Currently smoking ram bacon - what temp?
I'm in the process of making ram bacon from a mutton belly. I cured it for about 10 days and it's in the smoker as I type.
Then suddenly I realized, mutton needs a different temp than pork. What is the internal temperature I need to achieve in my mutton?
Recommended by Food52
8 Comments
Since the raw temps for mutton are lower than raw temps for pork, I figured if I cook the mutton bacon to pork bacon standards it should be fine. It turned out quite a bit dryer than I expected, but then again, I did smoke it for four hours.
http://slimpalate.com/homemade-bacon/
https://food52.com/hotline/20376-how-long-and-at-what-temp-should-i-smoke-bacon-in-a-vertical-smoker
My smoker's thermometer is inaccurate, so I go by the internal temp of the meat, or use my oven to finish off the cooking if the bacon is especially large.
Any other thoughts on what internal temp I should get the cured mutton to?