How To Smoke Homemade Bacon

Smoking Homemade Bacon: A Delicious DIY Guide

There’s nothing quite like the rich, smoky flavor of homemade bacon. If you’re a fan of bacon and want to take your love for this savory treat to the next level, why not try making your own smoked bacon at home? With the right tools and a little bit of patience, you can create a batch of delicious, smoky bacon that will rival anything you can buy at the store. Here’s a step-by-step guide to smoking homemade bacon.

Step 1: Choose the Right Cut of Pork

When it comes to making homemade bacon, the first step is selecting the right cut of pork. Pork belly is the most commonly used cut for making bacon, as it has the perfect balance of meat and fat. Look for a piece of pork belly with a good amount of fat and a nice, even thickness.

Step 2: Cure the Pork

Once you have your pork belly, it’s time to cure it. Curing is the process of using salt, sugar, and spices to preserve the meat and infuse it with flavor. You can purchase a pre-made curing mix or create your own custom blend of spices. Rub the curing mix all over the pork belly, making sure to coat it thoroughly. Then, place the pork belly in a resealable plastic bag and refrigerate it for about a week, turning it every couple of days to ensure that the cure is distributed evenly.

Step 3: Rinse and Dry the Bacon

After the pork belly has finished curing, remove it from the refrigerator and rinse off the curing mix under cold water. Pat the pork belly dry with paper towels, and then let it air-dry for a few hours. This will help the surface of the bacon develop a tacky texture, which will allow the smoke to adhere to it more easily.

Step 4: Prepare the Smoker

While the bacon is drying, prepare your smoker. Wood chips are commonly used to impart flavor when smoking bacon. Applewood, hickory, and maple are popular choices for smoking bacon. Soak the wood chips in water for at least 30 minutes before using them in the smoker. Then, set up your smoker according to the manufacturer’s instructions and preheat it to a temperature of around 200-225°F.

Step 5: Smoke the Bacon

Once the smoker is preheated and the bacon is dry, it’s time to start smoking. Place the pork belly in the smoker, making sure to leave some space between each piece to allow the smoke to circulate. Add the soaked wood chips to the smoker, and then close the lid. Let the bacon smoke for several hours, adding more wood chips as needed to maintain a steady flow of smoke. The bacon is ready when it reaches an internal temperature of 150°F.

Step 6: Cool and Slice

Once the bacon has finished smoking, remove it from the smoker and let it cool to room temperature. Then, wrap it tightly in plastic wrap and refrigerate it overnight. This will allow the flavors to meld and the bacon to firm up. The next day, it’s time to slice the bacon. Use a sharp knife to cut the bacon into thin slices, and then cook it up in a hot skillet until it’s crispy and delicious.

And there you have it – your very own homemade smoked bacon! Whether you use it to amp up your breakfast game or add a smoky twist to your favorite dishes, this homemade bacon is sure to be a hit. So, roll up your sleeves, fire up the smoker, and get ready to enjoy the mouthwatering rewards of your DIY bacon-making adventure.

Share your experience smoking homemade bacon and discuss your favorite techniques in the Food Preservation forum. Join the conversation and let’s explore the art of creating delicious homemade bacon together!

FAQ:

What type of wood should I use to smoke homemade bacon?

When smoking homemade bacon, it’s best to use hardwoods such as apple, hickory, maple, or cherry. These woods impart a sweet and smoky flavor that complements the bacon well. Avoid using softwoods like pine or cedar, as they can produce a resinous and unpleasant flavor.

How long should I smoke homemade bacon?

The smoking time for homemade bacon can vary depending on the thickness of the bacon slices and the desired level of smokiness. In general, smoking bacon can take anywhere from 2 to 6 hours. It’s important to monitor the bacon closely and adjust the smoking time to achieve the desired flavor and texture.

Should I cure the bacon before smoking it?

Yes, it’s essential to cure the bacon before smoking it. Curing involves applying a mixture of salt, sugar, and spices to the bacon and allowing it to rest in the refrigerator for several days. This process not only helps to preserve the bacon but also enhances its flavor and texture.

What temperature should I smoke homemade bacon at?

The ideal smoking temperature for homemade bacon is between 175°F and 200°F (79°C to 93°C). This low and slow smoking process allows the bacon to absorb the smoky flavor gradually without overcooking or drying it out.

Can I add additional flavors to the bacon before smoking it?

Absolutely! Before smoking, you can experiment with adding extra flavors to the bacon by using a dry rub or brushing it with a glaze. Common additions include black pepper, garlic powder, maple syrup, or even a touch of bourbon for a unique twist on traditional smoked bacon.

How should I store the smoked homemade bacon?

Once the homemade bacon has been smoked, it should be allowed to cool completely before being wrapped tightly in plastic wrap or vacuum-sealed. Store it in the refrigerator for up to 2 weeks or in the freezer for longer-term storage. When ready to use, simply slice off the desired amount and cook as usual for a delicious smoky flavor.

Was this page helpful?

Yes No