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so with this, you are cold smoking it, not hot smoking it? i need to see if the son in law's boss's fancy fish smoker will go that cold.
You can cold smoke it... but I think 170 degrees F is considered hot smoke, which is why it only takes 3 hours. Longer than that and it "cooks" the bacon because the internal temp of the bacon will, over time, reach the same temp as the smoker.
I did look at that one funnily enough, but found seven hundred and odd pages a bit daunting!
(Just had a squint at Bloodorchids journal, remind me to stay out of pillow range of Cori, ((not that I'm likely to get in range mind))!!)
I picked that one because it covered every type of meat or sausage that I am interested in doing. That, and my wife calls me a book-whore..... I have a small library at home.... so I will buy a book just because...
yeah, cori looks like she could be a rough character in the right sitiation.