hi guys - i followed POPs brine for about 5 lbs of pork belly that i am hoping turns into BACON! been looking on the site here and seems like everyone does their own thing with regards to smokeing temps and times. just wondering does bacon need to reach a specific internal temp for safety? assuming no because thats the point of the curing salt used but rather be safe than sorry! also i plan on using my MES thinking of doing apple wood 135 degrees for about 6-7 hours ...i dont want it super smokey. any comments or suggestions?