how is bacon “smoked” but still raw?

Question

how is bacon “smoked” but still raw?

In: 66

Answer 1

Bacon is smoked at a lower temperature than you would typically smoke meat to fully cook it. For example when I smoke a pork belly, I typically try and keep the temperature around 150°F and only smoke it for 3-4 hours. When I smoke a brisket, I smoke closer to 205°F and can easily keep it going 6-10 hours before I pull it.