What is Applewood bacon?

What is Applewood bacon?

          It's not really different at all - all bacon is smoked, that is what makes it bacon. For years bacon was smoked by burning the wood of whatever wood was available, without much emphasis on flavor.

Apparently, burning Applewood (wood from various apple trees) produces a better-tasting bacon. How much better - it's hard to say, since a lot of flavor from bacon has to do with where it comes from on the pig and the curing process.

It seems that "Applewood-smoked" or "Applewood bacon" have been made into buzzwords for marketing purposes rather than any real indication of quality. Sort of like "angus beef."

 

Just a different kind of wood. Most bacon just says hardwood smoked, which is a generic term and you really don't know what type or types of wood were used. They also use a method called "cold smoking" that is just and introduction of smoke without the heat associated with smoking, otherwise, the bacon you buy would by completely cooked.

On a separate note, I have used Apple wood many times in my recipes for smoked baby back and pork spare ribs and it is yummy!!!

Source(s):

Professional Chef and commercial meat smoker

 

It's bacon cured with applewood smoke. It has a slightly sweeter flavor component than hickory smoked bacon. It's okay, I just think it's a little overrated because there is not a big difference between it and regular bacon (except the price!)

 

It is bacon that is smoked using the smoke from applewood.

 

What is curing?  Here is a wiki link on the subject: http://en.wikipedia.org/wiki/Curing_(food_preservation)