Bacon The Cold Smoke Way

[Brewoz]

Triple smoke bacon last week. Cabinet temp never exceeded 85* I will never cook my bacon twice again. Next on my list is a cold smoked ham.

[SiFumar]

Pictures?

[Habanero Smoker]

Triple smoke bacon last week. Cabinet temp never exceeded 85* I will never cook my bacon twice again. Next on my list is a cold smoked ham.

Does that mean you will be triple smoking for now on?  :)

If so I absolutely know what you mean!!!

[Brewoz]

Hab, Triple smoked, or a variation of it.
I read a post on another site " Can't figure out why Americans hot smoke bacon". After triple cold smoking my bacon it was easy to figure out. We don't know any better!

[Habanero Smoker]

We may be talking about two different ways to prepare triple smoke bacon. When applying the smoke I will use the cold smoke method. After the third application of smoke, I will then hot smoke at 180°F, until it reaches 152°F. That way I can slice it thin and eat it without crisping it up, or slice it thicker then dice it so I can add it to salads (green, potato, and/or macaroni). Of course, if I want to crisp it up I can do that also. 

My recipe also include directions to hot smoke at 170°F, and bring the internal temperature to 137°F; which is considered raw and you would have to cook it further prior to eating.

Triple Smoked Bacon