Bacon!!

bbqking

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Found a large pork Bally at Costco. Cured it for like. 9 days. It on right now.
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bbqking

bbqking

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Ack!! Another temp drop?!?!?!?!? I was busy after putting bacon on, checked the ap and noticed it had gone up to 285. But was back at 200. Then started going down down down. Sigh.
 

Bruno

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Ack!! Another temp drop?!?!?!?!? I was busy after putting bacon on, checked the ap and noticed it had gone up to 285. But was back at 200. Then started going down down down. Sigh.
Stay with it, it will come back up.
 
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bbqking

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I shut it off, and restarted it, set at 200, it ran all the way up to 300, now it’s dropping back down...set it on smoke boost.
Seems to be going ok now. Meat climbing...smoke boost working. 🤞
 
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bbqking

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Set it to 250, bout 20 minutes ago to finish, temp was showing 170, 20 minutes it’s only climbed to 190...?! Something is afoul...it’s acting all strange.
And...it got from 190 to 250 in the time it took me to write this?!
 

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I’ve had little glitches and have changed the set temp slightly which seems to nudge it toward the correct temp. Like just setting it to 255. It’s like it gets stuck. Happened to me a couple times and just changing the temp resolved it in the moment. Obviously not how it is supposed to work however.
 
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Bacons and 130...20 more degrees.
 

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Looks great! I added this to my todo list. So, along side about 50 other cooks this forum has inspired, I think I am looking at late June before I can fit this in...*sigh* Cheers!
 
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It’s very good! I want to experiment with other types of cure. I’m just not sure...more confident. Just not sure. I’ve given out some and got good reviews back.
 

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I too bought a pork belly from costco. Its been curing for 5 days. Was thinking of curing for 7 days. Is that long enough?
 
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Unusually do mine for 7. Then one more day rinsed off, patted dry, then open in the fridge. On the 9th day. Smoke boost for an hour or two, then 250 or so til internal of 150.
 

MojoBones

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Unusually do mine for 7. Then one more day rinsed off, patted dry, then open in the fridge. On the 9th day. Smoke boost for an hour or two, then 250 or so til internal of 150.

Thanks! When I am able to try this cook, I'm definitely starting with this process. Cheers!
 

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