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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...

Salt I always do at 2% and Cure #1 at 0.25%

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...

New around here and am interested in the outcome and process Question if I may ~~ why cold smoke and then hot smoke :confused: