Its a cold smoke method using a smoke generator which is made for cold smoking.
When bacon exceeds 100 degrees it takes the smoke easier thru 140 degrees. But to be a cold smoke, which is used to guaranty that the meat is not cooked you supposedly have to stay less than 100 degrees.
I have smoked bacon to 137 degrees and gotten beautiful color and wonderful taste without rendering any fat, but there is a small but difinate difference between it and the bacon's texture which is cold smoked. To cold smoke takes patience.
The more you experiment with making bacon the more you'll realize there is to learn. But its delicious to eat it all while learning.
To cold smoke, I would recommend looking into the products section for A-Maz-N Products. Personally Unless your primary smoke is going to be cheeses and butters, I would look at pellets. You can smoke with your current set up, but cold smoking is just a little different and requires snoke at little or no temperature.
I just re-sorted my pictures, heres what my smoked bacon came out like, my first attempt
Cleaned and trimmed, my last attempt, the 6th belly.
But I don't use a trager, and I am still learning also. There are much much better around here to explain than me.
BTW the above is on here somewhere as a Q-view. But I did it according to Craigs interptation of Pops proceedure at the beging of this thread. Its an excellant way to start. You might also check out Bears also as to a dry rub cure.
