I was wondering if anyone can help. I tried bacon for the first time and I am using Pop's recipe and cold smoking it. The temperature is hovering around 73 degrees. I put the bacon in the smoker with just apple wood chips for 11 hours now. The first time was for 5 hours and then into the refrig. over night. The second time was for 6 hours and then into the refrig. over night.
I cut a piece and fried it and found it unusually sweet.
I didn't notice the skin was still on.
Will sitting in the refrigerator calm the flavor profile? Being that I cold smoked it will the skin come off easier warm or cold? I plan another 6 hours tonight.