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Old 11-16-2009, 09:34 PM   #1
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Smoking lamb bacon questions

I am working on some lamb bacon. It is curing now. What temperature should I smoke it at? At what internal temperature should I take it out of the smoker?

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Old 11-16-2009, 09:40 PM   #2
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by the time ou're dome curing that thing you could eat it raw. I'm not sure a temps as I've never smoked anything.
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Old 11-16-2009, 10:53 PM   #3
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Quote:
Originally Posted by CharlieD View Post
by the time ou're dome curing that thing you could eat it raw. I'm not sure a temps as I've never smoked anything.
Could eat it raw but will be better smoked
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Old 11-17-2009, 12:15 AM   #4
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If you have a smoke house, or a setup where you can mimic the smokehouse environment, and do it right by cold smoking - the internal temp will be 80F-85F, usually smokes for a couple of days and you know it's done when it has lost about 25% of it's original weight.

But - since I know that is probably out of the question in your situation - read this article on smokin' lamb bacon.
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Old 11-19-2009, 01:54 PM   #5
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OK lamb is ready to come out of the brine but I am not ready to smoke it yet can I freeze it and smoke it at a later point?
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