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wwizard

Cold Smoking Buckboard Bacon in a Lang 48 DX

I'm currently dry curing several pork butts (deboned and halved); and plan on cold smoking for buckboard bacon after 4 more days of curing.

I am anxious about being able to maintain a 120* F. smoking temperature for 6 - 7 hours; to reach a => 100* F. IT .  Bacon is to be sliced and frozen, then cooked (fried) for consumption later.

Anyone tried just using the warmer for this?  Maybe even closing the smoker exhaust a little to run more smoke through the warmer?

Looking for suggestions.

wwizard

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