I have read a lot of different threads here about smoking bacon.
I am interested to know why some prefer cold smoking over hot smoking or vice versa. I understand hot smoking for the most part, I've been smoking meats for years and this is bascially the same as how I smoke most meats. This will take around 3-5 hours depending.
But, cold smoking on the other hand (which I am going to try) brings up another set of questions. I understand and have recipes for the curing process, so I am mostly concerned with the cold smoking process and the end results. Here are a couple of questions:
I am interested to know why some prefer cold smoking over hot smoking or vice versa. I understand hot smoking for the most part, I've been smoking meats for years and this is bascially the same as how I smoke most meats. This will take around 3-5 hours depending.
But, cold smoking on the other hand (which I am going to try) brings up another set of questions. I understand and have recipes for the curing process, so I am mostly concerned with the cold smoking process and the end results. Here are a couple of questions:
- Is there a taste difference when cold smoking compared to hot smoking?
- After cold smoking, what could happen if I didn't bring the internal temp to ~150 degrees; meaning, I colded smoked it at 90 degrees ambient and did nothing else to it. (can I still store the bacon and eat it later?)
- How long can I keep the bacon (refigerated or frozen)
- Any do's and don'ts suggestions and comments regarding cold smoking are all appreciated.