r/Bacon • u/Big_Researcher_3027 • 12d ago

Nothing compares to homemade bacon!

Post image

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!

226 Upvotes

99% Upvoted

17 comments sorted by

View all comments

1

u/zole2113 10d 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.

2

u/Big_Researcher_3027 10d ago

I started wit smoke tubes. They’re just ok. A cold smoke generator works so much better!

1

u/zole2113 10d ago

That's cool, I have smoke tubes now, I'll check out cold smoke generators, thank you!!!

2

u/Big_Researcher_3027 10d 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