Hi All,
Yet another bacon question. I've been smoking a cured belly at 115 (lowest I can get the offset to go). Is this a safe temp to smoke and then eat at? It's cured, it's about 4 weeks past the sell by date and didn't have a whiff of spoilage before the smoker.
Thanks
Yet another bacon question. I've been smoking a cured belly at 115 (lowest I can get the offset to go). Is this a safe temp to smoke and then eat at? It's cured, it's about 4 weeks past the sell by date and didn't have a whiff of spoilage before the smoker.
Thanks