How long? We usually hot smoke ours around two hours at I think 140 F. It comes out great but we can only do it around here in the winter. The ambiant temps are too high.
I usually cold smoke for an hour or so then cook at around 180F... The hard stuff on the bacon is the skin that I never removed and it turned to pork rinds. I'll remove skin from now on.
oh yeah the rind is always tough as nails. I always remove that presmoking.
I have been thinking about getting a pig and raising it but have been too busy to set it up just yet. Maybe next year.
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