OK. So I tested bacon at 140F to see if fat renders.
Materials- BSO, Hatfield smoked bacon, laser IR thermometer
Method - Heat at 140F for 20 min taking bacon surface temp at 0, 20 and then after bacon was returned to the fridge and cooled to 40F
After 20 min. bacon temp was 138F. Note how both ends of the bacon have clarified a bit. No fat was rendered into the pan though
After 20 min in the fridge, temp was 41 F. The fat has firmed up and is pretty white but not quite back to the preheated appearance
So what the the @Baron d'Apcher