Smoked Bacon
How to Smoke Bacon – If you thought there was nothing in this world better than bacon, then you haven’t tried smoked bacon. It’s crispy, smoky, and seasoned to perfection. Definitely drool-worthy! 🤤
Is any food more universally loved than bacon? I didn’t think so. And while bacon in all forms is amazing, smoked bacon will knock your socks off. Everyone who tries it tells me it’s the best bacon they’ve ever eaten.
Did I mention it’s insanely easy? We’re talking out-of-this-world bacon fresh off the smoker in under an hour. It’s perfect for ramping up a weeknight meal or a weekend breakfast with the fam.
Should You Season Smoked Bacon?
It’s a personal preference, but I love adding a few seasonings that complement the smokiness. A little sugar, a little heat, and you’ve got the most delicious bacon ever made! And making your own bacon lets you customize your seasonings or skip them altogether.
Recipe Ingredients
- Bacon – Thick-cut bacon is best as it allows more time on the smoker for maximum smokiness.
- Optional Seasonings – For a real flavor explosion, add brown sugar, Creole seasoning, and cracked black pepper. 🤯
How to Make Smoked Bacon
Prep
- Preheat your pellet grill (or smoker) to 275°F (135°C). Place a cookie rack on top of a baking tray, preferably one you already use for smoking.
- Arrange your bacon strips in a single layer on the rack without overcrowding. Sprinkle desired seasonings on the bacon. Be sure to spread the seasonings evenly over the bacon so that each piece has a good amount.
- Load Smoker – Transfer the bacon to your smoker, ensuring enough space between the strips to allow the smoke to circulate.
Smoke the Bacon
- Smoke at 275°F (135℃) for 30-40 minutes or until it reaches your desired level of crispiness. Be mindful that thin-cut bacon will typically cook faster than thick-cut bacon. That means it needs less time in the smoker, so plan accordingly.
- Serve – Remove the bacon from the smoker and allow it to cool for a few minutes before serving.
Recipe Variations
- Go minimalist. Skip the seasonings for a classic bacon flavor boasting added smokiness.
- Maple chipotle bacon. Slather your bacon with maple syrup and chipotle chili powder before smoking for a sweet/spicy twist.
- Far East twist. Mix a few tablespoons of sriracha with a tablespoon of honey and sesame oil. It’s sweet and spicy with an Asian flair.
- Bacon swap. Try turkey or venison bacon for a kosher delicacy.
- Cure your own. Get a pork belly slab and rub it with kosher and pink curing salt. Add some honey to make a paste so the salt sticks better. Put the salted pork belly in a ziplock bag and the refrigerator for 7-8 days. Flip it and rub the salt every day. Then, take it out, rinse it, and put it on a rack in the fridge for 24-48 hours to dry. Slice and smoke.
Tips and Tricks
- Adjust the time and temperature if using thin bacon because it smokes faster. ⏲️
- If your pellet grill has hot spots, keep an eye on it. You may want to flip a few pieces or remove any that cook faster than the rest.
- For extra smokey bacon, cook it longer at a lower temperature. The longer it smokes, the more intense the flavor.
Make-Ahead Instructions
I love smoking a big batch, eating my fill, and keeping the rest in an airtight container in the fridge or freezer. Smoked bacon is great for munching on throughout the week.
To reheat, pop it in a 350℉ (175℃) oven for a few minutes until it’s warm and crispy again. You can do the same thing in a skillet set to medium-high heat on the stovetop for smaller portions.
Serving and Storage Instructions
Serve smoked bacon hot off the smoker with your favorite fixings.
Keep leftovers in an airtight container (like a Ziplock bag) in the fridge for 3-5 days. Then reheat it as described above or crumble it on top of salads, deviled eggs, mac and cheese, or anything else it goes with. 😋
FAQs
Hickory or applewood are two of my favorites for bacon, but you can use anything you’d like.
You can, but it can get a little messy. That’s the main reason I do mine on a cookie rack set on a baking tray. It saves a ton of cleanup time and reduces greasy flare-ups. 😅
Because of its high-fat content, this isn’t usually a problem. That said, you can oil your cookie rack or your smoker grates ahead of time if you suspect it might be.
Please don’t eat bacon raw. To be able to eat meat raw, it needs a different curing process. For example, prosciutto is safe to eat raw.
What Goes With Smoked Bacon
Smoked bacon is an amazing breakfast, but you can use it in other ways. Top a juicy beef brisket burger or a regular smoked burger or over classic sides like smoked Brussels sprouts and smoked cabbage.
More Outstanding Smoker Recipes to Try
- Smoked Asparagus
- Pellet Grilled Pineapple
- Smoked Turkey Legs
- Tender Pellet Grilled Pork Loin
- Pulled Pork Tacos
Conclusion
Bacon lovers rejoice because this recipe has everything you love about bacon and then some. Have you already smoked bacon? Let me know how it turned out in the comments below. 😉
Smoked Bacon
Ingredients
- 1 pound thick-cut bacon (see notes)
- ¼ cup brown sugar (optional)
- 2 tablespoons Creole seasoning (optional)
- 2 tablespoons cracked black pepper (optional, but oh so good)
Instructions
- Preheat your pellet grill (or smoker) to 275°F (135°C). Place a cookie rack on top of a baking tray, preferably one you already use for smoking.
- Arrange your bacon strips in a single layer on the rack without overcrowding. Sprinkle desired seasonings on the bacon. Be sure to spread the seasonings evenly over the bacon so that each piece has a good amount.
- Transfer the bacon to your smoker, ensuring enough space between the strips to allow smoke to circulate.
- Smoke at 275°F (135℃) for 30-40 minutes or until it reaches your desired level of crispiness. Be mindful that thin-cut bacon will typically cook faster than thick-cut bacon, which means it needs less time in the smoker, so plan accordingly.
- Take your bacon out of the smoker and allow it to cool for a few minutes before serving.
Notes
- Adjust the time and temperature if using thin bacon because it smokes faster. ⏲️
- If your pellet grill has hot spots, keep an eye on it. You may want to flip a few pieces or remove any that cook faster than the rest.
- For extra smokey bacon, cook it longer at a lower temperature. The longer it smokes, the more intense the flavor.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
