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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-24-2012, 06:08 PM   #1
plakers
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Default 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"?

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Unread 12-24-2012, 06:15 PM   #2
gtr
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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?
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Unread 12-24-2012, 06:30 PM   #3
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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.
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Unread 12-24-2012, 06:39 PM   #4
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When I hot smoke bacon, I pull it at an IT of 132, chill, slice, fry.
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Unread 12-24-2012, 07:04 PM   #5
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Thanks for the replies, I pulled the bacon from the UDS and now the house smells awesome. Will chill, slice and fry

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Unread 12-24-2012, 07:14 PM   #6
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That is beautiful bacon.
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Unread 12-24-2012, 07:18 PM   #7
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My Gawd, that looks AWESOME!!!
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Unread 12-24-2012, 07:26 PM   #8
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Indeedy do! Gorgeous
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Unread 12-24-2012, 10:44 PM   #9
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Looks like ya nailed it
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Unread 12-25-2012, 10:10 AM   #10
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Looks Yumalisious!
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Unread 12-25-2012, 10:52 AM   #11
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That's making me hungry.

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Unread 12-25-2012, 11:56 AM   #12
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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!
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Unread 12-25-2012, 02:15 PM   #13
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Looks great!
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