Cold vs. Hot Smoke Bacon
Howdy Y'all. Ive been around here for awhile..but never really posted much...or ever.
Here's the deal. I have 5 lb's of pork belly curing, im on day 6 and thus im faced with an issue. Which do you prefer..hot or cold smoked belly.
I have a brand New Stoker and Amaze n Smoker with Apple pellets..so im torn on which to use this week. I also have a cyberq wifi..so the stoker isn't anything to "new." Im wanting to use one of my gizmos..but not sure which would be better for the meat(cold vs. hot)
Any advice and personal experience is well received.
About me. Three Big Green Eggs(2 lg, and 1 mini)