re: First attempt at bacon

This is a good calculator for an EQ (equilibrium) brine: Digging Dog Farms Calculator

Here's some instructions: Makin' Bacon

Equilibrium brining is a "dry" brine process. It typically produces some liquid from extraction from the meat, but there is no water added during the process.

Cold vs hot smoking is as much a personal preference as it is dependent on your environment. Some claim that the cold-smoking produces a crispier bacon when cooked. However, without the use of ice in your smoker, cold-smoking is nearly non-achievable in LA for 7-8 months of the year.

Regarding temperature of the smoking:

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However you achieve it, your cold smoker should never get above 86 degrees Fahrenheit or 30 degrees Celcius. Anything above that temperature will cause your bacon to cook, which isn’t the goal at all.

Many people cold smoke at even lower temperatures. Anything between 55 and 85 degrees Fahrenheit will work great.

Keep an eye on the outdoor temperature and the weather. If your smoker is making heat and the daytime temperature is over 75 degrees, it can quickly heat the inside of your smokehouse to over 86 degrees. Keep your smoking out of the sun and in a cool area. If you have to, do your smoking at night.

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Cold Smoking

Bellies & Buckboard (Butt) Bacon:


Bellies: