Bacon is a meat that is made from pork belly and brine (salt and sugar mixture), and it is consumed by many people all throughout the world. According to USDA, meat is smoked for the purpose of improving the flavor, appearance and quality.
Preparation
Smoked bacon is created by cleaning pork bellies with fresh water and then thoroughly drying them. Pork bellies must be dried thoroughly in order for pellicle to form on the outside of the meat. Pellicle is a protein within bacon that is important to the smoking process since it allows the smoke to better absorb into the meat. Bacon that hasn't been thoroughly dried will not smoke properly and will lack in taste and color.
Smoking Sources
Wood sources for smoking bacon are important for adding flavor, and they should only include hardwood sawdust or chips. Resinous evergreen woods are not recommended since they will create an undesirable flavor. Apple and cherry woods give bacon a light sweet and fruity taste and maple wood usually gives bacon a sweet smoky taste. Hickory and oak provide a strong and robust flavor for bacon.
Use
Smoked bacon is typically used for a variety of foods, including eggs, toast and hamburgers. Smoked bacon is also served with pancakes, sandwiches, salads, pizzas, and is used as a topping for hotdogs and in dishes such as quiche.
Tags: Smoked bacon