Cold smoked bacon
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Kmucker I only cold smoe my bacon.why cook the meat twice? When you hot smoke you cook the meat then you slice and cook so it gives different texture and bite in my opinion.
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Thank you, that is exactly what we have found Only cold smoke from now on. Butchered a hog Saturday and ready to start making brine this morning. Can’t wait to get it done.
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AllanMoyer Yeah it is a different texture for sure, since 90 something percent of store-bought bacon is pre-heat treated that is what I am used to and therefore prefer but I have had cold smoked bacon before that I just pan-fried and it was really good.
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SupplySergeant that’s pretty much the process we found we like except I’ve been using Apple wood. It’s a little hard to find fresh bellies here.
Good stuffKmucker I have been dry curing, cold smoking <90 on Applewood, refrigerating 2-3 days, slicing, freezing, and cooking when ready to consume for years there is nothing wrong with your process.
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That is the process I have settled on and have been making excellent bacon now every time. Thank you
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