The main difference between smoked meat and bacon is their production methods, storage methods, taste and nutritional value. The following is the relevant introduction:

1, production methods. Smoked meat is fresh meat cured and then made by smoking, usually after several times of smoking, time up to several hours; bacon is fresh meat dried and then cured, usually need to be cured for a few days to a few weeks, and then smoked.

2, storage. Smoked meat is usually stored in the refrigerator because it does not require a particularly dry environment; bacon needs to be stored in a dry and ventilated place to avoid moisture that could lead to spoilage.

3, taste. Bacon because after a number of smoked, it is more savory taste, soft meat, and easier to cook; bacon because of the need to dry, so the texture is more tough, more suitable for slicing and eating.

4, nutritional value. Smoked meat and bacon have high nutritional value, but bacon is rich in protein and fatty acids, while bacon is rich in potassium, calcium and sodium.