Master of the Pit
SMF Premier Member
- Joined Jun 10, 2008
What is the difference between the texture of cooked hot or cold smoked bacon? Or is there a difference between the two different type's of bacons?
I'm smoking belly, generally, 6 hours per day (1 full tray of dust in the AMNPS) and 2 days smoking below 70 F... I've tried longer but, since going to pellet dust, I prefer the "lighter smoke" that doesn't over power the meat..
It's hot outside so tomorrow afternoon I will run 1 or 2 slabs through the smoker at 170* until it reaches an internal temp of 130-135*.
The rest are ready to slice.
They have 2 days of cold smoke with hickory &pecan smoke on them .
Im looking forward to this batch of bacon.
We typically just try to divide the mostly fat pieces up among the decent slices evenly so we don't get a pack of mostly fatty pieces.
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