I put four, 5-lb slabs of bacon on the smoker this morning. They've been in there for just over 4 hours and are only at 118 internal temp.
I started with the temp at 160 for 45 min, then bumped it up to 200 degrees per a recipe I found here on the site. I bumped the temp again, my probe shows an actual temp inside the cabinet at 178 degrees. It seems like that would be enough to start dragging the meat temperature up. Is this normal for bacon?
The temp outside is 88 degrees and humid.
I pulled it at 118. I'm going to fry it anyway. Tired of waiting!