[ConservativeInPA]

I have been thinking about making some bacon. I understand the pre-smoking steps. My question is, how important is it to keep the temp down when smoking and in the oven? My smoker can run very low temps. I can hold temps very well.

The bacon that you get in the store seems to be cured, smoked slightly, but definitely raw. How far do you actually cook the pig?

[virgil283]

"150 degrees. Once you reach that temperature, remove it from the oven [or smoker], and let it cool to room temperature. ..the cure is to an internal 150F.....then you slice and fry as normal cooking for bacon..... Enjoy