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Should I brine store bought slab of bacon?

post #1 of 4
Thread Starter 
I didn't really think of it till after I put it in the smoker. Got a pound of slab bacon from a local deli for 5$. I didn't think if I should of brined them before it was already in the smoker. Using a 50/50 cherry and apple. Had it going at 120 for a hour. 140 for another now 155. I have a baking pan above the heater and a pan of ice right below the bacon. Bacon was up to 115 last time I checked.
post #2 of 4
Thread Starter 
So my question is basically do I need to brine deli bought slab bacon.
post #3 of 4

Is it bacon, or fresh pork side/belly?

post #4 of 4
Thread Starter 
I'm pretty sure it's just regular bacon. Uncut [IMG] I think I may have over smoked it. Went to an internal temp 135. I think I just have to get the anmps
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