I'm working on my first batch of bacon. Starting small, just over 2 lbs. Already removed the skin.
The belly has been sitting in Pops cure for 14 days, so I need to take it out tonight when I get home from work.
I don't have the equipment to cold smoke (masterbuilt 30" two door propane smoker). I've been unable to find hot/warm smoking instructions.
I'm thinking of following these steps:
1. Rinse the cure
2. Let it sit overnight or up to 24 hours
3. Smoke at the lowest temp the smoker can maintain
4. Remove when internal temperature hits 135 degrees
5. Let it cool, then stick in the fridge
6. Slice, pan fry, and eat
Does that sound about right?