Should I brine store bought slab of bacon?

Discussion in 'Smoking Bacon' started by fratthewcraig, Mar 7, 2015.

  1. fratthewcraig

    fratthewcraig Fire Starter

    I didn't really think of it till after I put it in the smoker. Got a pound of slab bacon from a local deli for 5$. I didn't think if I should of brined them before it was already in the smoker. Using a 50/50 cherry and apple. Had it going at 120 for a hour. 140 for another now 155. I have a baking pan above the heater and a pan of ice right below the bacon. Bacon was up to 115 last time I checked.
     
  2. fratthewcraig

    fratthewcraig Fire Starter

    So my question is basically do I need to brine deli bought slab bacon.
     
  3. Is it bacon, or fresh pork side/belly?
     
  4. fratthewcraig

    fratthewcraig Fire Starter

    I'm pretty sure it's just regular bacon. Uncut
    I think I may have over smoked it. Went to an internal temp 135. I think I just have to get the anmps
     

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