If you like your bacon pokey and smokey - this is the pig for the gig.
This recipe uses hickory smoke rather than oak (hickory imparts a stronger flavour) and some smoked sweet paprika, giving it a little edge. Easy to slice and freeze for later use, and unbelievably good in bacon sandwiches. Slice thickly for maximum decadence.
The recipe does require a smoker, but i’ll shortly publish recipes that don’t!Read More