www.sausagemaking.org

I have a general idea how to do it but would feel better if I had a complete idea on how to accomplish a good cold smoking of bacon process.
Any help or instructions would be greatly appreciated.
Cheers

I am new to the group here and was wondering if anybody can provide the process to cold smoke pork bellies for bacon?
I have an idea how do it but just would like to have someone confirm the process.
Looking for the steps required and a description of each step.
Any and all info is good info.
Thanks & Cheers

Welcome, I've moved both your posts here to keep them together. Do you have bacon that you want to smoke?

Or, do you need help making the bacon in the first place?

I can assure you that we can help with both.

Phil

I have no problem making the bacon. I just need info & instructions on how to cold smoke and age it.
Many Thanks & Cheers.

JKL one of the challenges in this hobby is doing the research, experimenting with what you read and choosing which experience is most satisfying to you. A simple Google search on "cold smoking bacon" will lead you on quite a journey. You will find several methods of cold smoking, discussions about temperature, time and number of sessions. I've been at this for three years and have progressed through two smokers, several bacon recipes and a few procedures starting from what seemed the simplest to the complex where I have now settled.

Starting with the complex is not how I would go because there are too many variables to go wrong.

Have fun, take your time and eat well

A good starting point is to consider buying this cold smoker:

http://www.macsbbq.com/cold-smokers

You'll find no better method than this.

Phil

I'd second that Phil - works really well for me and generates enough cool, thin smoke for me to deal with two complete bellies or 15kg of cured/curing sausage in a stack of old beehive boxes.