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 ...

Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes, or until golden-brown and just crisp. Drain on kitchen paper, then roughly chop and set aside. Whisk together the eggs and ...

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 ...

He's mastered the secrets of smoked meats and when it comes to bacon this grill master has some solid advice. "Two really good tips for smoking slab bacon are using hanging hooks for curing meat ...