First bacon attempt

[Water101]

Well bought the smoker about 10 days ago and knew my first attempt at smoking was going to be bacon.

I used the Bradley maple cure recipe. Cured for about 7 days and it seemed ready to go. I dried it for 1.5 hours and then did a cooler smoke of about 110 to 120 smoke for about 2 and a quarter hours. It now has been about 1 hour at 150 as per the directions. I am using a mix of maple and mesquite pucks to give it a really smoky flavour. The color is starting to change and look good. I done some rotations so all the meat gets in all the different locations in the smoker. I should add I did 12 bellies of about 2.5 to 3 pounds each.

I was wondering what internal temperature I should take them out at. I plan to fry the bacon before eating it. I am planning on slicing it and freezing it tomorrow after it has set up over night in the fridge.

Any insight any one has would be great.

Thanks
Water

[FLBentRider]

I would take it to 145-150F IT.

[Water101]

So after 2 to 3 hours of smoking at 150 degrees if the IT is not in that ranger would I leave the smoke of and just continue to cook it slowly at that tempature

[Habanero Smoker]

I generally will increase the temperature to 160°F after applying the smoke. With your load, I would go up to 170°F, but continue to rotate the racks.

[Water101]

I'll give that a go. Right now there at about 117 degrees and look and smell great. I expect about another couple of hours to go before I get to pull them. A couple are a little thicker so I may leave them in a little longer.

Thanks

[SiFumar]

Don't forget we like pictures!

[Habanero Smoker]

Another option; which many members do is to take them out at an internal temperature of 140°F.

[Water101]

I will do my best to find the camera and upload some pictures.

So I'm right to turn the smoke off after 3 hours of 150 degree smoke on top of the 2 plus hours of 115 degree smoke and just finish them with heat.

[Water101]

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[Water101]

OK how do you add pictures, I clicked on insert image but got no options

[Water101]

Here are some pictures I hope







Water

[devo]

That is one heck of a load of pork belly's you got there. Looking good so far.

[Water101]

I had a small thin piece I cut off of one of the bellies to make them all around the same size and I just sampled it as it was very thin, Taste is really good, very smoky. Will the smokiness increase or decrease in the fridge over night.

[SiFumar]

Wow you sure went all out for your first attempt! Looks great.  I personally think it mellows out some, and distributes thru it nicely.

[Water101]

Pictures of the finished product before the rest and then the slice.





Water