The key point of smoking bacon at home is that you don't want smoke to spread everywhere, which is actually easy to solve. Smoked bacon doesn't need that much space at home. Find an iron pot or a container without iron. Break the smoked material into small pieces, put them in, then use an iron steamer to separate the meat from the smoked material, and then cover it with a big lid.
Most people think that bacon is any material that can be smoked, and any material that can be ignited without burning an open flame can be smoked. In fact, this idea is wrong. The purpose of smoking is to make meat more fragrant. Therefore, the selected material is that the smoked smoke is very fragrant and has certain adhesion. Then the tobacco material to be selected must be very fragrant and not easy to burn.
Therefore, pine and cypress branches, orange peel (grapefruit peel) and peanut shell (walnut shell) are indispensable. Pine and cypress branches are not only fragrant, but also nonflammable and have open flames. The smoked pine and cypress smoke contains a small amount of pine and cypress oil, which has strong adhesion. So after smoking, it will leave a faint smell of pine and cypress smoke on the bacon. Moreover, orange peel is also a material that is not easy to burn, and it tastes particularly fragrant. Bacon will become more shiny after passing through orange peel. The main function of peanut shell is to help pine and cypress branches and orange peel produce smoke, and the peanut shell itself will produce a more fragrant taste. The three smoked at the same time, with complementary tastes, and smoked good bacon. So these three spices are indispensable.