Thanks for the temp range. One more question. Do you take internal temp of slab to a certain temp or smoke at 130 for a certain amount of time? I took my previous slabs to 150 internal.
I do not have a cold smoke generator. What is the best method for cold smoking and how long is the process?
Thanks all for the comments.
Al
Personally, I Smoke my Belly Bacon for the length of One AMNPS filling, which is about 11 hours. After 11 hours of between 100° and 130° Smoker temp, I always have Great color & flavor. Under 100° would take twice that long to get the same color & flavor. I don't worry about what the internal temp is, but I've seen it in the 110° to 120° range.
As for CB & BBB I start out low, but gradually increase the smoker temp until the meat gets to 145° IT.
Bear