Bacon is pretty great on its own, but if you want to take it to the next level, you’ve got to try smoking it. The smoke adds a deep, rich flavor that you just can’t get with pan-frying or baking.
This guide will walk you through exactly how to smoke bacon in a smoker, including pellet smokers.
Smoking bacon doesn’t just improve the flavor, it also gives it a crispy texture and renders out the fat beautifully. Get ready for some seriously good bacon!
Understanding Bacon and Smoke
Before we get started, let’s talk bacon and smoke. These are the two essential ingredients for this culinary adventure.
What is Bacon?
Bacon usually comes from pork belly, and it’s cured using salt and sodium nitrite. Curing is what gives bacon its distinctive flavor and helps preserve it.
You can find bacon in different cuts, from thick-cut to regular. The thickness of the bacon will affect how long it takes to cook, so keep that in mind.
The Science of Smoke and Flavor
Smoke adds flavor to food because it contains compounds that stick to the food’s surface. That’s why it’s important to use food-grade wood pellets or chips in your smoker. Different types of wood can impart different flavors. For example, hickory gives a strong, smoky flavor, while applewood is milder and sweeter.
What you’ll need
You can smoke bacon on almost any type of smoker. Some people prefer pellet smokers, because they’re easy to use and control. Electric smokers are similar, and charcoal smokers give you a more authentic flavor. The downside is that they also require more effort.
Besides a smoker, you’ll need:
- A BBQ meat thermometer for accuracy
- A baking sheet and wire rack for even cooking and easy cleanup
- Aluminum foil to line the baking sheet
- Tongs
Choosing the right wood pellets
The type of wood you use in your smoker will have a big impact on the flavor of your bacon. Here’s a rundown of the various flavors you can achieve with different woods:
Flavor profiles of different wood pellets
- Fruit woods (apple, cherry): These woods offer a mild, sweet flavor that’s ideal if you like a subtle smoky taste.
- Hardwoods (hickory, mesquite): If you’re looking for a stronger, more intense smoky flavor, these hardwoods are the way to go.
- Other options: You can also experiment with maple, pecan, or alder.
Recommendations for bacon
Traeger, a maker of grills, smokers, and wood pellets, recommends hickory or applewood pellets for smoking bacon.
Cherry or apple wood can lend a milder flavor, while hickory or mesquite will give your bacon a stronger, smokier taste.
Preparing the bacon for smoking
You’ll want to give some thought to the type of bacon you’re using and prep it properly so that it’s ready to soak up all that smoky goodness.
Selecting the right bacon
Start with high-quality bacon that has good marbling (streaks of fat running through it). Thick-cut bacon will give you a meatier texture, but whatever you choose, don’t skimp on quality.
Pre-smoking preparations
Take the bacon out of the refrigerator just before you put it in the smoker. Cold bacon renders fat better and absorbs smoke more effectively.
Before you smoke the bacon, you may want to add some seasonings. Black pepper, brown sugar, or maple syrup are great options. Just don’t use a rub that’s overly salty, because bacon is already pretty salty as it is!
The Smoking Process: Step-by-Step
Here’s how to get that smoky bacon flavor you crave:
Setting Up the Smoker
- Preheat your smoker to somewhere in the 300°F (149°C) to 350°F (177°C) range.
- Line a baking sheet with aluminum foil. This makes cleanup a breeze.
- Put a wire rack on top of the foil-lined baking sheet.
Smoking the Bacon
- Lay your bacon strips on the wire rack, being careful not to overlap them. You want each strip to cook evenly.
- Put the baking sheet with the bacon into the smoker.
- Smoke the bacon for about 20 to 45 minutes. The exact time will depend on how thick the bacon is and how crispy you want it.
- If you want to be super precise, use a meat thermometer to check the internal temperature of the bacon.
Monitoring and Adjustments
As the bacon cooks, keep a close eye on it to make sure it’s not burning. If you notice some strips are cooking faster than others, rotate the baking sheet to even things out.
According to the USDA, bacon is safe to eat when it reaches an internal temperature of 145°F.
Crisp and smoke: Nailing perfection
Smoking bacon isn’t difficult, but a few things can help you get it just right.
- Temperature control: You want a consistent temperature for the whole cook. This helps the bacon render its fat evenly and prevents burning.
- Smoke management: Keep a steady stream of smoke flowing through the smoker.
- Judging doneness: Cook the bacon until it’s crispy but not burnt. Use your eyes and a meat thermometer. The bacon is done when it looks good and reaches an internal temperature of 150°F.
Serving and Storing Smoked Bacon
Once your bacon is done, take it out of the smoker and put it on some paper towels. This gets rid of extra grease.
There are tons of ways to enjoy smoked bacon! Eat it with eggs for breakfast, put it on a sandwich, or sprinkle it on a salad. You can also use it in recipes like mac and cheese, onion rings, or even meatloaf.
If you have extra bacon, keep it in a sealed container in the fridge for up to a week.
Wrapping Up
So, to recap: keep the heat low, choose your wood wisely, and keep an eye on the internal temperature. Now it’s your turn to play with flavorings and techniques. Get ready for some seriously delicious bacon. Once you smoke it, you’ll never go back!