Longer Smoking Time

• Double-smoked bacon stays in the wood smoker for 24 hours, compared to the six hours or less that commercially-produced American bacon spends in the smoker. The long smoking time gives double-smoked bacon a complex and deep smoky flavor.
  
  

Lack of Brine Injection

• Commercially-produced American bacon is generally injected with a brine solution to quickly cure it, while double-smoked bacon is cured more slowly in a mixture of dry spices and its own juices. The lack of extra moisture gives double-smoked bacon a thicker, meatier texture.
  
  

Thicker Cut

• Double-smoked bacon is generally cut more thickly than typical American bacon.