Buckboard Bacon Safety Question

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I just tried out the Buckboard Bacon and smoked two pork butts up yesterday. Unfortunately, I ran out of time and had to move them to the oven to finish. I was able to get one of the to 140 degrees and sliced that one up this morning. I cooked some up for breakfast and it was quite good, by the way.

The other but I was only able to get to 133 degrees before I had to pull it and throw it in the fridge. Should I discard this one to be safe? Even if I do, the process was worth it. I have a ton to freeze as it is.

Thanks for the help!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stewart Walts:
The other but I was only able to get to 133 degrees before I had to pull it and throw it in the fridge. Should I discard this one to be safe? Even if I do, the process was worth it. I have a ton to freeze as it is. </div></BLOCKQUOTE>
Stewart, NO! don't throw it out. 133 is fine as long as you cook it through when you fry it up which won't be an issue. My last Maple Bacon belly I only took to 130 for a final temp. You just wouldn't want to eat it without cooking it further that's all. Some bacon recipes only call for 127-128 internal finish temp. Your good to go man, slice it, fry it, and eat it up.
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Great news. I will slice that baby up tonight then. My wife is going to love that our freezer is half filled with bacon.

Thanks
 
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