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I only made bacon once before. It was five pounds so fridge space wasn’t a problem for drying after the brining and before the smoking.
This time it is fourteen pounds and there is insufficient room for regular food plus the bacon spread out to dry.
Can a food dryer set to about 115 F for a...
I have a Weber and would like to smoke bacon. Cold smoke seems to be the recommended method but will a 18.5” Smokey Mountain Cooker do an acceptable job? Is there anything specific to this unit to know for bacon?
My searches have returned nothing definitive.