Cold Smoking Buckboard Bacon in a Lang 48 DXI'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.