i have some bacon in cure right now... will be done this weekend. then off to dry and finally smoke! 2 questions:
1. how hard is it to keep the wsb at the lower (175-ish) temp called for?
2. recipes call for smoking until bacon reaches 150F. why is this temperature important? bacon has to be cooked after the smoking anyhow. wouldn't time exposed to smoke be more important?
thanks!
1. how hard is it to keep the wsb at the lower (175-ish) temp called for?
2. recipes call for smoking until bacon reaches 150F. why is this temperature important? bacon has to be cooked after the smoking anyhow. wouldn't time exposed to smoke be more important?
thanks!