I got 2 slabs of bacon curing in the fridge. They will be ready for smoking in a couple of days.
I'll cold smoke them as that's the way I like it.
I'll be using a proQ cold smoke generator and I just check my supply.
I got apple wood, beech, alder and oak.
I would prefer to smoke the 2 slabs at the same time. 1 is in a szechuan cure (szechan pepper corns, rice wine, garlic, cinnamon, cloves, star anise and obviously salt, some sugar and cure #1),
The other is in a cure with juniper, garlic, black pepper and bay (besides cure #1, salt, and sugar)
What would be the best choice of wood? Or, what would you use?