I've got a Weber 22.5 kettle with a smokenator in it and I have been using it with a lot of success to smoke pork butt, ribs brisket and chicken. I've also been curing and smoking bacon I've done about 5 whole bellies so far and I had a few questions.
I've been following this recipe :http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html
It tells you to take the Bacon up to 150F internal on the smoke. Then when you want to eat it to bake it or fry it as usual.
My problem is that while it tastes great, its super chewier and hard, and it doesn't crisp like normal bacon. My guess would be that it's over cooked since technically it's been cooked twice. It also seems like taking it to 150 renders out most of the fat, making it harder to fry or bake without overdoing it.
My question is am I right in assuming that, and does anyone have a step by step process on cold smoking bacon? Recipe for the brine ect? Can I pull off cold smoking in the Weber? If not should I only be taking the meat if I'm hot smoking?