Why is it always applewood smoked bacon in everything? Where's

pls respond

>>8539438
Just smoke the pork belly yourself my man, just brine, inject, smoke a bit you know.

>>8539438
It's more marketable because consumers perceive that it will make their food smell like apples. Obviously apples are delicious, so apple wood can only impart that deliciousness to other food, right?

>>8539438
I'm not an expert, but my dad smokes almost everything he puts on the grill. To my nose and tongue, apple wood has kind of a neutral, more subdued flavor, whereas hickory and mesquite are stronger and change the flavor of the food more. I assume there is a commercial reason they use apple instead of cherry or plum trees, which I assume wouldn't give too different of a taste to the food. For example, maybe there's just more apple orchards in the country so the price is right to make it viable.

>>8539438
In the first place, mass marketed bacon that comes in packages like that is not "smoked." The belly is injected with a combination of chemicals that fool your tastebuds into believing they have tasted applewood smoke. It's probably not worth the extra R&D money to produce other flavors.

File: index.jpg (10KB, 291x173px) Image search: [Google]

10KB, 291x173px

>>8539438
Apple wood is cheap and abundant.
>>8539734 is a moron.

>>8539734
yes, it is smoked. as are mass-produced hot dogs.

>>8539734
>*Reads Fast Food Nation once*

My local grocery store has cherry wood smoked bacon.

>>8539438
>"An apple a day keeps the doctor away!!!!111"
>Average American buying bacon probably eats less than 1 fruit per day
>Sees applewood smoked, makes subconscious positive association that this bacon isn't unhealthy
>More likely to buy it