I make a fair bit of bacon and often try out different recipes from here for a change. One thing that I have found strange though are the number of people on here who talk about hot smoking their bacon - as opposed to the more traditional cold smoking. I have talked to a few people here on the forum and also friends in the meat business, and none seem to think that it is common to produce bacon by hot smoking.
I know that in the USA it is common to hot smoke things like Pancetta, whereas here in Europe it is served raw (like Parma Ham), so I was interested in how many of you routinely hot smoke your bacon and how many, like me, only cold smoke theirs?
Wade
I know that in the USA it is common to hot smoke things like Pancetta, whereas here in Europe it is served raw (like Parma Ham), so I was interested in how many of you routinely hot smoke your bacon and how many, like me, only cold smoke theirs?
Wade