_:n5264da7044ad4509a9d374d00182f9eaxb14
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"Cook. Smoke over indirect heat at 225°F until the internal temp is 150°F, about 2 hours. You can use any wood you like. Hickory is the tried and true. I&#039;m partial to cherry and applewood. After smoking you should slice off the ends, which may be very dark and more heavily seasoned, and taste them right away. They will be more salty than the innards and the fat will be a bit stringy, but you&#039;ll love it all the same. Just wait til you cook up an inside slice!"
<https://amazingribs.com/tested-recipes/pork-recipes/how-make-smoked-bacon-home/>