I will admit that I am about to start my 2nd bacon smoke. I need the benefit of more experienced Baconeers here.
I've cured my slabs of bacon per Rytek's basic cure. The slabs have been turned daily for 10 days as they sat in the refrigerator.
I want to smoke these bacon slabs at a smoker temp of no higher than 130. I plan to do 1 hour in the smoker with no smoke at all to dry the bacon. Then apply smoke to the slabs for 6-7 hours. These bacon will be cooked before eaten. Do I need to be concerned with smoking the bacon until its internal temperature is at 155 or so?
Do I need to worry about getting the bacon internal temps out of the danger zone within 4 hours?
I'm thinking that since the bacon has been cured, and that I will be frying the bacon before consumption, I can safely smoke at lower temp.