Large amount of bacon...

[Stargazer]

I have a charity organization I belong to and meet once a month. We usually end meetings with a meal for the members after talking about an upcoming charity event. In which I have brought some of my sausage and smoked bacon.

There is an event coming in late March to raise money for local needy children by sponsoring a public breakfast.

I kind of had others volunteer me to make the sausage and bacon. I don't mind however this lead me to a big question I wished to ask to the members here who have much more experience.

I am more then confident with my sausage and also bacon. However, for the bacon I have only did one slab at a time curing and smoking.

We figured one maybe one and a half belly squares would be sufferance for feeding the public for this, and not worried about left overs; I have gotten a very nice vac sealer and can raffle off the rest to raise alittle more money.

The question is please... if doing a large amount of bacon, is there anything I should be concerned about? Such as adjusting the heat chamber alittle higher to compensate for the extra bacons hanging? Or anything else? On this I have absolutely no experience in making large quantities, but I want to make sure everything comes out real tasty and good for this event.

Not wanting to sound like a smart alec, but I do hope Im posting this in the right area. I just figured meat section because this has nothing to do with curing.

Thanks to all in advance.

[FLBentRider]

I wouldn't stress about the heat level, it will probably take a little longer for them to get to your desired internal temp. Since it's cured, you shouldn't have to worry about undercooking it in the smoker.

I've done 6 slabs at a time with no worries.

[West Coast Sausage Maker]

I wouldn't stress about the heat level, it will probably take a little longer for them to get to your desired internal temp. Since it's cured, you shouldn't have to worry about undercooking it in the smoker.

I've done 6 slabs at a time with no worries.

I agree with FL. I have done 20 lbs at a time in my bradley. (hanging)
Don't worry about temp, as long as you hit 135 deg F (so that the bacon is workable for sliceing).

Bacon is cooked in the frypan not the smoker.

[bullhead]

When I do Bacon's it's 25# batch. I'll do it in 2 smokes takes about 6-7 hrs. each smoke.
Far as the temp I agree with FL.and West Coast Sausage Maker As long as you hit 135-145 deg.
Then cool and age for 2 days before slicing. The folks at the charity event will be in for a big treat.

[DTJ]

I have to agree with everyone else here.  I usually do a whole belly which mine have been about 13 pounds.  It takes a little longer but no difference in the process.  I cut mine into 4 pieces so they fit on the racks and figure the cure amoubts by the piece and place into sepreate zip bags.  Good luck
Daryl