I’m having my first crack at making bacon at the moment having brought my self a pro q cold smoke generator.
I’ve just finished 5 days of curing in a salt, demorera sugar, black pepper, bay and juniper berry mix. It’s now wrapped in muslin and hanging in my shed for a few days.
Im planning to use some maple wood dust in the cold smoke. Does anyone have an idea how long it should smoke for?
Cheers
Neil