bacon Q Again again

[Boar]

so what do u guys think then
 should i cold smome. i dont want bacon pre cooked. i want texture like right outa the package from the store. its got cure, so id think a few rounds of smome and its good to go
.

[mike89]

give it a try, I have no idea how that will go, but I'm curious to know.....

[LPS]

Boar bacon brought to 135-150 is not like it is cooked...  That is the way the store bought stuff is done too probably.  Mine has never looked cooked.  Except the browning on the outside just like the good stuff in the store.

[LPS]

Ya let us know how it turns out.

[Bobberineyes]

I  usually go 4 hrs of cold smoke before heat boar, when it's cool out. What temp does the maze run in your smoker with no heat? My tube , the gauge is about 100 in the big grill when it's cold out.
  I say go for it on cold smoking , it's cured but definitely keep an eye on the gauge. Like I said before my first belly was cold smoked only, but since then I found a little heat (130 internal temp) turned out better. Your over thinking this boar, go with your gut feelings and tell us how it turned out.

[Boar]

oknthanks guys, yeah i have that tendency to over thi k thi ng..when something has the potential to be awsome. i dont wana mess it up. thanks ghys.

[glenn57]

Over think??? you couldn't think your way outta wet paper bag.
Love ya man!!!

[delcecchi]

Did a little research and it looks like the commercial guys take it up to 130 or a little more.  Call it "heat processing".  Didn't see where it said how long they hold it there.

[mike89]

they don't just bring it there, shut in down and pull the bacon.

bobber I like that way too.