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another bacon question

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    another bacon question

    I am currently curing two 4 pound pork bellies to try my hand at the bacon recipe again.

    Last time I smoked the bellies to 150f internal temp, per the recipe, and it was delicious out of the smoker. Though the slices would not fry well because they were already cooked (they did microwave fine).

    My question is this: What I'm thinking of doing is smoking the bellies 'cold' just to impart the smoke flavor. After that I slice and vacuum seal. I know cold smoking is discouraged on this site but the pieces will be pan fried prior to consumption as any supermarket bought bacon would be.

    Any issues with this?

    #2
    That is a tuffy.

    I know that helps plenty, you can thank me later.

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