First of all, use these flammable and fragrant materials to smoke bacon. Then the flame should not be too big when smoking. Only by burning slowly can the flavor of the material be smoked into the meat. This smoked bacon tastes mellow, fat but not greasy, and its color is shiny. Remember to put 10 days before eating.
The best bacon I have ever eaten is not from cigarettes, but from the kitchen. The kitchen burns wood, cooks rice and cooks pig food every day, all year round. Bacon can't be smoked in the kitchen, but it also smells like firewood. Bacon is very dry, yellow in color and especially fragrant.
If I have to say, "What's the best ingredient for bacon?" In fact, I want to talk about 100 branches, because it is unrealistic to smoke in a single substance in rural areas. Rural bacon is generally smoked all year round, which is very rare. For smoked bacon, there are not only cypress branches and pine branches, but also chaff, peanut shells and walnut shells. Generally, use sawdust to avoid open flames and smoke as much as possible.