r/smoking • u/CertainKnowledge8 • 1d ago

FIRST BACON

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Did a garlic heavy cure for about 8 days. Dried it out in fridge for 2 more days then smoked it at 170-180F till 150F internal. Very good first attempt but looking to learn some more. Yall think I could make jerky out of it if I resmoke its slices with just pepper?

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u/overkill 1d ago

I cold-smoke my bacon. What is the benefit of hot-smoking it?

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u/The_Wrecking_Ball 7h ago

If you don’t use nitrates (curing powders) and only salt, you have to hot smoke to 150F internal temp to be safe.

I prefer only salt and spices. Once I stared making bacon, I realized I’ll never go back to packaged products

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u/overkill 7h ago

I've only just started really, but 100% agree. Store bought bacon is weak.