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First try at bacon.

post #1 of 3
Thread Starter 

Well, a couple friends tried our hands at processing our own hogs.  I got a half.  This is my first try at making bacon.  Had it curing in vacuum sealed bags for 6 days.  Now in the smoker with hickory for 4 hours.  Hams are still in the fridge in curing brine.  Will smoke them in a week or so.  Not sure on temp for bacon.  Any advice?  Thinking 180.  I will get cooked anyway when ready to eat.  Just want to infuse the smoke now.

post #2 of 3

I would just cold smoke if it is cured properly,I just did some BBB and I don't think my IT was over 100*

Richie

post #3 of 3
Thread Starter 

That makes sense.  Thanks.

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