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BigEGopher
Member
USA
144 Posts |
 Posted - 03/08/2011 : 13:35:46
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Hey folks,
Haven't been around much as a brutal winter has slowed my creative smoking juices. I did venture out and get a 3lb piece of pork belly. Cured it in the fridge for 5 days and smoked with Hickory to 145. I must say it turned out pretty tasty. BLT's the other night and bacon wrapped chicken breasts tonight.
Question I have is in regards to the smoking of the bacon. My smoker(WSM) was running hotter than the 200 I was shooting for. I upped the smoke for the first hour then transfered to my oven to finish. Has anyone smoked bacon at a higher temp? If so, how did it turn out?
Thanks.
They quit laughing when it is time to eat!
Minnesota
WSM
ECB |
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First attempt at making my own bacon!
