Makin' Bacon -OOOps could use some advice

[GusRobin]

Took a 9 lb belly and cut it into thirds. I maple cured 2/3 s  per 10.5's recipe and the other third with a honey mustard cure.
Here they are ready to go in the fridge for a week

All cured, rinsed and patted dry and into the fridge overnight.


Where I can use the advice is that I forgot I have to take the wife somewhere tomorrow so it will be about 4 PM before I can throw these in the smoker. I figure at 160* I'll be up until midnight. Any other suggestions? (new wife is not an option)

[KyNola]

Smoke it at 200 degrees.  I do it all the time and I take it out when the IT reaches 150.  Works just fine.

[ratherbboating]

I have follow 10.5 recipe two times now and it turns out great.  Got two slabs (11.5 lbs) in the fridge now (try to post pictures after smoking) soaking.  Will smoke tomorrow (it is suppose to rain, gives me an excuses not to work around the farm).

[squirtthecat]

Smoke it at 200 degrees.  I do it all the time and I take it out when the IT reaches 150.  Works just fine.

Ditto.    This is how I do it in the Pellet Poopers and it works great.   Doesn't take all night, either.

[SouthernSmoked]

Wow! Wifey? Well the first thing I thought of was.............. Ooops would could get in trouble for that ::) - so maybe here.

http://travel.wwte1.com/pub/agent.dll?qsfr=cmfd&itid=&itdx=&itty=&ecid=  8)

This should work until the bacon is finished.

[ghost9mm]

Looks and sounds real good Gus...

[watchdog56]

Looks good.

[GusRobin]

Turns out the wife's plans got altered so I could make the bacon after all.
Here is the bacon all smoked and at 145*


Had a BLT for dinner.


Into the fridge to be sliced later.

[SiFumar]

Looks great! Next time put the tomatos under the bacon...so I can see it!  ;D

[watchdog56]

That looks great.

[SouthernSmoked]

Looks great! Next time put the tomatos under the bacon...so I can see it!  ;D

Ditto!

Looks awesome Gus!!

[TMB]

Good looking Gus!  Next time you make some call me I'd like to watch and learn

[Mani]

Just a query about the bacon...

Once smoked to an IT of 150 is it technically cooked?  Just needing a frying pan to crispen up?

Bacon over here tends to be the loin or back, could I use the same principle?

[Tenpoint5]

Just a query about the bacon...

Once smoked to an IT of 150 is it technically cooked?  Just needing a frying pan to crispen up?

Bacon over here tends to be the loin or back, could I use the same principle?

Yes Mani it is technically cooked. and just needs some crisping up in the frying pan

[Habanero Smoker]

Just a query about the bacon...

Once smoked to an IT of 150 is it technically cooked?  Just needing a frying pan to crispen up?

Bacon over here tends to be the loin or back, could I use the same principle?

For the loin and back bacon, in the States is called Canadian bacon. You can either cold smoke, or hot smoke/cook to 140 - 150°F. You can also leave it unsmoked and uncooked; then slice and cook as needed.