gavinbbq wrote:Thanks GingerBen that's just what I was wanting to hear. My bacon should have finished curing tomorrow so after a couple more days drying out in the fridge will hopefully be cold smoking it on Sunday.
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No worries, let us know how you get on. One thing I have noticed is that the ProQ doesn't put out a lot of smoke so depending on your tastes be prepared to smoke that bacon for quite a while. I've been doing cheddar for up to 6 hours to get the level of smoke I like. How long were you planning to smoke it for?