I got a nice box from a friend in California full of meat.I'll post pics later.In it is pcs of pork belly already cured and brined.I was wondering what temp I should smoke it at?I believe I need to take it to 150 IT please correct me if I'm wrong,I was planning on giving it 2-3 hours of hickory also.
here is a link to the recipe site. In the bacon section you can find the different ways on cooking bacon.
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes (http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes)
Mez how are you guys sending meat? I'm trying to find a way but its outrageous. And thats for 3-4 day delivery. You shipping over night?
Oh I smoke mine to 150-152 and you can either it it that way or fry the meats done to a safe point that way.
Quote from: mez on December 02, 2011, 08:11:12 AM
I got a nice box from a friend in California full of meat.I'll post pics later.In it is pcs of pork belly already cured and brined.I was wondering what temp I should smoke it at?I believe I need to take it to 150 IT please correct me if I'm wrong,I was planning on giving it 2-3 hours of hickory also.
IMO there are a couple ways to smoke bacon, you can take it to 130F IT but one you HAVE TO cook it (frying pan) before you eat it, and I have also heard with the lower temp the finished product won't store as long. Or you can take it to 150f, its then safe to eat cold (don't know why but) and it lasts longer when storing.
Well for a more raw type I smoke to 137-142 at 137 it will climb a little. But if it hot smoked it should be taken past 140 for a little while to be safe from botulism and stuff. Other wise i would could smoke and try to stay under 120 degrees for safety.
Quote from: viper125 on December 02, 2011, 09:43:19 AM
Mez how are you guys sending meat? I'm trying to find a way but its outrageous. And thats for 3-4 day delivery. You shipping over night?
Oh I smoke mine to 150-152 and you can either it it that way or fry the meats done to a safe point that way.
He shipped it 3 day express Fed ex it got here in 2.I'm sure it wasn't cheap.He didn't even put any dry ice in it just shipped the beef loin and 4 racks of ribs frozen with the pork belly packed under it wrapped it all with foil and towels.it was all still frozen when it got here and the belly was still cold. i was surprised.