Smoking lamb bacon questions

[danpeikes]

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?

 

[CharlieD]

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.

 

[danpeikes]

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

 

[Michael in FtW]

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 80ºF-85ºF, 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.

 

[danpeikes]

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?