Bacon smoking internal temp

llurbanec

* Abilene *

• Joined: September 9th, 2014, 11:02 am
• Posts: 9

Bacon smoking internal temp

Yoder friends, I have two questions for all of you. I have a pork belly curing which should be complete in a few days. I plan on smoking at 175 to 200 degs. I have read anywhere from 124 deg to 150 deg for the finished internal temp. What are your thoughts? I also have another question what is the preference of skin side up or down when smoking? Thanks

Yoder_Kirby

* Durnago *

• Joined: May 10th, 2014, 12:33 pm
• Posts: 576
• Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue

• Website

Re: Bacon smoking internal temp

I always smoke my cured bellies low, like 175* until it reaches an internal temp around 160*. You get a lot of time in the smoke at lower temps and some killer bacon. The smell coming from the smoker while it's cooking is beyond compare.

Sorry, I can't comment on the skin as I always remove it first. Horrible task, but that's just the way I do it.

llurbanec

* Abilene *

• Joined: September 9th, 2014, 11:02 am
• Posts: 9

Re: Bacon smoking internal temp

Thanks Kirby

Yoder_Kirby

* Durnago *

• Joined: May 10th, 2014, 12:33 pm
• Posts: 576
• Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue

• Website

Re: Bacon smoking internal temp

You're welcome. Good luck and post the results!