I do Pop's brine on my pork belly and really love the results.
When I hot smoke using applewood on a Trager, on smoke setting (~160 degrees), after 4-5 hours, the bacon comes off and has a nice, smokey smell.
However, after slicing and freezing, the re-opened bacon has lost that smokey smell. Any thoughts on how to retain it for future consumption?
Thanks!!!
When I hot smoke using applewood on a Trager, on smoke setting (~160 degrees), after 4-5 hours, the bacon comes off and has a nice, smokey smell.
However, after slicing and freezing, the re-opened bacon has lost that smokey smell. Any thoughts on how to retain it for future consumption?
Thanks!!!