Cold smoked canadian bacon?

jdgcrean

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.

SoCal_Griller

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.

jdgcrean

Will let you know. Pending getting buried under snow tomorrow, should be going on. Tomorrow evening along with some salmon.

jdgcrean

Turned out fantastic. Highly recommend cold smoking.

GK59

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!

DMW

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

GK59

Thanks DMW and CenTex