This smoked bacon recipe will revolutionize your breakfast and elevate any dish it graces! If you’re searching for exceptionally smoky, wonderfully crispy bacon bursting with flavor, especially for your Traeger or any pellet smoker, look no further. This recipe is destined to be a sensational hit at your next family meal or weekend gathering.
Many believe that pre-packaged bacon, even those labeled “smoked,” offer the pinnacle of flavor. However, once you experience the deep, authentic smoky taste of bacon prepared in your own smoker, you’ll discover a world of difference. The rich, complex flavors achieved at home are truly out of this world delicious, making this one of our absolute favorite easy smoker recipes. Prepare to be amazed by the superior quality and taste!
We’re confident that after trying this method, you’ll rarely, if ever, cook bacon any other way. We’re serious! Even for us, who always sought out high-quality uncured bacon, nothing compared to the strips we smoked on our grill grate. The sheer delight was evident when our kids eagerly asked for seconds and even thirds. The aroma alone will draw everyone to the kitchen, promising a culinary experience they won’t soon forget.
You have a couple of fantastic options to begin this journey. You can start with a fresh slab of pork belly, which you’d slice yourself, or opt for a high-quality package of pre-sliced bacon from your local butcher. The goal is to infuse it with that incredible smoky essence. If your chosen bacon is plain or uncured, a touch of pink curing salt can be used for a more traditional cure, though for simply adding smoke flavor to existing bacon, it’s not strictly necessary. Our packaged bacon, simply smoked, turned out more amazing than we could have imagined. Serve this to your loved ones, and they’ll undoubtedly hail you as a culinary hero!
To ensure your meats are absolutely perfect every time, we highly recommend referring to our printable meat smoking chart. It’s an invaluable guide that will help you achieve fork-tender results with consistent success, making every smoking session a triumph.
Essential Equipment for Smoked Bacon Success
Embarking on the journey of smoking your own bacon requires the right tools, and thankfully, it’s simpler than you might think. Having reliable equipment ensures consistent results and a truly enjoyable cooking experience.
- Recently, we upgraded to this Traeger pellet smoker and grill, and we absolutely adore it. Its versatility allows for both smoking and grilling, making it a fantastic investment for any outdoor cooking enthusiast.
- Before that, we started with an electric Charbroil smoker, which proved to be an excellent entry-level option. It worked very well for getting acquainted with the smoking process and consistently delivered delicious results.
- When it comes to wood pellets, we’re partial to applewood pellets. We always keep them on hand as they impart a wonderfully mild, sweet, and fruity smoke flavor that complements almost everything we cook, especially pork. Other great options include hickory for a bolder flavor, or cherry for a slightly sweeter, redder hue.
Selecting the Best Bacon for Smoking
The foundation of truly exceptional smoked bacon lies in the quality of your ingredients. Let’s delve into what type of bacon you should prioritize. I’m quite particular when it comes to meat, believing that superior starting material leads to a superior finished product. Typically, at the beginning of each year, we make it a point to purchase half a cow and sometimes half a pig from a local farmer. This allows us to ensure the meat is grass-fed, organic, and raised in the most humane way possible, contributing to both ethical consumption and outstanding flavor.
If you don’t have access to local farm-sourced meat, that’s perfectly fine! High-quality varieties are increasingly available at most grocery stores. What you should primarily look for is uncured bacon. While traditional cured bacon is also an option, uncured varieties often allow the natural pork flavor and the added smoke to shine through more distinctly. Opting for organic is always a plus, and without a doubt, a thick cut is the ultimate choice. Thick-cut bacon holds up better to the smoking process, rendering beautifully without becoming overly crispy too quickly, allowing for maximum smoke penetration. While Turkey Bacon can be a lighter alternative, it simply won’t achieve the same rich flavor or crispy texture as pork bacon, period.
Smoking Pre-Sliced Bacon (Not From Scratch Pork Belly)
Note: For this specific recipe, we are focusing on elevating already-prepared bacon slices with a rich smoke flavor, rather than making bacon from scratch starting with a raw pork belly. While making bacon from a whole pork belly is a rewarding process involving curing and then smoking, our goal here is to achieve that incredible smoked flavor and perfect crispiness with less initial effort.
If you are interested in starting from a raw pork belly, the process involves curing the belly for several days to a week before smoking. However, if you wanted to smoke a pork belly that’s already been cured (or partially cooked for tenderness), I would recommend first preparing the pork belly to a tender stage. You could pressure cook pork belly or cook pork belly in an air fryer. After cooking, cool it overnight in the refrigerator. The next day, you can easily slice the chilled pork belly to your desired thickness and then proceed with the smoking directions below to achieve a delicious, smoky finish.
Elevate Your Bacon: A Guide to Candied Smoked Bacon
For those who crave a delightful balance of sweet and savory, transforming your smoked bacon into candied bacon is an absolute game-changer. This sticky, irresistible treat is incredibly versatile and can be made with just a few simple additions.
To create the perfect candied coating, you could gently roll each strip of bacon in a mixture of rich brown sugar, a generous pinch of Kosher salt to balance the sweetness, and even a hint of black pepper for an unexpected kick. The pepper adds a subtle warmth that truly enhances the overall flavor profile. Don’t be afraid to think outside the box with your seasonings; a dash of cayenne for a spicy-sweet kick, or a sprinkle of maple syrup before applying the sugar can further deepen the flavor. For this particular recipe, we chose to savor the natural, robust flavors of the smoked bacon as is, and it was absolutely perfect. However, if you’re feeling adventurous, the candied route offers a truly unforgettable experience.
Expert Tips for Unforgettable Smoked Bacon
Achieving truly exceptional smoked bacon involves a few key insights that can make all the difference. From sourcing the best ingredients to mastering the smoking process and smart storage, these tips will guide you to culinary perfection.
Sourcing the Finest Bacon
If you’re looking for the best already-sliced bacon varieties, we highly recommend bypassing the standard refrigerated section next to the cheese. Instead, head directly to the butcher counter at your grocery store. Better yet, if you’re fortunate enough to have a dedicated butcher shop in your area, GO THERE! The difference in quality, flavor, and freshness is truly enormous and well worth the extra effort or drive. Butcher-cut bacon often comes from higher quality pork and is typically sliced thicker, which is ideal for smoking.
Smart Storage and Preparation
Once you acquire a large package of high-quality bacon, it’s wise to prepare it for future use. Separate it into smaller, manageable portions – perhaps a week’s worth for your family. Wrap each portion tightly with plastic wrap, then place them into freezer bags. This allows you to easily pull out just enough bacon for a weekend breakfast or to incorporate into a recipe without thawing the entire batch. This is a practice we swear by. In fact, when we moved to Idaho, we bought half a pig, and our butcher expertly packaged it into convenient week-long portions for us. It’s a simple step that saves time and reduces waste.
Mastering Your Smoker’s Temperature
When you begin any smoking process, always, always preheat your smoker to the initial target temperature of 150 degrees Fahrenheit before adding any food. This crucial step ensures that your bacon cooks at a consistent rate from start to finish, preventing uneven cooking and guaranteeing optimal smoke absorption. After the initial smoking phase, you’ll increase the temperature to achieve that coveted crispiness. For cooking, you’ll need a reliable surface. A cast iron grill grate or a griddle pan (like the one seen below, which is also fantastic for cooking bacon in the oven) or a sturdy cast iron skillet will work perfectly. We particularly favor a large, rectangular cast iron griddle because it offers ample space for multiple slices and has a flat reverse side, which is incredibly useful for making pancakes!
How to Smoke Bacon on a Pellet Grill
This smoked bacon recipe is utterly amazing! If you’re seeking smoky, crispy bacon packed with flavor for breakfast, or even to wrap around a meatloaf, this Traeger pellet smoker method delivers every time.
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Equipment
- 1 smoker (pellet grill recommended)
- 1 grill grate or cast iron griddle/pan
Ingredients
- 4-10 slices bacon (from a butcher is highly recommended over pre-packaged)
- 1 pinch pepper (optional, add at the beginning if desired)
Instructions
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Add your preferred pellets or wood chips into your smoker. For this recipe, we used a pellet grill and smoker with delicious apple pellets for a subtly sweet smoke flavor.
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Begin by preheating your smoker to 150 degrees Fahrenheit. This initial low temperature is crucial for infusing the bacon with a deep, robust smoke flavor without cooking it too quickly. Once the smoker reaches 150°F, increase the temperature to 350 degrees Fahrenheit. Carefully arrange the bacon slices on your cast iron grill plate, cast iron pan, or directly on the smoker grate. (Note: placing bacon directly on the grate can lead to a very messy cleanup due to dripping fat, so a pan is often preferred for easier maintenance.) Ensure that the bacon slices do not overlap, allowing each piece to crisp evenly and absorb maximum smoke.
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Close your smoker lid and allow the bacon to cook for approximately 30 minutes. At this point, check the bacon for your desired level of crispiness. If you prefer it more well-done and crispy, add additional cooking time, checking every 5-10 minutes. The goal is a beautiful golden-brown color and a satisfying crunch. Once it reaches perfection, carefully remove the bacon from the pan and enjoy immediately while warm and crispy.
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Keep in mind that cooking time will vary significantly depending on several factors: the thickness of your bacon slices (thicker slices will take longer), the specific model and efficiency of your smoker, and whether you’ve applied a brown sugar coating (candied bacon tends to cook a little differently and may require careful monitoring to prevent burning).
Nutrition
Serving: 2oz, Calories: 61kcal, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 9mg, Sodium: 97mg, Potassium: 29mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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Creative Ways to Enjoy Your Smoked Bacon
Once you’ve mastered the art of smoking bacon, a world of culinary possibilities opens up. This isn’t just for a traditional breakfast plate – its rich, smoky flavor and crispy texture make it an incredible ingredient for countless dishes. You can roll up slices of this magnificent bacon with cheese into our famous smoked meatloaf recipe, adding layers of savory deliciousness and moisture. Another incredibly amazing creation is our smoked bacon-wrapped pork chops, where the bacon crisps up around the tender pork, infusing it with an irresistible smoky crust.
If you’re new to using a smoker, whether it’s an electric version or a top-of-the-line Traeger with pellets, you are truly in for a real treat. The principles of temperature and timing remain largely similar across different smoker types, making it easy to adapt and achieve fantastic results. Beyond these recipes, consider crumbling smoked bacon over salads, incorporating it into gourmet sandwiches, adding it to pasta dishes for an extra burst of flavor, or even topping baked potatoes or mac and cheese. The possibilities are endless, and each application will showcase the superior taste of homemade smoked bacon.
Storing and Reheating Smoked Bacon Leftovers for Peak Freshness
Sometimes, despite its irresistible nature, you might find yourself with leftover cooked smoked bacon. The good news is that it saves remarkably well, allowing you to enjoy that smoky goodness another day. The key to maintaining its quality lies in proper storage and reheating. First, ensure your cooked bacon cools completely. It’s best to do this by letting the slices rest on a layer of paper towels, which helps absorb any excess grease and prevents sogginess. Once fully cooled, transfer the bacon into an airtight freezer bag. For best results, try to press out as much air as possible from the bag before sealing it. This minimizes freezer burn and keeps the bacon fresh.
When you’re ready to enjoy your leftovers, reheating them properly is crucial for bringing back that coveted crispness. While a microwave will warm it, it often results in chewy bacon. For the best possible texture, we highly recommend reheating bacon in the air fryer. Place the cold bacon in a single layer in the air fryer basket and cook at around 350-375°F (175-190°C) for just 3-5 minutes, or until it’s perfectly crispy again. The air fryer works wonders, circulating hot air to re-crisp the bacon to near-fresh perfection, making it by far the best way ever to enjoy your smoked bacon leftovers.
