Looking to smoke some bacon, and I'm trying to decide on hot or cold smoking.
Are there pro's or con's to either and taste and texture different?
Are there pro's or con's to either and taste and texture different?
If you live anywhere within 20 miles of Macungie or Emmaus, you might find that "Warm Smoking" works Awesome in that area.
Thanks for all the help / suggestions. Doing my ham this weekend, jerky tonight
then will tackle bacon next.
I’m not familiar with your smoker, but it seems to me if it produces smoke you could apply a good amount of smoke to your bacon for an hour or two then let it hang for three or four days. That would give the smoke time to permeate the bacon before freezing. Of course you could vac seal it also.I'm one of the few here that hot smokes because cold smoking in a Bradley is prohibitively expensive. Dry cure, fridge rest, four hours at 200 to an internal temp of 150. Even if cold smoking produces a better product, nothing I've bought in a store compares to what I pull out of my smoker.
I'm one of the few here that hot smokes because cold smoking in a Bradley is prohibitively expensive. Dry cure, fridge rest, four hours at 200 to an internal temp of 150. Even if cold smoking produces a better product, nothing I've bought in a store compares to what I pull out of my smoker.
I normally slice it in the same direction that the ribs were laying. I feel it doesn't make a big difference when slicing bacon.Question: should so be concerned about the way the grain is going when I slice bacon?
Randy,