Posted - 03/08/2011 : 13:35:46
| 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?
They quit laughing when it is time to eat!