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Hi everyone,
I have my bacon drying and am going to smoke it tonight. The recipe used said to bring it slowly up to 220F for 4 hours then another 2 hours at 200F. Does the internal temp need to be monitored?
Thanks,
Pat

that sound like its too high. I smoke my bacon at a much lower temp I put it in the smoker for about 2 hrs @130 F to make sure its dry. Then I start the smoke for about 6 hrs @ 150 F ( smoker temp)and keep it there until the internal bacon temp is 140.

Thanks,
I will try that on my next batch. I had my temp at 190F and left it in until the internal temp was 150F. It tuned out nicely. I think I will try the lower temp with heavy smoke next time. Thank you for all your help on this site.
Pat