Thread... RISE FROM YOUR GRAVE!!!
Ok, I plan to smoke about 10 pounds of pork belly for bacon maybe as early as next weekend.
This thread has great info and debate on cold vs hot. I am thinking I will do a little of both cold'ish and hot smoking but only because I don't know if they produce a different texture. I'm sure I can get the smoke flavor with either approach..
My questions are:
1. When fried, is the texture of the bacon any different when cold smoked (no heat) vs hot smoked ( IT 145F)?
2. If so what is the texture like cold smoked? (I imagine the same as what store bought produces)
3. If so what is the texture liked hot smoked ( IT 145F)?
I personally like soft bacon but most people I know like crispy bacon. I would like to be able to produce both types of textures but have read some cases where the bacon doesn't get crispy. I know my Ground Formed Bacon wouldn't get crispy like bacon but GFB is a different ballgame. Once I know what will be produced I may plan to do both types of smokes to then see which one I like best or stick with the approach that gives me the soft or crispy texture after frying.
I am thinking I would prefer hot smoking because I like shorter times vs half a day smoking. I like the idea of being able to eat the bacon when it comes out of the smoker (provided I go to a safe IT) of when it is cold. Finally, reports are that the color and smoke absorption is better at higher/hot temps.
Your answers to the questions and feedback are greatly appreciated :)