First attempt at bacon, a little behind schedule. Here's the deal, UDS at 165 to 175 for four hours, IT of 133 and holding. Cranked up to 215 then 225 and the IT is holding at 140. Going on six hours total.
Do I need to go hotter to finish this to 150?, am I just not waiting?
Is there a "bacon stall"?
Merry Christmas to all the brethren out there too.
12-24-2012 07:15 PM
I had a slab that seemed to take forever once and wondered that same thing, but it hasn't happened since. It'll get there eventually
Have you tried probing in different places?
12-24-2012 07:30 PM
Unless you plan on eating the bacon without cooking don't sweat the final temp. A lot of us cold smoke bacon knowing it will be cooked to eat.
12-24-2012 07:39 PM
When I hot smoke bacon, I pull it at an IT of 132, chill, slice, fry.
12-24-2012 08:04 PM
Thanks for the replies, I pulled the bacon from the UDS and now the house smells awesome. Will chill, slice and fry