mars True, you can spritz with cider or water to keep the humidity high and allow the smoke to adhere to the skin. On a somewhat related note the “smoke ring” that people prize and strive for isn’t really smoke penetration. It is a cure ring, one which we can achieve by curing a piece of meat and cooking it in an oven or sous vide cooker!
The main rule for smoking is that you never want the product making contact in the smoker. For best results, the product needs even flow of heat, smoke and air around the product. Depending on the size of what you are smoking, this makes the spacing distance kind of a moving target.
At a minimum, you probably want your rack system spacing capable of handling the largest product you ever intend to smoke.
Another option is to devise a flexible system that can be adjusted to suit the dimensions of the product you intend to smoke .
Just remember that cold smoked bacon will have to be cooked b4 eating. I cure my bacon using a popular online cure calculator and after the required 1 day per 1/4" meat plus 2 day extra cure time I hang the bellies in my @Masterbuilt smoker. I smoke using applewood pellets in the amazin tube for 2 1/2 hrs with the heat set at no more than 150 degrees. I watch IT and don’t let it get above 128 degrees IT. More than that and I get too much fat out. This is still uncooked and has to be fried or baked to finish temp.
If you hot smoke to an IT 145-155 it will be safe to eat straight out of the fridge but will taste more like ham. I like my ham to be ham and my bacon to be bacon so I semi cold smoke. Makes it more like store bought bacon
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