Thread: Making Bacon
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Old 11-21-2012, 07:25 PM   #20
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Join Date: 09-21-11
Location: Idaho

Originally Posted by IamMadMan View Post
Has the right color for being cured.... Great job

Smoking will only make it better.

Glad to know, thanx. This is all a learning process for me. Right now I'm 5 1/2 hours into the smoke. I kept it at 110* for 2 hours, then 150 for 2 hours. Now its at 210*, internal temp is 140*, just waiting for 150* internal to call it done. I'll show pics when its off the UDS. Pugi
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