Ok, here is an attached pic of the bellies after the first round of smoke. I should explain. They were a little long to hang on my homemade rod in my FEC 100, so I had to cut them off on the bottom about four inches. Putting all the ends on two additional bacon hangers (totaling 8). So, I'm double smoking them in 12 hour shifts. Four hangers in the smoker, four out chilling and then switch every 12 hours until each load receives 24 hours of smoke. I'm holding temps steady at 150ish. During the last three hours of smoke on each load, I'll bump the temp up until I reach an internal 140 in the meat. This pic is after the first 12 hours.
