Triple smoked bacon - Part 1 & 2 complete

[HCT]

I tasted the bacon this morning and it was tough but the flavor is right on the money. I put it back in the box until it reached an IT of 137, from there it increased to 145 IT. Now the bacon is just where I want it, unbelievable taste.

[Gizmo]

HCT,
Did the bacon become more tender with the heat?

[HCT]

Gizmo,
   Yes the bacon came out much more tender and tastier, it enhanced the smoke flavor. I was telling Habs that I won't ever make regular bacon again. The taste of the triple is just unbelievable and really worth the time and effort. It's great because it doesn't have to be cooked but if you decide to fry it or use it to wrap shrimp, scallops, chicken etc it will just add some great flavor. Ya got to try this, you won't be disappointed.
Mike

[Yooper Jim]

I know this is an old thread, but great job guys.  What an interesting process.  Have to try this one.  Problem is where I live.  Pork belly has to be ordered from the local butcher and I get the whole thing.  Right now the freezer is full.  Will be a future project.