Phil was the one to get me going on explaining the ins and outs ..:)
Will be doing a set of Maple bacon over the next couple of weeks, Smithfield is down for a three day smoke starting tomorrow
I am glad that the bacon turned out, it takes a lot of convincing with people but once they are...
Even on 'hot' smoking one should only take it to 140 degrees internal temperature, as you say; its going to be cooked before eating
On a side note ~~ cold smoked bacon 'can' be eaten raw ~~ that is to say you do not need to cook it
See what happens when I have 'way' too much 'free' time ... not ;)
I am only tiring to do what young Phil commanded me to do ~~ heducate the North Americans on 'proper' bacon :D
At least I know I am in good hands :)
What do you mean by hanging ??
If we are talking about 'after' you have finished smoking ~~ all you need is somewhere cool ~~~ 38 - 48 degrees F
I have safely gone as high as 57 degrees F with no problem ~~ just make sure you have a genital air flow (not direct on the bacon )
If I may and I hope I am not overstepping the bounds as I am fairly new here. The one thing I can categorically say is that you will have more luck with just cold smoking ~~ hot smoking is just that ~~ once it is done there is nothing else you can do to it except eat it
Cold smoking on the...