Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Right I get that, but why not just cold smoke bacon at whatever the ambient temperature is like when smoking cheese instead of shooting for say 100 degrees ? I don't understand the point
That's kind of what I was thinking too, but even hot smoking to about 150IT, the bacon still isn't done and the fat is still nasty and needs to be cooked anyway. I don't know why anyone would slice bacon and eat if after just hot smoking it.
I have made bacon a few times now and have always hot smoked it to a certain IT for what seemed to be 3 or 4 hours.
My question is...will just cold smoking for about the same amount of time have the same effect?
If so, why does anyone even hot smoke at all? I guess I'm trying to figure out what...
TQ and brown sugar. Cured for 7 days - flipped every day.
Removed from ziploc, washed and placed back in fridge overnight to form pellicle.
smoked with cherry wood at about 185 until 145 IT.
Just keep the vent wide open all the time. Don't pay attention to that crap that says 1/4 closed for this or 1/2 closed for that.
All the way open is good for everything.