Should my bacon take this long?

[ArnieM]

I'd agree to bump up the cabinet temp some but, as has been said, keep a real close watch on the IT.

If you're shooting for an IT of 150 with the cabinet temp at 160, it will take a long time and possibly dry out.

[punchlock]

Ok finally got the bacon to 150, wow what a marathon ???. I need to get to the bottom of this seems to have taken too long. I ended up bumping up the temp to get the rest of the way. The final product was quite good for all my troubles however the edges of the bacon did seem to dry out a little, guess it's to be expected.

Thanks for all your help everyone, it's always nice to know you members are here to help.

Now I am going to slip into a bacon induced coma and when I awake I'll post a pic.

Thanks again Punch.

[Tenpoint5]

Wrap the bacon in saran wrap and let it sit over night in the fridge before slicing. That should help some and make slicing much more manageable.