What is the recommended smoker temp and internal temp for BBB if you want it to turn out as much like regular 'belly' bacon as possible? More specifically, I want to be able to fry it up crispy like regular bacon.
I understand that BBB will never turn out exactly like belly bacon, but I am thinking that the smoker temp and the internal temp may have some impact on how crispy the final result can be fried up in a pan. I have read that slicing the BBB thinly gets it to be more like bacon, but I have found that this just results in a thinly sliced ham (which is great as a smoked ham by the way) but it still does not fry up crispy like bacon. The BBB I have made so far has been smoked at 180 to 200 degrees smoker temp and pulled from the smoker at 160 degrees internal temp. Should I use a lower smoker temp and pull it sooner? Am I asking the impossible?
Any advice for getting more crispy BBB will be appreciated.
Edited by hkeiner - 4/13/12 at 3:50pm