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Little help on temp.

post #1 of 9
Thread Starter 
What's the best temp to take the fatty off 170ish?
post #2 of 9
Yep! (Safe temp for ground pork)

post #3 of 9
Anything over 160 and your good to go.
post #4 of 9
I shoot for 170 with mine. If you want to crisp up your bacon, you can take your box temp up to 300* for the last 15-30 minutes.
post #5 of 9
Sure can...if so, do it a bit early on I/T...maybe 3-4*...then it'll be up to temp when the bacon is crisp.

post #6 of 9
Thread Starter 
What do you guys recommend once it comes off. Wrap it in foil and let it rest, then through it in the frige for in the morning. Thanks for the advice so far!
post #7 of 9
I'd let it rest, then foil it before it goes in the fridge. Just a difference in the outer texture.
post #8 of 9
I take it too anything above 165 is fine. Then foil it and let it rest for 30-45 minutes and I don't know about throwing it in the refrig we just dig in after the Q of course.
post #9 of 9
I pull mine at 160 and then grill to really crisp the outside. The internal is usually 165 to 170 after grilling the bacon crisp. Just personal taste preference of my family.
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