Cold-smoked Bacon

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
The procedure in Part One for making salt pork can be extended for cold-smoked bacon. After the cure, wash the belly slab, dry it, hang it in a smokehouse, and cold-smoke it for at least a full day, or up to a week. Some people like honey and pepper on their bacon. I think it’s best to add these ingredients after the smoking is completed.