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Smoking Question

Doc_Eggerton
Doc_Eggerton Posts: 5,321
in Off Topic
Doing cured pork belly in apple smoke right now, after a week of curing.  Not by plan the apple did not reach the smoke point until the bacon had been working ( at 199) for an hour and a half.  This raises the question in my mind, does the meat take the smoke differently when completely raw as opposed to partially cooked?

XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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