For me, most of the different wood flavors don't make any difference. I can tell no discernible difference between say apple or oak. I have a circle of friends that buy bacon from me each month. Some every month, some every other month. I do about 12-13 full bellies each month, and I use the AMZTS in my MES smokers. I have a commercial Hobart slicer (paid 150$ for it) then I vacuum seal the slices into 4 pound bags.
Oh man that reminds me of something I need to put in my bacon post!
I read how people said they couldn't taste the difference in flavor of their bacon when it came to using different woods. I think I know why and it is because of a couple of specific reasons.
Ok here goes.
I cooked my bacon to IT of 145F so it is fully cooked and can be consumed as is or fried up in a skillet. Many people do not do this or they simply cold smoke thereby requiring the bacon to be cooked.
Also I like my bacon soft and less cooked. Most people I know like their bacon crunchy. Some just crunchy, some like it as brittle as you can get it it without burning.
What I have found is the following:
- When bacon is smoked to IT 145F and eaten you can taste the wood and the differences in the wood flavor. I and others easily can.
- When bacon is cooked soft and not near crispy in the skillet you can taste the wood and the differences in wood flavor.
- When cooked crispy it is damn near impossible to taste the difference in the woods used!
So I believe the TWO specific points that affect being able to taste differences in wood used on bacon are the following:
1. The closer to the safe edible cooked temperature of the bacon you are the more of the wood flavor you get
2. Crispy bacon obliterates the differences in wood flavor
Let me know if this makes sense and let me know if this is something you would like to try as well. I know you probably have your own process and may not want to go to IT of 145F and/or try different woods but if you get curious and try I would love to hear about it!
