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Cornsnaggler
12-01-2009, 10:05 PM
I have read numerous Buckboard and Belly Bacon smoking techniques, BUT, all seem to vary wildly in the temps that are used for smokin.......Some start at 100 degrees for 5 or 6 hours, others start at 120 or 140, still others higher?....Finishing temps also vary.....Man, I'm from the Northwoods of Minnesota, and I'm sure enuff cornfused....Can somebody spin me around a coupla times and slap me with a slab?...Bacon, of course.................Cornsnaggler......:sign0092 :

californiasmokin
12-01-2009, 10:38 PM
I have read numerous Buckboard and Belly Bacon smoking techniques, BUT, all seem to vary wildly in the temps that are used for smokin.......Some start at 100 degrees for 5 or 6 hours, others start at 120 or 140, still others higher?....Finishing temps also vary.....Man, I'm from the Northwoods of Minnesota, and I'm sure enuff cornfused....Can somebody spin me around a coupla times and slap me with a slab?...Bacon, of course.................Cornsnaggler......:sign0092 :


The Bacon threads that I have read cook in the 180 to 225 range til the bacon reaches an internal temp of 140.

I will bump some threads up.

JamesB
12-01-2009, 10:47 PM
I made some MTQ cured belly bacon about a month ago and smoked it at a target temp of 150 with a couple of spikes almost to 200. I took them up to ~140 internal. It was my first try at any kind of bacon, but it turned out pretty good. I have no idea if BBB should be treated any differently.

Cornsnaggler
12-01-2009, 10:47 PM
For example, 100 degrees for 5 or 6 hours?......Is it neccesary to get to say 140 degrees to kill bacteria, etc?......I talked to my local butcher shop , he smokes til 149 degrees for safety and state regs.....I have arecipe that says smoke to 120 degrees also.

JamesB
12-01-2009, 10:49 PM
For example, 100 degrees for 5 or 6 hours?......Is it neccesary to get to say 140 degrees to kill bacteria, etc?......I talked to my local butcher shop , he smokes til 149 degrees for safety and state regs.....I have arecipe that says smoke to 120 degrees also.

If it's cured you can cold smoke it at those very low temps. A lot of old smoke house recipes even call for temps much less...

californiasmokin
12-01-2009, 10:53 PM
Here are a couple threads to read.


http://72.167.135.4/forum/showthread.php?t=4608&highlight=Buckboard+bacon


http://72.167.135.4/forum/showthread.php?t=2531&highlight=Buckboard+bacon

Hope it helps.

SmokyOkie
12-01-2009, 11:01 PM
Fully cured bacon doesn't really need cooked. Much like country ham, the curing makes it safe.

Most old fashioned smoke houses only cold smoked.

Cornsnaggler
12-01-2009, 11:09 PM
Thanks a bunch for the replies......Just tryin to get a feel for BACON before I do the deed........I'm a little nervous, but, ready to cure and smoke a butt and a small belly.

SmokyOkie
12-02-2009, 04:21 PM
Be sure to show us what you do.:msn-wink: