Cold Smoked Bacon

Posted by in Food

I took advantage of the freezing weather to cold smoke my latest batch of bacon.  Until now I’ve been hot smoking it: working with a temperature of 200 degrees Fahrenheit in my Big Green Egg I smoked the bacon for about four hours until it’s internal temperature reached 150 degrees. With the Weber Smokey Mountain I can maintain smoke indefinitely and keep the bacon’s internal temperature to around 100 degrees.  I smoked this batch with sugar maple charcoal and maple chunks for six hours. The texture of the finished product…read more