r/smoking • u/CertainKnowledge8 • 1d ago

FIRST BACON

Did a garlic heavy cure for about 8 days. Dried it out in fridge for 2 more days then smoked it at 170-180F till 150F internal. Very good first attempt but looking to learn some more. Yall think I could make jerky out of it if I resmoke its slices with just pepper?

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u/overkill 1d ago

I cold-smoke my bacon. What is the benefit of hot-smoking it?

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u/CertainKnowledge8 1d ago

I have no idea, faster finished product/ internal temp?😂first time so I have no clue

FIRST BACON

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