I have smoking question? I’m currently curing some pork belly. The mix I used has pink salt in the mix. Question is can I cold smoke the belly or do I need to hot smoke? If I have to hot smoke what temperature do I smoke at and what temperature does the bacon internal temperature need to be at?

Jonathon I have a Bradley smoker so the temperature can be adjusted but also I have the cold smoking box that Bradley smoker makes.

Jonathon unfortunately I live in eastern North Carolina so the temperature outside is warm. Since we don’t have the cold temps here what temperature would you recommend for the internal temperature of the bellies? From what I have been researching 145° to 150° is the average temperature.

knifemaker3 Thank you for that info it helps a lot.