Originally Posted by Biaviian
Thanks. I have been reading Bearcarver's bacon threads for several months now but I feel that I still have holes in my bacon knowledge.
MBalli, thanks for the informative reply.
I have to travel again in two weeks so I still have some time before I can even do this bacon thing. That brings me to another question(s). How long is too long in terms of a cure? Can you cure it and then hold it over a few days/weeks before smoking?
A lot of good info from a lot of good smokers above.
I have tried Belly Bacon a bunch of different ways, but I prefer to put at least some heat on mine, and the ones I liked the best were taken to an internal temp of between 115˚ & 128˚. It is my opinion that a little heat helps get the color & the flavor. It's all a matter of preference.
As for BBB, I have always taken it to about 140˚, but on my next one, I will try taking it to 160˚, like chefrob said, and like I do my CB.
I figure if I'm cooking my BBB to get it to 140˚, why not cook it to 160˚, and then not have to cook it a second time.
I'm kinda anxious to find out how that comes out, but we have to eat what we have in the freezer first!