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

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.

 

 

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