bacon temp stall

[manfromplaid]

i started to smoke some maple bacon today  all going well untill i hit 140  IT and there it sits  and hints or thoughts  would be helpful  thanks
jeff

2 hrs maple at 130  raised temp to 160. been at 160 for 6 hrs    it at 140 for 2 hrs

[bears fan]

I pull my bacon when it hits 140.

[manfromplaid]

its not going any higher so i will pull it now  also

[bears fan]

It will be perfect. You are going to fry it anyway so you don't want it cooked to a higher temp now. If you for whatever reason wanted it  at a higher temp now you could bump up the smoker temp.

[Habanero Smoker]

I find when using low temperatures to cook, once the internal temperature of the meat gets to within 20 - 25°F of the cabinet temperature, the rise of the internal temperature slows down considerably.

In addition to the above, it is typical to see a slight stall when the internal temperature hits 140°F; when you are using a low/slow method of cooking, and even a drop in temperature. It is relatively a short period, until you will see the temperature start to rise again. So if you are cooking at a temperature of 225°F, I would say the stall will be no more then 15 - 30 minutes. Cooking at a temperature of 160°F, that stall would be much longer. I've found this stall is more noticeable when I'm smoking/cooking poultry.