What are some problems that may occur during the process of making bacon?

Incorrect Curing Time: If the bacon is not cured for the proper amount of time, it may not be safe to eat or may have an undesirable texture or flavor.

Improper Smoking: If the bacon is smoked at too high a temperature or for too long, it may become overly dry or even burnt. Conversely, if it is smoked at too low a temperature or for too short a time, it may not develop the desired smoky flavor and aroma.

Incorrect Drying: If the bacon is not dried properly after smoking, it may become soft and moist, making it difficult to slice and cook.

Spoilage: If the bacon is not stored properly after being cured and smoked, it may spoil and become unsafe to eat.

Incorrect Slicing: If the bacon is sliced too thick or too thin, it may not cook evenly or may have an undesirable texture.

Unsafe Food Handling Practices: If the bacon is not handled properly during the curing, smoking, and drying processes, it may become contaminated with harmful bacteria or other microorganisms.

Incorrect Salt Content: If the bacon is not cured with the proper amount of salt, it may not have the desired flavor and texture or may become too salty.