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- Joined Dec 30, 2016
Answer to your initial question is that the texture for me isn't very noticeable if noticeable at all.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 smoke my bacon to an IT of 145F so I can eat it out of the package and while I'm slicing it lol :D
I compare it to store bought bacon and it's not much different in texture.
I have not cold smoked my own bacon so I can't speak to home cold smoked bacon texture.
I LOVE pulling this bacon from the package and just eating. I tell people it's "Bacon Cold Cuts" and they go wild over it. Also when bacon is is like this or is fried but still soft (not crispy at all) you can still taste the different smoke flavors.
When you fry/cook the bacon to a crispy consistency the smoke flavor is there but I noticed that the subtle differences in smoke flavor are not detectable. I've read in the past that no matter the smoke, bacon all taste the same smoke flavor... my tests say that is true but ONLY when you cook/fry bacon hard.
So there are some interesting reasons to do a hotter or fully cooked bacon vs a cold smoked bacon. Feel free to experiment, I guarantee you will love eating the results no matter what :)