Homemade Smoked Bacon Perfection

This smoked bacon recipe for your Traeger or any pellet smoker will revolutionize your breakfast and elevate any meal! If you’ve been searching for remarkably smoky, perfectly crispy strips of pork bursting with flavor, then prepare for this to become your new favorite weekend tradition. Forget what you thought you knew about “smoked” bacon from the supermarket – the deep, rich taste of truly homemade smoked bacon is an experience in itself.

You might assume that prepackaged bacon, even those labeled “smoked,” delivers the pinnacle of flavor. However, we’re here to tell you that’s a misconception! You will be absolutely astonished by the incredible depth of flavor achieved when you smoke bacon yourself at home. The difference is truly “out of this world” delicious, transforming humble bacon into a culinary masterpiece. This method is easily one of our favorite easy smoker recipes, proving that gourmet flavors are well within reach for the home cook.

Once you’ve tasted bacon prepared this way, you may never opt for any other cooking method again. We’re completely serious! For years, we believed buying a high-quality brand of uncured bacon was the best it got. That was until we first placed these strips on the smoker grate. The results were immediate and astounding – even our children, typically discerning eaters, were requesting second and third servings. The irresistible aroma alone is enough to convert anyone.

Embarking on this culinary adventure offers a couple of paths: you can either start with a full pork belly and slice it yourself, or simply pick up a package of high-quality bacon from the store and infuse it with that irresistible smokiness. While curing your own pork belly with pink curing salt offers an even deeper dive into bacon craftsmanship, our focus here is on elevating store-bought bacon to extraordinary heights. Even without the initial curing process, the transformation is remarkable. Serve this to your family, and you’ll undoubtedly be hailed as a culinary hero.

To ensure your meats, including this delicious bacon, are cooked to absolute perfection every single time, we highly recommend referring to our printable meat smoking chart. This invaluable guide will help you achieve ideal textures and doneness, guaranteeing fork-tender (or perfectly crispy, in bacon’s case!) results with confidence.

Essential Equipment for Smoking Bacon

To achieve the best smoked bacon, having the right tools makes all the difference. While various smokers can be used, we highly recommend a pellet smoker for its ease of use and consistent results.

• Recently, we made a significant upgrade to this Traeger pellet smoker and grill, and we couldn’t be happier with its performance. Its precision temperature control and consistent smoke production are ideal for smoking bacon.
  • Before that, we started our smoking journey with an electric Charbroil smoker. It was an excellent entry-level option that performed very well, proving that you don’t always need the most expensive equipment to get started.
• When it comes to wood pellets, our go-to choice is always applewood pellets. We keep them on hand for nearly everything we smoke. Applewood imparts a sweet, mild, and fruity smoke flavor that complements pork beautifully without overpowering it, making it perfect for bacon. Other great options include hickory (stronger, savory), cherry (mild, fruity, deep red color), or maple (subtle, sweet).

Choosing the Best Bacon for Smoking

The foundation of truly exceptional smoked bacon begins with selecting the right type of meat. When it comes to pork, we tend to be quite particular. Ideally, at the beginning of each year, we try to source half a cow and sometimes half a pig from a local farmer. This approach ensures we know the meat is grass-fed, organic, and raised in a humane and sustainable manner, contributing to both superior flavor and peace of mind.

However, if you don’t have access to local farm-sourced meat, that’s perfectly fine! High-quality options are increasingly available in most grocery stores. When shopping, here’s what you should prioritize for smoking:

• Uncured Bacon: Look for packages explicitly labeled “uncured bacon.” Uncured bacon is typically preserved using natural nitrates from celery powder or sea salt, allowing for a more authentic pork flavor to shine through the smoke.
• Organic: If possible, opt for organic bacon. This often indicates higher animal welfare standards and a diet free from antibiotics and hormones, which can translate to better taste and texture.
• Thick-Cut: This is perhaps the most crucial characteristic. Thick-cut bacon stands up better to the longer smoking process, preventing it from drying out too quickly and allowing it to absorb more smoke flavor. It also results in a more satisfying, meaty bite.

While Turkey Bacon can be an alternative for those avoiding pork, it simply will not achieve the same level of crispiness or rich, savory flavor that traditional pork bacon offers, especially when smoked. For this recipe, we highly recommend sticking with pork bacon for the best results.

Smoking Pre-Sliced Bacon vs. Raw Pork Belly

It’s important to clarify the scope of this recipe: we are focusing on smoking commercially available, pre-sliced bacon from the butcher or grocery store to enhance its flavor profile. We are not embarking on the full process of making bacon from scratch, which involves curing an entire pork belly over several days. Our goal here is to elevate an already delicious product with the irresistible depth of smoke.

However, if you are intrigued by the idea of smoking a raw pork belly to create your own bespoke bacon, the process is more involved. You would first need to cure the pork belly for about a week, then rinse and dry it, and then smoke it at low temperatures until it reaches an internal temperature of about 150°F. If you were to start with a raw pork belly and wanted to quick-smoke it for a different application (not making traditional bacon), we would suggest pre-cooking it first. For instance, you could pressure cook pork belly or cook pork belly in an air fryer to tenderize it. After cooking, cool it overnight, slice it the next day, and then you could proceed with a similar smoking process outlined below to impart that desirable smoky flavor to the already cooked and sliced belly. But for this recipe, we’re keeping it simple and focusing on pre-sliced perfection.

Elevate Your Bacon: Try Candied or Spiced Variations

While the natural smoky flavor of our bacon is undeniably delicious, there’s always room for culinary creativity! If you’re a fan of sticky, sweet, and savory treats, you absolutely must try making candied bacon. To prepare it, simply roll each strip of bacon in a mixture of brown sugar, a pinch of Kosher salt (to balance the sweetness), and even a dash of black pepper for a subtle kick. The sugar caramelizes as it cooks, creating an irresistible glaze that perfectly complements the smoky pork.

Thinking outside the box opens up a world of flavor possibilities for your smoked bacon. Consider adding other seasonings before smoking:

• Spicy Bacon: Dust with a bit of cayenne pepper, smoked paprika, or chili powder for a fiery kick.
• Herbal Infusion: A sprinkle of dried thyme or rosemary can add an aromatic depth.
• Maple Glaze: Brush with pure maple syrup halfway through cooking for a rich, sweet sheen.
• Bourbon Bacon: A light brush of bourbon mixed with a touch of brown sugar can create a sophisticated, boozy flavor.

For our initial recipe, we kept the bacon as is, savoring its pure, natural smoky flavors, which are a true delight on their own. But don’t hesitate to experiment with these variations to find your personal favorite!

Expert Tips for Unforgettable Smoked Bacon

Achieving that perfect plate of smoked bacon isn’t just about the recipe; it’s also about a few smart techniques and sourcing strategies.

• Sourcing Your Bacon: For the absolute best pre-sliced bacon, bypass the standard refrigerated section of your grocery store where bacon often sits next to cheeses. Instead, head directly to the butcher counter. Better yet, if you have a dedicated butcher shop in your area, make the drive! There is often a significant difference in quality, thickness, and freshness that is well worth the extra effort. Butcher-sliced bacon often comes from higher-quality pork and can be cut to your preferred thickness.
• Batch Cooking and Storage: If you find a great deal on a large package of quality bacon, buy it! You can then separate it into smaller, meal-sized portions, wrap them tightly with plastic wrap, and store them in freezer bags. This allows you to pull out just enough for a weekend breakfast or a special recipe without waste. This is a common practice for us; in fact, when we moved to Idaho, we bought half a pig, and the butcher conveniently packaged it into weekly portions for us – a true luxury!
• Preheat Your Smoker Properly: Always, and we mean always, preheat your smoker to the initial temperature (150 degrees F for smoke infusion) before adding any food inside. This ensures a consistent cooking environment from start to finish, allowing the bacon to cook evenly and absorb smoke efficiently. If you put cold food into a cold smoker, it takes longer to come up to temperature, potentially resulting in uneven cooking and less optimal smoke ring development.
• The Right Cooking Surface: You’ll need a suitable surface for cooking your bacon. A cast iron grill grate, a large rectangular cast iron griddle pan (similar to those used to cook bacon in the oven), or even a heavy-duty cast iron skillet will work wonderfully. We particularly favor a large, rectangular griddle pan because it offers ample space, prevents slices from overlapping, and often has a flat reverse side perfect for making pancakes after the bacon grease has been wiped clean! While you *can* place bacon directly on the grates, beware – it makes for a very messy cleanup due to dripping grease. A pan collects the delicious drippings for other uses and keeps your smoker cleaner.
• Avoid Overlapping: When arranging your bacon slices, ensure they do not overlap. Overlapping will lead to uneven cooking and prevents all sides from crisping up properly. Give each slice its space for optimal heat and smoke exposure.

5 from 2 votes

How to Smoke Bacon (Traeger Smoker Recipe)

By
Justine

This smoked bacon recipe is truly amazing! If you’re looking for smoky, crisp bacon with an abundance of flavor, perfect for breakfast or any meal, this Traeger smoker recipe is exactly what you need.

Prep:

5 mins

Cook:

30 mins

Total:

35 mins

Servings:
6

Equipment

• 1 pellet smoker (like a Traeger)
• 1 cast iron grill grate or griddle pan

Ingredients

• 4-10 slices bacon , thick-cut, uncured bacon from the butcher is highly recommended over packaged varieties
• 1 pinch black pepper, optional, for a peppery finish, add at the beginning
• (Optional: Applewood pellets for smoking)

Instructions

1. Add your preferred wood pellets or chips (we love applewood) into your smoker’s hopper.
2. Preheat your smoker to an initial temperature of 150°F (65°C) to allow for good smoke infusion. Once preheated, increase the smoker temperature to 350°F (175°C).
3. Carefully place the bacon slices onto a cast iron grill plate, a cast iron pan, or directly on the grates if you prefer (though a pan makes for a much easier cleanup due to grease drips). Ensure the slices do not overlap to allow for even cooking and crisping.
4. Close your smoker lid and cook for approximately 30 minutes. After 30 minutes, check the bacon for your desired level of crispiness. If you prefer it crispier, allow it to cook for additional time, checking every 5-10 minutes.
5. Remove the bacon from the pan or grate when it reaches your preferred crispness. Transfer to a paper towel-lined plate to absorb excess grease, and serve immediately for the best experience.
6. Please note: Cooking time will vary significantly based on the thickness of your bacon slices and whether you’ve applied a sugar-based coating (like candied bacon), which can affect cooking speed and browning.

Video Tutorial

A video tutorial for this recipe would typically be embedded here, showing the steps in action.

Nutrition Information

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 and can vary based on specific ingredients and preparation methods.

Additional Recipe Information

Course:
Breakfast, Brunch, Appetizer, Side Dish

Cuisine:
American, BBQ

Creative Ways to Enjoy Your Smoked Bacon

Now that you’ve mastered the art of making perfectly smoked bacon, it’s time to explore the myriad of ways you can incorporate this intensely flavorful ingredient into your meals. The possibilities are truly endless, extending far beyond the traditional breakfast plate!

• Elevate Main Dishes: Roll slices of this smoky goodness with cheese into our incredible smoked meatloaf recipe for an unforgettable dinner. Or, wrap it around lean proteins like chicken breasts or our truly amazing smoked bacon-wrapped pork chops for a moist, flavorful finish.
• Breakfast & Brunch Power-Up: While it’s perfect on its own, imagine it crumbled into omelets, added to breakfast burritos, or served alongside fluffy pancakes and waffles with a drizzle of maple syrup.
• Lunch & Dinner Enhancements:
  • Classic BLTs: A smoked bacon BLT is a game-changer.
  • Salads: Crumble crispy smoked bacon over salads for a burst of salty, smoky flavor and satisfying crunch.
  • Sandwiches & Wraps: Add it to almost any sandwich for an instant upgrade.
  • Soups & Stews: Use it as a garnish for creamy tomato soup, lentil stew, or clam chowder.
  • Pasta Dishes: The smoky flavor is fantastic in pasta carbonara or added to a rich tomato sauce.
• Irresistible Appetizers:
  • Bacon-Wrapped Dates: A sweet and savory classic.
  • Jalapeño Poppers: Wrap bacon around cheese-stuffed jalapeños and smoke them for an incredible appetizer.

If you’re new to using a smoker, whether it’s an electric version like you might start with or a sophisticated Traeger pellet grill, you’re in for a real treat. The principles of temperature control and timing for bacon generally remain consistent across different smoker types, making it an accessible and rewarding cooking method.

Storing and Reheating Smoked Bacon Leftovers

One of the many benefits of making a batch of delicious smoked bacon is having leftovers! Cooked bacon saves surprisingly well, allowing you to enjoy that smoky goodness for days to come.

• Proper Cooling: The key to successful storage begins with proper cooling. After cooking, transfer the bacon from the hot pan or grates to a plate lined with several layers of paper towels. This helps to absorb excess grease and allows the bacon to cool down completely to room temperature. Do not store warm bacon, as this can create condensation and make it soggy.
• Airtight Storage: Once fully cooled, transfer the bacon into a freezer-safe bag or an airtight container. For best results with freezer bags, try to remove as much air as possible (using a straw to suck out air before sealing can work wonders). This prevents freezer burn and helps maintain flavor and texture. Stored properly in the refrigerator, cooked bacon will last for 4-5 days. For longer storage, freeze it for up to 1-2 months.
• Reheating for Optimal Crispness: While you can simply microwave leftover bacon, the absolute best way to reheat it and bring back that delightful crispness is undoubtedly in an air fryer.
  • Air Fryer Method: Place cooled bacon in a single layer in your air fryer basket. Cook at 350-375°F (175-190°C) for 3-5 minutes, or until it reaches your desired crispness. The air fryer circulates hot air, making it incredibly efficient at reviving crispy textures. Learn more about cooking bacon in the air fryer for perfect results.
  • Oven Method: For larger batches, reheat on a baking sheet in a preheated oven at 350°F (175°C) for 5-10 minutes.
  • Skillet Method: You can also quickly crisp it up in a dry skillet over medium heat for a few minutes.
• Utilize Bacon Grease: Don’t discard the rendered bacon grease from your cooking! Strain it through a fine-mesh sieve into a heat-proof container (like a jar) and store it in the refrigerator. It’s fantastic for cooking eggs, sautéing vegetables, or adding flavor to cornbread.

Why You Need to Try This Smoked Bacon Recipe

In conclusion, making smoked bacon at home, especially with a pellet smoker like a Traeger, is a culinary game-changer. The depth of flavor, the perfect crispness, and the incredible aroma far surpass anything you can buy in a package. It’s a simple process that yields truly gourmet results, turning an everyday ingredient into something extraordinary.

Whether you’re serving it for a special breakfast, incorporating it into a savory main course, or simply snacking on a perfectly crisp strip, this smoked bacon will impress every time. So, fire up your smoker, choose your favorite wood pellets, and get ready to experience bacon like never before. Don’t be surprised if your family declares this the best bacon they’ve ever tasted!