First Bacon.

andyjMember

So I just got my Bacn' Makn' supplies in from Butcher & Packer. So what's the recommendation for a first time bacon? Hot smoke or cold smoke? Have an SM020. If I do a cold smoke, I'll probably setup some sort of Polish cold smoking box, ala Alton Brown and use the 020 as a smoke generator.

8/15/1310:27 PM

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chaplainbillMember

I would just hot smoke it the first time. Dry it good, put it in at a low temp and gradually raise it to about 200 until the bacon is internal temp of about 140 or so. Hot smoking is a little safer and if it's your first time curing, you want to make sure you have got it completely cured before trying any extended smoking of pork in the danger zone (40-140 internal temp).

8/16/138:19 AM

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