Just woundering what the longest time you have smoked your bacon ? Was there a difference in your longer smoke time verses your normal smoke time say 10 to 12 Hours ? What was your type of wood ? I just did a 38 Hour smoke of some pork bellies, Did the tried and true pop's brine method for 13 days. Cold smoked with just apple pellets in the (AMNPTS) The bacon is vary good, nice sweet flavor but not to sweet . Fried some up for a taste test at 24 hours and 38 hours. Can't say there was a lot of change . You don't get the rich color with apple like you do with hickory. How about a blend apple/pecan apple/hickory ? Going to let set for a few days before slicing to see if that make any change,
MBD
MBD