Reply to "looking for a good bacon brine recipe."

idahomikeMember

Jay: First off, you are smoking a cured product. You can let it get to 90 degrees and still do the cold smoke without a problem. I cold smoke in my AQ all the time. I do have the cold smoke baffle, but find it to be a pain. I use an A-MAZE-N-TUBE-SMOKER https://www.amazenproducts.com/ . I cold smoke cheese with this all the time and go 6 to 8 hours of smoke. When it gets warmer, I put a pan of cold water, or ice between the cheese and the tube. Works great.

3/29/197:41 PM

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