Pork Belly Bacon IT?

[tallbm]

Hate asking this but there's just so much conflicting information on this subject.

What's the consensus on the IT for pork belly bacon when smoking it?

Yes I know this is going to result in a bunch of different answers but I for one want to KNOW.

I too am part of the 145F IT club. And honestly.... 90% of my bacon never touches a pan I LOVE it cold right out of the vac seal packs I store it in hahaha. I tell everyone it is Bacon "Cold Cuts" and they try it and go nuts over it then I tell them it's just bacon cooked to 145F eating temp and then they look at me funny then keep eating it out of the pack hahaha.

It still cooks up like regular bacon in the pan too!
Also something I learned. You can taste the diferences in the wood flavor when you eat it un fried. The moment you fry it like normal bacon the smoke flavor turns into this generic smoke flavor losing it's differences and nuances. It still tastes like great smoked flavor but you can no longer tell the difference between apple vs cherry vs hickory from my taste tests. You could tell that difference before you fried the slices up though.

Here is a super detailed post of mine doing 145F bacon smoke:

1st Pork Belly Bacon, LEMs Jalapeno Bacon Seasoning, Some Bacon Mysteries Solved? - QView Included!!

So I did my first pork belly bacon this weekend. I made two 8 pound bellies worth of bacon and will describe what I did, what I used, and show pics at the end. I hope people can learn from my smoke and have my info help them with what they want to do and help them pull be successful! If you...

www.smokingmeatforums.com

 

[daspyknows]

Add me to the 145 degrees group. I wet cure then smoke at 175 to 200 to the listed IT.

 

[kilo charlie]

I too am part of the 145F IT club. And honestly.... 90% of my bacon never touches a pan I LOVE it cold right out of the vac seal packs I store it in hahaha. I tell everyone it is Bacon "Cold Cuts" and they try it and go nuts over it then I tell them it's just bacon cooked to 145F eating temp and then they look at me funny then keep eating it out of the pack hahaha.

It still cooks up like regular bacon in the pan too!
Also something I learned. You can taste the diferences in the wood flavor when you eat it un fried. The moment you fry it like normal bacon the smoke flavor turns into this generic smoke flavor losing it's differences and nuances. It still tastes like great smoked flavor but you can no longer tell the difference between apple vs cherry vs hickory from my taste tests. You could tell that difference before you fried the slices up though.

Here is a super detailed post of mine doing 145F bacon smoke:

1st Pork Belly Bacon, LEMs Jalapeno Bacon Seasoning, Some Bacon Mysteries Solved? - QView Included!!

So I did my first pork belly bacon this weekend. I made two 8 pound bellies worth of bacon and will describe what I did, what I used, and show pics at the end. I hope people can learn from my smoke and have my info help them with what they want to do and help them pull be successful! If you...

www.smokingmeatforums.com

Thank you!

Add me to the 145 degrees group. I wet cure then smoke at 175 to 200 to the listed IT.

Thank you!