Maple Bacon

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No worries with the temp.  I usually pull mine around 140, let it cool and set up in the fridge and slice it up and package.
You are cooking it afterall in a pan or something before you eat it.

Was'nt worried.   The recipe gave to end temps, 150 or 140.   I didn't want to go to 150.   I thought back to when I made some back bacon and I took it up to 150 and it seemed a little dry.   That recipe also said stop at 140 if you like it a little moister.   Anyway I decided to split the difference and set the meat prob at 145.   

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Today was the first real test of this bacon.    Fried some up for breakfast.
Earlier I said that it was sweeter than I expected.    Todays was not as sweet.   I think it was because the pieces I tried earlier were the out side edge.   My wife even complemented me saying it was good ;D