First Attempt at Bacon

Looks Great! cant wait to see finished product!

For Safety, we don't support the Smoking of Meat at temperatures lower than 200*F unless a Cure containing Sodium Nitrite Cure #1 or Tender Quick is used...The addition of Cure allows for Smoking anywhere between 40 and 200*F for an extended period of time...

 The recipe used in this situation is a 12% Brine which is considered safe ( any concentration over 10% ) But this concentration may not have penetrated sufficiently in 48 hours. Do Not attempt to make Bacon by modifiying this Recipes Salt content or length of time in the Brine in any way ...JJ

More info... http://www.fsis.usda.gov/Factsheets/Bacon_and_Food_Safety/index.asp#12

X2

UncleNed

One of our primary concerns on this forum is food safety.  As a new smoker and member please do not take our replies to provide a bit of education the wrong way.

My primary concern with your post is that when we cure bacon we use a curing agent.  Normally Cure 1 but a lot of members will use Tenderquick.  Both of these products use sodium nitrite to help preserve the meat and fix it's color.   I mentioned the cure because you are smoking uncured pork belly at an unsafe temperature.  5 1/2 hours at 98 degrees leaves you right smack dab in the danger zone.

When properly cured green bacon can be smoked at those temperatures for over 48 hours.  Uncured you can cold smoke for only a couple of hours but if you wish to leave it in the smoker in excess of 4 hours you must have your smoker temperature over 200 degrees to ensure a safe product.

Ask questions,  I am the moderator of the bacon forum and there are many of us that regularly make our own bacon.  We will be glad to help you learn the safe and delicious way to cure and smoke pork belly!

edited for clarity.  Wife came running into the house yelling that she broke her thumb while typing my reply and i didn't get to read Chef Jimmy's post.

Thanks for the additional info...If anyone knows Bacon...It's Al! I hope your wifes ok...JJ