Help with first time bacon.

[hooked on smoke]

check with a insta read thermometer in a couple spots to insure accuracy let it ride if you can that’s why you use cure

10-4

 

[hooked on smoke]

check with a insta read thermometer in a couple spots to insure accuracy let it ride if you can that’s why you use cure. Or you can pull refrigerate then slice when it cools down. It will get to 145* when you cook it it just may not have as smoke you like

Just checked and the temp is as it says.
???
Suggestions?

 

[SmokinEdge]

Okay, over 8 hours in and still not 145 it. Is this still okay? It looks pretty darn good though.
Any tips?

What is the IT? You are way over on time for belly pieces.

 

[hooked on smoke]

What is the IT? You are way over on time for belly pieces.

 

[hooked on smoke]

Should I pull it out???

 

[hooked on smoke]

Should I pull it out???

 

[hooked on smoke]

Hello,
My paranoia sinking in.
It's been over 10 hours.
Is this okay??

 

[Brokenhandle]

Hello,
My paranoia sinking in.
It's been over 10 hours.
Is this okay??

Just pull it. It is perfectly fine. You're gonna fry the bacon anyway. I cold smoke all my bacon.

Ryan

 

[hooked on smoke]

Just pull it. It is perfectly fine. You're gonna fry the bacon anyway. I cold smoke all my bacon.

Ryan

Thank you

 

[hooked on smoke]

Am i good?
Seems like a long time, upper left time

 

[hooked on smoke]

Just pull it. It is perfectly fine. You're gonna fry the bacon anyway. I cold smoke all my bacon.

Ryan

 

[hooked on smoke]

Am i good?
Seems like a long time, upper left time

Is this too low to pull?

 

[SmokinEdge]

Nope, just pull it. The cure salt pretty much solves all of your worries. That’s partly why we use nitrite.
Something though is very fishy with the stall you experienced. There should not be a meat stall going to 145 in general. But you are still safe. Let the meat rest and sleep good tonight.

 

[hooked on smoke]

Nope, just pull it. The cure salt pretty much solves all of your worries. That’s partly why we use nitrite.
Something though is very fishy with the stall you experienced. There should not be a meat stall going to 145 in general. But you are still safe. Let the meat rest and sleep good tonight.

Thank you!!

 

[tallbm]

Thank you!!

Howd it turn out?

I didn't notice your rack level probe in any of the pics. I'm guessing where your belly pieces were, they were not getting the 183F heat and may have been much lower. It often seems that meat wants to be 15F degrees lower than the temp in the smoker where it is at, especially at that amount of time.

 

[hooked on smoke]

It seems to be fine.
It's in the fridge resting.

 

[SmokinEdge]

Looks great! Anxiously waiting for the cut shots.

 

[Astralogics]

Looks like it came out just fine! In the future, I wouldn't be too worried about not getting it to 145°, as more than likely, you'll be frying it/cooking it again anyway. When I hot smoke, I'm happy if it's anywhere from 130-145. Waiting for your slice and fry test, you'll have a great product!

 

[hooked on smoke]

Success!! I want to thank you all for the coaching and moral support.
This stuff is super good. As you can see we did BLT's for the first try. Yum!!
I'm still figuring out how to organize my photos my apologies for the sloppy presentation. They are out of sequence but non the less, NO PHOTOS IT DIDNT HAPPEN, right?

Much respect and appreciation to all of you.

Until next time.

 

[SmokinEdge]

Absolutely beautiful bacon. Very nice work. Congratulations on your new super power of making bacon! Like I said before, have fun with it and most of all,,,, enjoy.