How long and at what temp. should i smoke bacon in a vertical smoker

If you did not use nitrates (pink salt) cold smoking is not recommended

If you did not use nitrates (pink salt) cold smoking is not recommended

I did dry cure the bacon (salt ,Brown sugar and Pepper) and it's been 6 days. I'm planning to rinse it tomorrow to let it sit 1 day before smoking it on saturday. I was thinking of smoking at 190-200 F. It is my first time so any cues are welcome. Thx for the info.

How did you cure the bacon? Bacon is usually not cooked, though it may reach some sort of internal temperature. If you have dry cured the bacon, usually taking a week, you can easily smoke to an internal temp of 125f, though I will again say that bacon does not have to have an internal temp. I have produced many pounds of bacon and cold smoked it with great success, but it was dry cured.

Smoke until the internal temperature registers 150°. I usually smoke bacon at 200°