- 36 Posts. Joined 7/2016
- Location: Columbia City, Indiana Big Cedar Lake
- Points: 18
- Select All Posts By This User
I always cold smoke my bacon, so I'm not sure on this, but it seems like 200 would be awful hot to smoke bacon.
It seems to me that the fat would render out.
Hopefully someone who hot smokes bacon will be along shortly to chime in.
I find the best Smoking Temp for my Bacon is between 100° and 130°. No fat gets rendered at those temps.
At 200° you may get some rendering, but not that big a deal, as I hot smoke my Buckboard Bacon without a lot of fat loss.
If I'm not mistaken, "Pops" Hot smokes his Bacon, and he's my Goto Authority in this neck of the woods.
Try it different ways & find what you like the most.
Here's a Look at how I do it---Step by Step:
I've seen slight rendering above 140° but like I said, I don't think it's a major problem.
I believe most guys Hot Smoke their Buckboard Bacon to an IT of above 145°.
Let us know how it comes out.
Bear is right on the temps for cols smoking. I have had great success following his guidelines.
Here is my last batch http://www.smokingmeatforums.com/t/245391/70-lbs-of-belly-bacon-extra-smokey-qview
LOL----We've seen this many times----You Are What We Call "Hooked"!!!
Welcome to the Gang!