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Does bacon take on a lot of smoke flavor, say vs beef?

post #1 of 3
Thread Starter 

After our beer can burgers, we were blown away at the great smoke taste.  I originally thought it was the oak pellets we used, but could it have been the bacon?  Its thin, moist, and it seems like the smoke would permeate bacon really easily.

 

So was it the oak or the bacon????

post #2 of 3

Ground meat, whether it be in burger form, sausage, or loaf tends to absorb more smoke than whole muscle meats.

post #3 of 3
Thread Starter 

Makes sense!  Yeah those BCBs were fantastic.  What about bacon, like wrapping a loin?  Does it absorb more flavor than just the loin?

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