So I am very new to smoking and have tried bacon a few times now. I noticed it
never gets as crispy and a lot more chewier. Is this normal or am I doing something wrong?
Besides the obvious, what is the difference from using a dry cure to a wet? Lastly, and again
what is the difference in meat flavor or texture between cold smoking and heating to 150ish?
Sorry for so many questions but that is what you get for having such a great web site.
never gets as crispy and a lot more chewier. Is this normal or am I doing something wrong?
Besides the obvious, what is the difference from using a dry cure to a wet? Lastly, and again
what is the difference in meat flavor or texture between cold smoking and heating to 150ish?
Sorry for so many questions but that is what you get for having such a great web site.
Comment