American bacon is typically cold smoked, meaning it is smoked at very low temperatures, in the range of 68-86 degrees Fahrenheit. Cold smoking infuses the bacon with a smoky flavor but doesn't ...

Mix in the egg yolk and add 2-3 tablespoons of cold water to bring the dough together ... heat a tablespoon of olive oil in a large frying pan. Add the bacon lardons and fry gently for 5-6 ...

To cook a smoked bacon hock, as you don’t know how salty or smoky it is, I suggested soaking overnight in cold water. Cover and place in the fridge. The next day, place in a saucepan of water ...