Very excited about smoking my first slabs of bacon Sunday. Haven't found a good source price wise for a whole belly yet in my area but did find a couple of slabs of side pork at Hiller's in Ann Arbor a few weeks ago @ $3 per lb. Not a good price but I didn't have to do much to them. I've had each piece curing since Monday with Tenderquick, garlic, onion and cbp. Been turning them over each day to keep the cure heading to the center of the meat. Sunday they will go on the smoker but I'm not sure what the finishing internal temp should be. I've read anywhere from 130o to 160o. Any input? Wifey will be gone all day and the weather is suppose to be pprefect so along with the bacon I'm going to do 2 slabs of spare for a friend, beef ribs for us, a chucker(game bird) for me, and some deviled eggs to go with the beer I'll be consuming all day. Poor me!