Originally Posted by centexsmoker
sweet. doing my 3rd set tonight. have 12 lbs ready to cure. 1st 2 batches have been good but I'm missing a little something. What internal do you pull yours? I do 150 but it seems to firm already at that temp
I hot smoked this time...so I bring it to 150 as well. Keep the smoker at about 175-185. Not sure what your issue could be...could be w/ the cure.
Thirdeye or cowgirl are more of the authorities on bacon imo...perhaps they will chime in. Though I believe cowgirl usually cold smokes.