Originally Posted by oldbill
I smoke mine at 200 to 225 degrees and to an internal temp of 140. It takes about three hours. Meat will only collect so much smoke and the bulk of it is at the beginning of the cook and during the first two to three hours. I smoked my bacon with pecan and it turned out amazing but I think that oak and hickory will be really good too, I would imagine that the oak would mellow out the hickory a little. Have fun!!!
All though I didn't use the same curing recipe as is on this site I did use the same basic smoking method. The thing I like about the site is that it goes into the science of what meat does when introduced to different temps, moisture levels and so on. This guy calls himself "Meathead" and has done controlled experiments on all kinds of meats, with several different types of cookers and has collected quite a bit of information to reference to. Here's the link to the bacon page! http://amazingribs.com/recipes/porkn...m_scratch.html