The world of bacon is a vast and wondrous place, full of different flavors and textures. Two of the most popular types of bacon are applewood-smoked and hickory-smoked, each with its own unique characteristics and devoted followings. But which one is better? In this article, we’ll delve into the world of bacon and explore the differences between applewood and hickory bacon.
What is Smoked Bacon?
Before we dive into the specifics of applewood and hickory bacon, let’s take a step back and talk about what smoked bacon is. Smoked bacon is a type of bacon that has been preserved through the process of smoking. Smoking involves exposing the bacon to smoke from burning wood or plant material, which helps to preserve the meat and add flavor.
Smoking can be done using a variety of different types of wood, each of which imparts its own unique flavor to the bacon. Some common types of wood used for smoking bacon include hickory, applewood, cherry, and maple. The type of wood used can greatly affect the flavor of the bacon, so it’s worth trying out different types to see which one you like best.
The Flavor Profile of Applewood Bacon
Applewood bacon is made by smoking bacon over applewood chips or chunks. Applewood is a mild, sweet wood that adds a fruity flavor to the bacon. The flavor profile of applewood bacon is often described as:
- Mild and subtle
- Sweet and slightly smoky
- Fruity, with notes of apple and cherry
Applewood bacon is a great choice for those who prefer a milder flavor. It’s also a good option for those who are looking for a bacon that won’t overpower other flavors in a dish.
How is Applewood Bacon Made?
Applewood bacon is made using a process that involves several steps:
- Curing: The pork belly is cured with a mixture of salt, sugar, and other ingredients to draw out moisture and add flavor.
- Smoking: The cured pork belly is then smoked over applewood chips or chunks to add flavor and preserve the meat.
- Slicing: The smoked bacon is then sliced into thin strips and packaged for distribution.
The Flavor Profile of Hickory Bacon
Hickory bacon is made by smoking bacon over hickory wood chips or chunks. Hickory is a strong, savory wood that adds a robust flavor to the bacon. The flavor profile of hickory bacon is often described as:
- Strong and smoky
- Savory, with notes of wood and spice
- Rich and complex, with a deep, satisfying flavor
Hickory bacon is a great choice for those who prefer a bolder flavor. It’s also a good option for those who are looking for a bacon that will add a lot of flavor to a dish.
How is Hickory Bacon Made?
Hickory bacon is made using a process that involves several steps:
- Curing: The pork belly is cured with a mixture of salt, sugar, and other ingredients to draw out moisture and add flavor.
- Smoking: The cured pork belly is then smoked over hickory wood chips or chunks to add flavor and preserve the meat.
- Slicing: The smoked bacon is then sliced into thin strips and packaged for distribution.
Head-to-Head Comparison: Applewood vs Hickory Bacon
So, how do applewood and hickory bacon compare? Here are a few key differences:
- Flavor: Applewood bacon has a mild, sweet flavor, while hickory bacon has a strong, smoky flavor.
- Smokiness: Hickory bacon is generally smokier than applewood bacon, with a more pronounced smoke flavor.
- Versatility: Applewood bacon is a good choice for dishes where you want a subtle bacon flavor, while hickory bacon is better suited to dishes where you want a bold, smoky flavor.
When to Choose Applewood Bacon
Applewood bacon is a good choice for:
- Salads: The mild flavor of applewood bacon won’t overpower the other ingredients in a salad.
- Sandwiches: Applewood bacon is a good choice for sandwiches where you want a subtle bacon flavor.
- Pasta dishes: The sweet, fruity flavor of applewood bacon pairs well with pasta dishes.
When to Choose Hickory Bacon
Hickory bacon is a good choice for:
- BBQ: The strong, smoky flavor of hickory bacon is a classic choice for BBQ.
- Grilled meats: Hickory bacon pairs well with grilled meats, such as steak and chicken.
- Soups and stews: The bold flavor of hickory bacon is a good choice for soups and stews.
The Verdict: Which is Better, Applewood or Hickory Bacon?
Ultimately, the choice between applewood and hickory bacon comes down to personal preference. If you prefer a mild, sweet flavor, applewood bacon may be the better choice. If you prefer a strong, smoky flavor, hickory bacon may be the better choice.
| Bacon Type | Flavor Profile | Smokiness | Versatility |
|---|---|---|---|
| Applewood | Mild, sweet, fruity | Mild | Good for salads, sandwiches, pasta dishes |
| Hickory | Strong, smoky, savory | Strong | Good for BBQ, grilled meats, soups and stews |
Conclusion
The debate between applewood and hickory bacon is a contentious one, with each side having its own devoted followers. Ultimately, the choice between the two comes down to personal preference. If you prefer a mild, sweet flavor, applewood bacon may be the better choice. If you prefer a strong, smoky flavor, hickory bacon may be the better choice.
What is the main difference between Applewood and Hickory smoked bacon?
The main difference between Applewood and Hickory smoked bacon lies in the type of wood used for smoking. Applewood smoked bacon is made by smoking the bacon over Applewood chips or chunks, which impart a mild, fruity flavor to the bacon. On the other hand, Hickory smoked bacon is made by smoking the bacon over Hickory wood, which gives it a stronger, more robust flavor.
The choice between Applewood and Hickory smoked bacon ultimately comes down to personal preference. If you prefer a milder flavor, Applewood smoked bacon may be the better choice. However, if you prefer a stronger, more robust flavor, Hickory smoked bacon is the way to go.
Which type of smoked bacon is more popular?
Hickory smoked bacon is generally more popular than Applewood smoked bacon. This is because Hickory has been the traditional wood used for smoking bacon in the United States for many years. As a result, many people are accustomed to the strong, robust flavor of Hickory smoked bacon.
However, Applewood smoked bacon is gaining popularity in recent years, particularly among those who prefer a milder flavor. Some people find that the fruity flavor of Applewood smoked bacon is a nice change of pace from the traditional Hickory flavor.
Is Applewood smoked bacon healthier than Hickory smoked bacon?
There is no significant difference in the nutritional content of Applewood smoked bacon and Hickory smoked bacon. Both types of bacon are high in fat, sodium, and nitrates, which can be detrimental to your health if consumed in excess.
However, some people argue that Applewood smoked bacon is a healthier option because it is often made with fewer additives and preservatives than Hickory smoked bacon. Additionally, the antioxidants present in Applewood may help to offset some of the negative health effects of consuming bacon.
Can I use Applewood smoked bacon in place of Hickory smoked bacon in recipes?
Yes, you can use Applewood smoked bacon in place of Hickory smoked bacon in most recipes. However, keep in mind that the flavor will be slightly different. Applewood smoked bacon has a milder, more delicate flavor than Hickory smoked bacon, so you may need to adjust the amount used and the other ingredients in the recipe to get the desired flavor.
In general, it’s best to use Applewood smoked bacon in recipes where you want a subtle, nuanced flavor. If you’re looking for a bold, smoky flavor, Hickory smoked bacon may be a better choice.
How do I store Applewood smoked bacon to keep it fresh?
To keep Applewood smoked bacon fresh, it’s best to store it in the refrigerator at a temperature of 40°F (4°C) or below. You can store it in its original packaging or wrap it tightly in plastic wrap or aluminum foil.
It’s also important to keep Applewood smoked bacon away from strong-smelling foods, as it can absorb odors easily. If you don’t plan to use the bacon within a few days, you can also freeze it to keep it fresh for longer.
Can I make my own Applewood smoked bacon at home?
Yes, you can make your own Applewood smoked bacon at home. To do this, you’ll need to cure the bacon with a mixture of salt, sugar, and nitrates, then smoke it over Applewood chips or chunks. You can use a smoker or a charcoal grill with a lid to smoke the bacon.
Making your own Applewood smoked bacon at home can be a fun and rewarding process. However, it does require some time and effort, as well as some specialized equipment. If you’re new to curing and smoking meats, it’s a good idea to start with a simple recipe and work your way up to more complex projects.
Is Applewood smoked bacon more expensive than Hickory smoked bacon?
In general, Applewood smoked bacon is more expensive than Hickory smoked bacon. This is because Applewood is a more expensive type of wood to use for smoking, and the process of smoking bacon over Applewood can be more time-consuming and labor-intensive.
However, the price difference between Applewood smoked bacon and Hickory smoked bacon can vary depending on the brand and the quality of the bacon. Some premium brands of Hickory smoked bacon may be more expensive than Applewood smoked bacon from a budget-friendly brand.