That pink color is what your looking for. If it wasn't cured it would just turn brown like a normal piece of meat. What internal temp you smoking to? I do mine to 160 so that it can be eaten at any time cold or hot.
Havent quite decided yet. I read in another thread I started that smoking to a lower internal temperature, about 130-140, you will get a better product if you decide to slice and fry for breakfast. So I think I may end up doing that. I've got another two in the fridge curing but one is dry cure and the other is brining but I didnt inject so I may wait a few extra days for those two.
I'm going to use hickory wood. I'm thinking about starting out smoking at around 125F then slowly raising it 175-200, what do you guys think? Is there a better way?
Try to keep you temps under 160* or it's gonna be dry, like Meat said.
I like my BBB cold smoked or smoked to an internal of 120*. CB & Ham are very nice for slicing for sammies, and it only makes sense to smoke up to 160*, but BBB has some connective tissue and fat running thru it, that does not break down at 160*. When you bite into it, it's not like eating CB or Ham, kind of a texture thing. Also, if you run the internal temps up too much, you will render out some of the fat from the meat. This is why I "Cold Smoke" BBB.
Since you have enough slabs, try Cold Smoking, Smoking Up To 120* Internal and even Smoking Up To 160* if you want. It's all about personal preference, and this would make for a GREAT post of your results!!
It's been in the smoker for almost 2 hours and there seems to be very little color change on the meat. Internal temp is at 93f. How thick should the smoke be? Cause at this point I'm just adding a log every half hour or so and the smoke is very thin almost not even visible. Like you would expect from a regular BBQ cook. Temps are at about 175f. It spiked at one point to 250 for a moment.
2 hours of smoke is not enough. Smoke it at lower temps for about 4 hours and then raise the temps. You need about 6 hours of smoke on the bacon. Also, the size of your smoker is a little big, so you may need more time smoking.
If you are getting ash flying thru, close down the draft a little.
My bacon gets color at about 5 hours. This is how I can tell it's getting close.
Bluish in color is good, white is bad! You don't need a "Cloud", only a "Fog" of smoke in your smoker