IT for bacon question.

Started by Bigbirdoffroad, January 31, 2012, 08:24:21 AM

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Bigbirdoffroad

I just ordered some bacon cure from The Sausage Maker and the directions say to bring the IT to 127-128 degrees. I see others on here bring their IT to the 150-155 range. Why is that?

From the sausage maker..
http://www.sausagemaker.com/howtomakebacon.aspx
I'm not the smartest peanut in the turd!

3rensho

I take mine bacon to 132-135.  That is considered uncooked pork and you need to fry it.  I consider 155 fully cooked and you can eat it as is.
Somedays you're the pigeon, Somedays you're the statue.

viper125

Well 140- 145 is safe to eat and the way I always do mine. Also quicker to fry up. 130-135 still raw and needs cooked.
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.