This the first time I have tried bacon. I found a wet cure and have been in the brine for 6 days. Not sure I will be able to get my smoker down to 100 degrees. I know the longer I go the better it going to be. What IT temp should I be looking for? After I pull it off do I let it set or can I go ahead cut and cook some. Thanks for any and all input.
First time bacon using a Wet Cure
- Thread starter oconeeal
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I would pat the bacon dry once it's out of the brine then stick it in the fridge for a day or two on a wire rack in order to really dry it out. The lower you can get your smoker the better. I usually smoke mine around 100 degrees for 10-12 hours and some people cold smoke in intervals over a few days. In my opinion the lower finishing IT the better because you are going to fry it up in a pan or the oven to cook it. After 10-12 hours depending on the thickness my bacon has been anywhere between 80 and 120 IT. Definitely taste some that day and then let it mellow in the fridge for a few days.
Thanks for the reply. I smoked it for 10 hours 100 to 105 degrees. The piece I got had a very hard skin cap. I smoke it left on the pork belly is it best to cut it off before I cut bacon up. I cook a couple of pieces and was good. Should I have trim it before I smoked it?
Last edited:
oregon smoker
Smoking Fanatic
once you have cured the bacon in the brine and rinsed then into the water bath, seasoned your ready for the smoker . if you cold smoke keep the temps Low you can o a Warm smoke f you keep your temps below 120 degrees you will still nee to freeze and cook before eating. a warm smoke would be running until 152 degrees IT, is the basics. I typically warm smoke and stay below 120 degrees. I hope this helps in some way.
Keep On Smokin,
Tm
Keep On Smokin,
Tm
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