Perfectly Smoked Bacon: How Long to Smoke Bacon at 225°F

For bacon lovers, there’s nothing better than the deep smoky flavor and irresistible aroma of homemade smoked bacon. While pan-frying certainly gets the job done, using a smoker to slowly infuse bacon with smoldering wood smoke takes it to a whole new level. But smoking low and slow requires patience. So just how long does it take to smoke bacon at 225°F for optimal flavor? Let’s take a closer look.

Why Smoke Bacon at 225°F?

Cooking bacon low and slow at 225°F in a smoker accomplishes several things

• Infuses the meat thoroughly with smoky flavor
• Allows fat to render slowly for better texture
• Minimizes risk of burning or overcooking
• Gives you wiggle room if smoker temp fluctuates

Though it takes longer, maintaining a consistent 225-250°F temperature is ideal for achieving competition-worthy smoked bacon. Higher than 300°F risks drying out the meat and producing bitter smoke. Lower may not fully render fat and crisp up properly. So 225°F hits the sweet spot.

General Guideline for Smoking Bacon at 225°F

As a general guideline, smoking bacon at 225°F takes approximately:

• 1-2 hours for thin-sliced bacon
• 2-3 hours for thick-cut bacon
• Up to 4 hours for extra thick pork belly slices

However, a range of factors like pork belly thickness, smoker temp, and personal taste affect doneness The best way to know precisely when your bacon is ready is to use a good digital meat thermometer.

Use an Internal Temp for Doneness

Rather than relying on time alone monitor the internal temperature of bacon to determine doneness when smoking at 225°F. Here are target temps for properly smoked bacon

• 135°F – Soft and pliable for flat bacon
• 145°F – Slightly firmer but still tender for flat bacon
• 165°F – Crispy texture for slicing or chopping
• 175°F – Very crispy for crumbled bacon

The lower end keeps bacon tender for flat servings like biscuits and sandwiches. Higher temps make it perfectly crispy. Bones and thick areas take longest to come up to temp.

Step-by-Step Guide for Smoking Bacon at 225°F

Follow this simple process for smoking flawless bacon every time:

1. Prep the Pork Belly

• Trim skin and excess fat if needed
• Apply any dry rubs or seasonings
• Slice into manageable widths if using pork belly

2. Set Up the Smoker

• Bring smoker to 225°F using preferred wood like hickory
• Add water pan for humidity if needed
• Insert digital meat probe in thickest part of bacon

3. Add Bacon and Maintain Temp

• Carefully lay bacon slices directly on racks
• Replenish charcoal or wood chips/chunks to hold 225°F
• Spritz with apple juice or broth periodically if desired

4. Monitor Temp and Test Doneness

• Smoke until center of bacon hits target temp (135°F for tender, 165°F for crispy)
• Check doneness and texture periodically after 2 hours
• Remove bacon once your preferred doneness is reached

5. Rest, Slice, and Enjoy!

• Let bacon rest 5-10 minutes to allow juices to set
• Slice along the width of the pork belly
• Fry up a couple test slices to check crispiness
• Dig in and enjoy your amazing homemade smoked bacon!

The resting time after smoking allows the juices to reabsorb for maximum flavor. Resist digging in right away.

Tips for Getting Perfect Smoked Bacon at 225°F

Beyond the basic process, these tips will help you nail perfectly smoked bacon every time:

• Use fruit wood – Apple, cherry, peach provide nice subtle flavor. Avoid mesquite which can be overpowering.

• Flip occasionally – Every 45-60 minutes, flip bacon slices to ensure even smoking.

• Add a water pan – The water pan provides humidity to prevent meat from drying out.

• Spritz with juice – Apple juice, stock, or broth keeps bacon moist when smoked low and slow.

• Check often toward end – Temp and texture can change quickly at the end. Monitor closely once near target temp.

• Let rest before slicing – Juices will redistribute evenly after a 5-10 minute rest for best flavor.

• Fry test slices – Cooking a couple slices makes it easy to evaluate texture and crispiness.

How Long Does Smoked Bacon Last?

When stored properly, smoked bacon keeps extremely well:

• Fridge – Smoked bacon lasts up to 2 weeks refrigerated when tightly wrapped. Keeps longest when vacuum sealed.

• Freezer – Frozen smoked bacon maintains quality for 4-6 months. Vacuum seal or wrap tightly in freezer bags.

• Fridge after opening – Once opened, smoked bacon lasts about 1 week in the fridge. Eat within a few days for best texture.

The salt, smoke, and curing process help preserve smoked meats like bacon. Follow safe food handling and you’ll get great mileage from your homemade bacon.

Smoked Bacon Recipes to Try

Once you’ve mastered the art of smoking bacon at 225°F, here are some tasty ways to put it to use:

• BLT sandwiches with thick smoked bacon slices

• Bacon and blue cheese stuffed burgers

• Chopped smoked bacon in mac and cheese

• Cobb salad with smoky bacon crumbles

• Baked beans with bacon pieces stirred in

• Bacon jam or bourbon bacon jam on crackers

• Brussel sprouts roasted with chunks of smoked bacon

• Bacon fried rice with kimchi and a fried egg

• Bacon weaved into smoked meatloaf

Homemade smoked bacon takes all of your favorite recipes over the top! And the smoky aroma as it cooks will have everyone craving bacon.

Is the Wait Worth It?

While smoking bacon low and slow requires an investment of time, the payoff in rich smoky flavor makes it well worth the effort. When craving deep, savory bacon taste, nothing beats smoking it yourself at 225°F.

Just remember to monitor internal temperature, not just time, for the best results. Allow 2-3 hours for thick-cut bacon, but go by temperature doneness. Rest it before slicing or frying to finish.

Once you dial in the process, you may never go back to just pan frying bacon again. The aroma and flavor of bacon hot off a smoker is bacon bliss! Give smoking bacon at 225°F a try and experience the difference.