This smoked bacon has become a staple in my house and I rarely make it any other way. It’s just the right amount of salty, sweet with maple syrup notes, a little spicy, and smoky and delicious. I think its as good as smoked bacon can get. My family loves this maple-flavored smoked bacon. Its delicious and quite addictive.
Smoked bacon that you would normally buy at your local grocery store cant compare to homemade smoked bacon. The texture, the smokiness, and the flavor of the homemade bacon are unparalleled. It’s pretty simple to make, and you’ll want to make it again and again after the first time.
Smoking bacon to an internal temperature of 150°F is a vital step to achieving perfectly safe, tasty bacon. But why exactly should you smoke bacon to 150°F? In this comprehensive guide, we’ll explain the reasons and science behind this important temperature.
Overview
- Smoking bacon to 150°F kills bacteria, making it safe to eat
- It prevents melting fat, leading to ideal crispy yet tender texture
- 150°F allows smoke to fully penetrate for maximum flavor
- Slow smoking helps collagen breakdown for tender, gelatinized meat
- Hardwood smoke at 150°F properly preserves and dries bacon
- Avoid fat melting by cold smoking or finishing in oven after partial smoke
Why 150°F? Food Safety
First and foremost, taking bacon to an internal temperature of 150°F is critical for food safety Pork must reach 145°F minimum to kill potentially harmful bacteria like salmonella, E. coli, and listeria By smoking to 150°F, you create an extra safety buffer.
Proper temperature kills bacteria that can cause foodborne illness. So for your health and safety smoking bacon to at least 150°F is a must.
Preventing Fat Melting
Smoking to 150°F also prevents fat melting, leading to ideal bacon texture. If smoked above 160°F, the fat can begin rendering and melting out. This results in greasy bacon that lacks crispy texture when cooked.
The 150°F mark hits the sweet spot where fat remains intact, moisture is retained, and you get perfectly crispy, non-greasy bacon when fried later.
Maximizing Smoke Flavor
Low, gradual smoking to 150°F gives time for smoke to fully infuse the pork. Rushing the process or smoking at high temperatures doesn’t allow proper penetration and absorption of smoke compounds.
To get smoked bacon with deep, intense flavor, 150°F over several hours is ideal. The bacon soaks up smoky flavor without fat melting away.
Gelatinization for Tender Meat
Cooking bacon slowly to 150°F helps break down collagen into gelatin, which tenderizes the meat. Collagen is tough connective tissue found in pork. When collagen melts into gelatin, it creates succulent, tender meat.
The low 150°F temperature gives time for this gelatinization without drying out the bacon or making it tough.
Hardwood Smoke Preservation
Traditionally, smoking helped preserve bacon before refrigeration. Hardwood smoke has anti-bacterial effects that prevent spoilage.
When smoked slowly to 150°F, the bacon dries properly, absorbing smoke compounds that further preserve it. This old-fashioned smoking method keeps bacon fresh longer.
Avoiding Fat Melting
To prevent fat melting, cold smoke bacon at under 100°F for an hour or two. Then gradually increase toward 150°F over 2+ hours. Cold smoking before reaching final temperature keeps fat intact.
If cold smoking isn’t possible, finish in a 200°F oven after partially smoking. This ensures you reach 150°F without rendering fat.
Tips for Perfectly Smoked Bacon
Follow these tips for mouthwatering smoked bacon:
- Use fruit hardwoods like apple or cherry to complement bacon
- Keep smoker temp low, around 165-175°F
- Smoke thick-cut bacon to hold more flavor
- Chill before slicing to make cutting easier
- Use a sharp knife for thin, even slices
- Take your time—good things come to those who smoke low and slow
Smoking any meat properly requires patience and technique. But the wait is well worth it when you bite into tender, smoky bacon smoked perfectly to 150°F. Follow this guide to become a bacon smoking pro.
About this smoked bacon recipe
Cured bacon can be cold- or warm-smoked while still being raw and needing more cooking later on, or it can be smoked until it’s fully done and doesn’t need any more cooking before it can be eaten.
Follow this recipe to make smoked bacon that is ready to eat. It will be warm-smoked and fully cooked when you’re done. You can use it in charcuterie boards just like you would pancetta or use it in other dishes. You can also cook it like you would raw bacon. The options are unlimited.
We like making simple sandwiches with it, among other ways to use it. Put a few strips on a piece of freshly baked bread that has been buttered. Then add slices of cucumber or green pepper on top. Its an Eastern European thing.
My family doesn’t usually like salami or cured meats with big chunks of fat, but they love this smoked bacon. Something about it makes you love it and want to eat more despite all the fat. But if you want to render fat from your bacon before eating it, thats totally fine too. I love the versatility of this bacon.
What pork cut do you need for this recipe?
You will need pork belly for this recipe. Preferably, a very meaty one. That way, you can eat the smoked bacon as is, without having to render out a lot of fat. If you’re just going to fry the bacon or use it in other recipes, don’t worry too much about how meaty it is.
I have found that Asian stores near me are a great place to buy nice, meaty slabs of pork belly. They always seem to have really meaty pork belly for sale.
Everything you Need to Know About Smoking Bacon
How do you smoke Bacon in a smoker?
Place a drip pan in the center of the smoker and place the bacon on the grill grates over the drip pan. Add wood chips to the coals to create smoke. Close the lid of the smoker and let the bacon smoke for about 6 hours, making sure to keep the temperature of the smoker between 80°F and 100°F.
What is cold smoking bacon?
Cold smoking bacon is a process of smoking the bacon at a lower temperature, between 70-90°F, to give it a smoky flavor without cooking it. Place trays of ice on the racks if the temperature can’t get low enough. It is important to maintain a consistent temperature while cold smoking to prevent the bacon from spoiling.
Can you smoke bacon hot or cold?
There are two ways through which you can smoke your bacon – hot smoking or cold smoking. Hot smoking is much faster and the temperature needed for this method is usually higher than cold smoking. For hot smoking, the range of temperature is around 175 to 225 degrees F. However, for cold smoking, the temperature is usually around 100 degrees F.
How do I know if my Bacon is done smoking?
Check the temperature inside the smoker with a meat thermometer. The bacon is done when it reaches an internal temperature of 150-155 degrees Fahrenheit. Add more wood chips to the coals as needed to maintain a consistent flow of smoke.
Does charcoal smoked bacon taste better than a set-and-forget smoker?
Charcoal smoked bacon probably tastes the best, but is more work than the ‘set-and-forget’ smokers. Always set up your charcoal smoker for indirect, two-zone cooking. This indirect method is where the charcoal is to one side of the smoker and the meat on the other side of the grill in the ‘cool-zone’.
Can you smoke Bacon on a grill?
And if you prefer to smoke the bacon, you can do the same things mentioned above, but instead of using the grill, use a smoker instead. Smoke the bacon until its inner temperature reaches 150 degrees. To achieve this temperature, the bacon must be smoked for up to two hours. How Long Does It Take to Cook Bacon on a Smoker?