Shagdog
Quintessential Chatty Farker
- Joined
- Jul 1, 2013
- Location
- Grayslake, IL
I don't cook them that high anymore.. One of the things I've changed, thanks to this forum. At 160 you're rendering more fat.. Didn't care for it as much, but it may have been a touch smokier flavor for whatever reason.
I actually take them more to the 140 range now.. Well, I pull at 140, they probably carry to 145. You can smoke them at whatever temp you like, but I prefer low low low. The round I did last weekend I smoked at 150 degrees till the bacon hit 130, then upped the temp to 180 until they hit 140. Took about 8-9 hours on my UDS
The whole purpose of using pink salt is that you can cook bacon for extended periods of time in the "danger zone" without fear of botulism, so I try to take advantage of that.
I actually take them more to the 140 range now.. Well, I pull at 140, they probably carry to 145. You can smoke them at whatever temp you like, but I prefer low low low. The round I did last weekend I smoked at 150 degrees till the bacon hit 130, then upped the temp to 180 until they hit 140. Took about 8-9 hours on my UDS
The whole purpose of using pink salt is that you can cook bacon for extended periods of time in the "danger zone" without fear of botulism, so I try to take advantage of that.
