Somewhere at this forum (methinks) a poster mentioned to not taking the temperature of the pork side/belly, while smoking, above 110F and absolutely do not take the bacon temp above 125F according to the master chef for who he worked.
Why is this discrepancy when everyone else takes the belly temp to 140F-150F, a much higher temperature? Anything wrong with smoking to an internal temperature of 110F-125F????
Why is this discrepancy when everyone else takes the belly temp to 140F-150F, a much higher temperature? Anything wrong with smoking to an internal temperature of 110F-125F????