Bacon...To hot smoke, or cold smoke?
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Prepping for my first time making bacon (outside of a poor attempt at buckboard bacon probably 6 or 7 years ago). So, what do you prefer - hot or cold smoking bacon?
For reference, my pellet grill, which is what I’d need to use, has a minimum setting of 150*. I can start in a cold smoker, and this time of year that buys me a bit of time before I reach those temps.
For cold smoking, I’d just put a smoke tube underneath it in my drum smoker and let it do it’s thing. Again, no worries about the danger zone this time of year.
Midwest_kc I always cold smoke <90f, but either way works. In my mind to cook it to temp then freeze and cook again is like reheating left overs and when I cold smoke it is raw therefore it is fresh cooked when I’m ready for it, not saying it is better it is just my preference.
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