smoking temps

[leesanders]

so, been smoking and curing for a while with no problems.then suddenly, questions. using whole pork loins ,I have cured for approx. 30 days. I put these in a pre-heated bradley set at 230 degrees f. Smoke for approx 5 hrs. internal temp is usually about 125 degrees.I chill down overnight ,slice and freeze.WE treat this just like raw bacon when we use it and fry crisp.My question is about the 140 internal temp .have I just been lucky? or is it mandatory.

[3rensho]

If you fry it that's fine.  My belly bacon I take to 125-130 and treat it just like bacon from the store.  Always cook it.

[leesanders]

thanks.just all this talk about 140 degrees made me worry that I had missed something.