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Once you taste how good homemade bacon is you won't want to buy store-bought again.
My wife likes hers crunchy (ruined), and the hot smoked doesn't lend itself to that very well. So I am thinking about trying cold smoke -- need to read up a bit...
I could be wrong, but I don't know that hot or cold-smoking makes any difference. We hot-smoke all of our bacon and have no trouble getting it to crisp up.
The sugar content will play more of a role in that though. What brine recipe did you use?
Our Cider Mill bacon, for example, has a higher sugar content, so we have to cook it at a lower temp if we want it to crisp up without burning.
My first attempt at makin' bacon.
Started with a 10lb belly, and 1 week later, this:
Not shown is a big pile of cutoffs and slices that didn't make the grade but should make for some good bean seasonings, etc..
Froze some, gave even more away.
I will definitely be doing this again...