I've noticed that a lot of folks are smoking their bacon off at a smoker temp of 200° F, and the product to an IT of 150°F. I wondered why since the bacon was going to be fried, so I avoided
this method. I usually smoke at lower temps and pull at 127° F, or cold smoke. This weekend I had to see for myself. Took a belly, cut into thirds, skinned, and dry cured for ten days at 138°F-141°F(cure #1, K salt, brown sugar, and a sprinkle of maple sugar).
Did a four hour soak, changing water once prior to smoking.
Cold smoked for eight hours, apple. Temps were 73°F-80°F for the first six hours, and gradually gradually rose to 90°F.
Belly #2 was smoked in the Pro Q Stacker, using a snake minion, and Australian pine chunks. I was shooting for 130°F smoker temp. Didn't happen. It ran between 145°F and 150°F. (All intake dampers closed!)
Six hours later
Pulled at 127°F
The subject belly was smoked in the UDS at 175°F-212°F to an IT of 150°F(Australian pine chunks). Pulled in Three hours!
Said trio of porky goodness. From the left, 150°F, 127°F. and cold smoked.
The acid test!
The higher temp bacon sliced easily after chilled, the other two needed to be thrown into the freezer a bit to firm up in order to slice.
They were all KILLER!!!!!!!!!!!!!, But the unanimous favorite was the hot smoked bacon
. Dang, all these years wasted
. AND done in only three hours
.The pieces weighed about 3 1/2 lbs.
We're in the bacon. Thanks for lookin!