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Title: IT for bacon question.
Post by: Bigbirdoffroad on January 31, 2012, 08:24:21 AM

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

Title: Re: IT for bacon question.
Post by: 3rensho on January 31, 2012, 08:32:08 AM

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.

Title: Re: IT for bacon question.
Post by: viper125 on February 03, 2012, 10:46:04 AM

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.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: Bigbirdoffroad on January 31, 2012, 08:24:21 AM