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  • @jonathon ok thanks

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  • @bubba_mcnabb When you say cold smoking, do you also mean that it would be left out to “dry cure”? Because that cure has Nitrite and not any Nitrate, it wouldn’t be correct for not thermal processing at all. Cold smoking bacon out of the cooler won’t really let it pick up any smoke but you could do it if you wanted for a short period of time.

    I’d recommend you just follow normal thermal processing that we laid out here (https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe) though

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  • I’ve got a pork side I’ve injected/ covered with blue ribbon bacon cure. It’s been injected for 24hrs now. Can I cold smoke my bacon without any repercussions? Growing up that’s how my dad did everthing in our smoke house? I got the smoker to do it either way just thought the cold smoke would be the easiest way to do it.0_1550259792578_20190214_153011.jpg

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  • S

    Thank you, very much will order some.

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  • @mcherbies No worries, glad you got everything and tired it in two batches, I have a feeling you will be happy with the both of them, 1/4 cup is a good amount for a 5 lb batch. it’s not going to be overpowering but you will know it is there!

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  • M

    Made two batches today. 5 lbs in each batch. 4 lbs of deer and 1 lb of pork. On one batch I used 1/4 cup of sugar. Stuffed them into the big 4.6’’ red casings. Will smoke them in a couple of days. Also made some salami that will need to be smoked. Thanks for the quick response.

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