How is supermarket bacon smoked?
Modern supermarket bacon is injected with flavourings and water; it never really sees any smoke, even though they call it smoked bacon.
All that white liquid that comes out of it as it cooks is the injected water.
Making your bacon is a two part process; curing and then smoking..
What temp should I smoke bacon?
Smoke the bacon. Set up your smoker according to the manufacturer’s instructions and preheat it to 175 degrees. If you’re using a charcoal smoker, the temperature will fluctuate between 160 and 180 degrees. If using an electric or gas smoker, you can set it right at 175 degrees.
Is Bacon cold smoked?
There are different ways to smoke bacon – cold smoked or hot smoked. Cold smoking bacon is a much longer process and more closely resembles the bacon you would buy in the store. The smoking temperature for cold smoked bacon is obviously on the lower side, under 100F. Popular temperatures for cold smoking is around 75F.
Can you smoke store bought bacon?
If you have the time there is no reason why you can’t Smoke your store bought sliced Bacon. Your options… 1) Lay the slices out on sheet pans and Cold Smoke it, any temp < 200°F, for 1 to 2 hours then fry it to the desired crispness.
What is cold smoking bacon?
Cold-smoking takes longer than hot smoking, because it’s performed at a low temperature. It’s essentially a drying process, in contrast to hot smoking, which cooks the meat. Curing bacon results in desirable color and flavor. Cold-smoking reduces the meat’s moisture, diminishing the risk of microorganisms and spoiling.