Cold smoked bacon help

GA_Dawgs

I did my first cold smoked bacon today with the AMS. I have made a lot of hot smoked but wanted to try it cold to do a comparison. I had to use the Weber kettle since the Egg has a brisket on it. It is 55 and sunny today but I got the bacon on at 6:30 or so. I pulled it at 2:30 along with some cheese i was doing and i noticed that the cheese had softened some. so, I put a thermo in the kettle and left it and it was around 105. The bacon was cured for an extra day than I normally do and was firm to the touch. I think it is fine to eat and don't think it will a problem but I just wanted some validation. Thanks for any input. Chris

nolaegghead

Do you have nitrite in your cure?  If so, you're fine.   If you don't, you shouldn't cold smoke for more than 4 hours.

GA_Dawgs

I do, yes. I go by Ruhlmans cure ratios to weight. Thanks nola