Not sure if this goes here or in hot smoked bacon. Please move it if appropriate. Thanks!
This is the first time I’ve done a hot smoke on bacon. One batch to 150, the other to 155. Hickory on both.
I’ve sliced and fried a little of it as a test. Taste is good— not a lack of flavor, just a little different than what I get with cold smoked hickory. And it has a little different consistency. More chewy and burns before it crisps. (Flame on stove on lowest setting. Cast iron skillet.
Here’s my questions. Are the results inherently different between hot and cold smoking or am I imagining things? Texture especially.
Thanks!
This is the first time I’ve done a hot smoke on bacon. One batch to 150, the other to 155. Hickory on both.
I’ve sliced and fried a little of it as a test. Taste is good— not a lack of flavor, just a little different than what I get with cold smoked hickory. And it has a little different consistency. More chewy and burns before it crisps. (Flame on stove on lowest setting. Cast iron skillet.
Here’s my questions. Are the results inherently different between hot and cold smoking or am I imagining things? Texture especially.
Thanks!