Question for the bacon experts

[GusRobin]

So this weekend I am going to cook the 4 slabs of belly (see other thread). I will be using different wood for each. SO for planning purposes how long do you think eack will take? They are about 3 lbs and I'll cook at 160.

[FLBentRider]

What is your target IT?

Smoking @160F is going to take a while.

[GusRobin]

following 10.5s recipe. 140 while smoking, then 160 to 150 IT

[Habanero Smoker]

You should be able to save a lot of time if you apply the smoke to each batch separately, then put them all in the smoker together to finish cooking. For example, what I mean by smoking them separately is to apply smoke to the first batch then remove the bacon and set it on the counter, reload your feeder tube with a different flavor and place then next batch of bacon in, etc. Once all the bacon have been applied with smoke, put all the slabs into the cabinet to finish cooking.

[GusRobin]

You should be able to save a lot of time if you apply the smoke to each batch separately, then put them all in the smoker together to finish cooking. For example, what I mean by smoking them separately is to apply smoke to the first batch then remove the bacon and set it on the counter, reload your feeder tube with a different flavor and place then next batch of bacon in, etc. Once all the bacon have been applied with smoke, put all the slabs into the cabinet to finish cooking.

Thanks Habs - great suggestion.

[KyNola]

Hey GR, I don't want to start a bacon debate but you can smoke/cook your slabs at 200 with no problems as long as you make sure the IT doesn't exceed 150.  I do it all the time.  200 will decrease your total time.

[OU812]

Hey GR, I don't want to start a bacon debate but you can smoke/cook your slabs at 200 with no problems as long as you make sure the IT doesn't exceed 150.  I do it all the time.  200 will decrease your total time.

What Larry said.  ;D