how is bacon “smoked” but still raw?

Question

how is bacon “smoked” but still raw?

In: 66

Answer 1

Cold smoking is pretty common with meat and fish. That’s where you generate the smoke in a separate chamber from where the cooking is happening and the smoke is cycled into the chamber where the food is.

It’s an effective way of killing off any bacteria left on the surface of the meat after curing and makes it even more inhospitable to bacteria than just the salt/sugar from the cure alone.