Hello,
This was about my 6th smoke, and my heating element died. I was not happy to say the least. Bacon sat with only the smoke generator on for about 3 hours and was at about 100* during that time. I hope it's ok. I finished it in the oven at 170* with the door slightly open until the IT was 150*
The meat did have a bit of shine to it when slicing. Hope it's ok.
Now to my actual question, during slicing I realized I think I sliced the bacon 90* off. I had cut the belly in half because my bags weren't large enough for curing the entire piece. It wasn't until I started, that I noticed the "grain" was the wrong way. Will this affect the texture and overall bacon?
Thanks!
my slicer isnt big enough so i slice then down to fit and it all is the same to me
Hi PrairieSailor;
Welcome to the forum.
Because you cut across the grain, to some extent the texture will be different.
Your bacon (if cured correctly) will be safe to eat. Many bring their bacon to 150°F - 152°F for convenience of handling later. You don't have to fully cook it once it is smoked. Some pull their bacon out of the smoker right after applying a cold smoke, others when the internal temperature reaches around 139°F.
Great, and thanks for the replies!