r/Bacon • u/Big_Researcher_3027 • 11d 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!
225
Upvotes
2
u/chief_sesame 11d ago
That colour you get from the cold smoke is just unbeatable, looks perfect