SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Sep 12, 2009
Thanks. The bacon, after curing, doesn’t have to be taken to 140 correct?
Like Pops said, you can take it to wherever you want, as long as it gets to 145° IT some time, in some way, before you eat it.
Also: I have never had any Fat render from my Bacons at Smoker Temps below 140°.