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Cold smoked canadian bacon?

Eight lbs of pork loin coming out of rhulman's brine tomorrow. Like the flavour, but not a huge fan of the texture when hot smoked. Wondering if cold smoked would be better, like normal bacon? Anyone tried and have views on smoking time? I use an amps set in the fire box.
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Comments

  • Getting ready to put one in the Brine this weekend.  Curious as to how the cold smoke works out.  I was thinking about cold smoking, but not sure of the texture.
    Simi Valley, California
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  • Will let you know. Pending getting buried under snow tomorrow, should be going on. Tomorrow evening along with some salmon.
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  • Turned out fantastic. Highly recommend cold smoking.
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  • GK59GK59 Posts: 501
    Just ordered an Amaze-n-pellet smoker. Wanting to do cold  or lows for sausages. 
    Can someone give a little more detailed set-up?

    Thanks all . Egg on!

    Smitty's Kid's BBQ

    Bay City,MI

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  • DMWDMW Posts: 7,082
    GK59 said:
    Just ordered an Amaze-n-pellet smoker. Wanting to do cold  or lows for sausages. 
    Can someone give a little more detailed set-up?

    Thanks all . Egg on!

    Here you go, thanks to Cen Tex for this. http://eggheadforum.com/discussion/1158809/a-maze-n-smoker-tutorial/p1
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • GK59GK59 Posts: 501
    Thanks DMW and CenTex

    Smitty's Kid's BBQ

    Bay City,MI

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