1st Buckboard Bacon Need smoke advice

[dondford]

I have just boned and butterflied a 9# butt and have it in the cure.  I have a MES but no AMNP and thinking about the best way to smoke it when ready.  I did Canadian bacon from a pork loin last and just hot smoked it to 150 internal and it turned out great.  Is there a down-side to hot smoking the Buckboard?  Since the bacon will be cured and will be cooked and frozen, I'm thinking about doing a partial hot smoke.  Just enough to get some color and smoke favor, but not fully cooked.  I have also thought about trying for a "semi-cold smoke" by using the MES at the lowest temp that will produce smoke.  Does anyone know the lowest temp setting on the MES that will produce good smoke.

Any advice, suggestions, etc greatly appreciated.

Don

 

[woodcutter]

The lowest and slowest is your best plan. Keep an eye on it and prevent rendering. Hot or cold smoking is your preference. It does take longer to cold smoke. Store bought bacon is cold smoked so it is raw when you cook it. Hot smoked will cook a lot quicker in the frying pan. 

 

[chef jimmyj]

180*F is about as low as you can go and still get smoke with a MES...JJ