- Joined Nov 28, 2012
I finished my second attempt at bacon. My first attempt was awesome, using Pops brine and apple wood for smoke. Bacon didnt even last 2 days. Second run was using my new built smoker using hickory. Good taste but a little to smoky for my taste. Both batches smoked at 135 for 3 hours and temp upped to hit 145 internal. I have 10 pounds of first attempt at Canadian bacon in brine. The question is why is the hickory so strong? To much smoke. Heres a pic of bacon in smoker.