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Proper Temp. for CB help!!

post #1 of 3
Thread Starter 

Ok so I am going to do my first cure and smoke.  I am going with Canadian Bacon.  I am going to use Pop's Brine recipe. 

 

When it comes time for the smoke.  What temp do set my smoker at?  What temperature do I pull it at? 

post #2 of 3

Set your smoker anywhere from 200° to 230°. IMO, internal temp should be 140° if you plan on slicing and cooking the pieces later, or 160° for fully done.

post #3 of 3

I run my smoker at 175 and smoke to 142 IT.  Light smoke for about 4 hrs

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