I'm new to this so I'm still developing an understanding of the process for making cured / smoked bacon.
I don't have the ability to hot smoke with precise temperature control, so applying smoke to a belly while maintaining ~200 deg without risking overcooking would be challenging at best.
My plan is to cold smoke for 6-8 hrs after curing / drying, then using my kitchen oven to bring the IT up to 150 deg.
2 questions:
Would anyone have any safety concerns based on the plan that I described?
What is the value in the final step of bringing the belly up to 150 IT?
I don't have the ability to hot smoke with precise temperature control, so applying smoke to a belly while maintaining ~200 deg without risking overcooking would be challenging at best.
My plan is to cold smoke for 6-8 hrs after curing / drying, then using my kitchen oven to bring the IT up to 150 deg.
2 questions:
Would anyone have any safety concerns based on the plan that I described?
What is the value in the final step of bringing the belly up to 150 IT?