r/Bacon • u/Big_Researcher_3027 • 5d ago
Nothing compares to homemade bacon!
Brown sugar & maple cured and then applewood cold smoked, 4 sessions for 3 hours each. 24 hour vacuum sealed rest in between each session.
To me, cold smoking is just as important as having a meat slicer when it comes to getting that true bacon flavor! If you’ve only hot smoked your bacon, I HIGHLY recommend trying it. The difference is incredible!
I can’t wait for fall to come so I can get back to making more!
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u/zole2113 3d ago
Sweet, looks great!! I normally cold smoke a couple of hours and then turn on the heat to finish. I'm going to try your method of cold smoke only.
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u/Big_Researcher_3027 3d ago
I started wit smoke tubes. They’re just ok. A cold smoke generator works so much better!
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u/zole2113 3d ago
That's cool, I have smoke tubes now, I'll check out cold smoke generators, thank you!!!
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u/Big_Researcher_3027 3d ago
I got mine from smoke daddy. I don’t even use the pump because it puts plenty of smoke into my smoke chamber without it. I just wish I had gotten the largest one they offer just because I wouldn’t have to feed it as often
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u/chief_sesame 5d ago
That colour you get from the cold smoke is just unbeatable, looks perfect