Thanks Al !!!
See Below,
Bear
Thanks Todd !!
I have smoked Belly Bacon just about every way, except for cold smoking for longer than 12 hours.
They are ALL good, but IMO colder smoking had the least amount of flavor & color, probably because it takes a lot longer to get the smoke to adhere to a cold clammy piece of meat. It is my guess that if you cold smoke long enough, you can get the best smoked Bacon there could possibly be, but I'm not into smoking things for days.
I talked to some butchers in my area, and they agree that a little heat allows the meat to be able to accept smoke more readily, and as long as you keep the temp down, it won't have any adverse effects.
I had my heat set at 120˚ (a little higher than the temperature in Arizona right now) for almost all of the smoke, so the lowest it went was about 116˚, and the highest it spiked would have been about 140˚ (only for a few minutes). Most of the time it was between 120˚ and 126˚.
I watched this one really closely, and if it would have started dripping any fat, I was prepared to cut the heat quickly, but it did not.
Your AMNS and/or
AMNPS made it so much easier than trying to get consistent smoke any other way, especially at such low temps!
Thanks Todd,
Bear