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-   -   Bacon stall? (http://www.bbq-brethren.com/forum/showthread.php?t=150147)

plakers 12-24-2012 06:08 PM

Bacon stall?
 
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.

gtr 12-24-2012 06:15 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?

Teamfour 12-24-2012 06:30 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.

bluetang 12-24-2012 06:39 PM

When I hot smoke bacon, I pull it at an IT of 132, chill, slice, fry.

plakers 12-24-2012 07:04 PM

Thanks for the replies, I pulled the bacon from the UDS and now the house smells awesome. Will chill, slice and fry

http://i1311.photobucket.com/albums/...ps3a7b4688.jpg

Teamfour 12-24-2012 07:14 PM

That is beautiful bacon.

cholloway 12-24-2012 07:18 PM

My Gawd, that looks AWESOME!!!

bluetang 12-24-2012 07:26 PM

Indeedy do! Gorgeous:clap:

rondini 12-24-2012 10:44 PM

Looks like ya nailed it:clap:

code3rrt 12-25-2012 10:10 AM

Looks Yumalisious!

el_matt 12-25-2012 10:52 AM

That's making me hungry.

Matt

campdude 12-25-2012 11:56 AM

If you're worried there is a problem with it, send it to me and I'll volunteer to eat it and let you know. Fark, that looks awesome!

RevZiLLa 12-25-2012 02:15 PM

Looks great!


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