We have been making our own bacon on the Traeger ever since we bought it. It’s been on my mind for a while to show you How to Make Your Own Smoked Bacon at Home. Easier than you think, customizable, and easier on the wallet than buying bacon on the regular.
Anyone can open the freezer and take out a package of home-cooked bacon whenever they want. Especially with the cost of groceries at the time being. Yes we own many kitchen appliances which helps making bacon at home easier. We have a meat slicer for nice even thin slices and a vacuum sealer for easy packaging. But you do not need these items. As I show you how to smoke bacon at home, I will be with you every step of the way.
For many barbecue enthusiasts smoking your own bacon is a rite of passage. There’s nothing better than being able to control the entire process from curing to slicing. While most recipes call for smoking bacon around 225°F dropping down to 180°F can lead to incredibly tender and smoke-infused results.
Smoking bacon low and slow at 180°F takes patience, but the payoff is well worth it. Let’s walk through everything you need to know to smoke bacon to crispy, smoky perfection at 180°F
Why Smoke Bacon at 180°F?
At 180°F, the low temperature gently renders fat without cooking the bacon too quickly. This gives the smoke more time to fully penetrate for maximum flavor. It also minimizes drying out or burning the bacon.
Many smokers or grills can’t reach higher temperatures needed to make bacon crispy during the smoking process. Starting at 180°F gives you perfectly smoked bacon that you can then finish by quickly frying or broiling to crisp it up.
You’ll need to smoke the bacon for a longer period of time at the lower 180°F temperature. But the results are outstanding with bacon that is tender deeply smoky, and never dried out.
Step-by-Step Guide to Smoking Bacon at 180°F
Follow these simple steps for incredible smoked bacon every time:
1. Start with Cured Pork Belly
You’ll get the best results starting with pork belly that’s been cured with salt, spices, and time in the fridge. This firms up the meat and infuses flavor. Or you can buy pre-cured pork belly.
2. Prep the Meat
Remove skin and trim excess fat to prevent huge flare ups. Leave about 1⁄4 inch of fat. Slice into manageable slabs or strips.
3. Season and Apply Rub
Coat the meat in spices, brown sugar, or other rub ingredients. Let sit 30 minutes for flavors to penetrate.
4. Smoke at 180°F for 6-8 Hours
Set up smoker or grill for smoking at 180°F using indirect heat. Add your favorite wood for flavor. Maintain temperature and smoke.
5. Cook Until 145°F Internal Temp
After 6-8 hours, start checking temperature. Smoke until the bacon reaches an internal temp of 145°F.
6. Rest, Slice, and Enjoy!
Allow the bacon to rest 15 minutes, then slice into rashers. Finish by quickly frying or broiling until crispy.
Choosing the Best Wood for Smoked Bacon
The type of wood you use to smoke bacon makes a big impact on the final flavor. Apple, hickory, pecan, cherry, and maple are excellent wood choices.
Apple wood lends a slightly sweet, fruity essence. Hickory provides a robust, hearty smoke flavor that’s classic with pork.
Pecan imparts a richer, nuttier profile. Cherry wood smoke has hints of tart fruitiness. Maple smoke gives bacon an authentically sweet maple taste.
Always opt for premium lump charcoal and natural wood chunks. Never use chemically-treated wood, which can ruin the flavor.
Smoking Times for Different Cuts and Meats
Smoking times can vary depending on the size and thickness of what you’re smoking. Follow these tips:
- Pork belly – Smoke for 6-8 hours at 180°F until 145°F internal temp.
- Bacon slices – Takes less time, around 4-6 hours.
- Turkey or beef bacon – Leaner so check temp after 5 hours of smoking.
- Pieces or ends – May only need 2-4 hours since they cook faster.
No matter what you’re smoking, use a meat thermometer to determine doneness rather than relying solely on time.
Maintaining 180°F in Different Smokers
While traditional smokers work great, you can smoke bacon at 180°F in just about any type of cooker:
- Pellet smokers – Set the temperature dial to 180°F for easiest smoking.
- Electric smokers – Almost as simple. Dial in 180°F and let it go.
- Propane smokers – Holds a steady low temperature like an electric smoker.
- Charcoal smokers – Hard to maintain exact temp. Shoot for 200-225°F.
- Gas grills – Use indirect heat and smoker box. Check often to hold temp.
- Kettle grills – Indirect heat with wood chunks. Difficult to stabilize at 180°F.
The right pellet or electric smoker makes it easiest to smoke bacon low and slow at 180°F. But you can absolutely use charcoal smokers and grills as well with a bit more effort.
Step Up Your Smoked Bacon Game
- Use a ratio of 50/50 salt and brown sugar for a sweet cured bacon.
- Let the bacon rest on a cooling rack instead of paper towels after smoking.
- Mix up a bacon cure with unique flavors like coffee, maple, or bourbon.
- Cold smoke bacon before or after hot smoking for even more smoke flavor.
- Play around with fancy flavors like cracked pepper, chili powder, or cayenne.
- Switch up the wood type each time you smoke bacon to find new favorites.
Common Problems and Solutions
Even expert pitmasters run into some problems when smoking bacon. Here are some issues and how to prevent them:
Problem: Smoked bacon is too salty.
Solution: Reduce the amount of salt in your curing recipe. Soak in cold water for 30 minutes before smoking.
Problem: Bacon doesn’t have much smoke flavor.
Solution: Use more wood chunks placed right on the heat. Allow smoke to build up before putting bacon on.
Problem: Bacon finishes soft without getting crispy.
Solution: Make sure to fully chill bacon after smoking before frying or baking to crispy it up.
Problem: Bacon comes out dry and tough.
Solution: Don’t oversmoke. Cook to proper internal temp. Allow bacon to rest after smoking.
Problem: Bacon has an off or bitter taste.
Solution: Use only high quality lump charcoal. Discard any pieces of wood that appear moldy or foul.
With a little practice, you’ll be smoking incredible bacon at 180°F and enjoying tasty BLTs and breakfasts for weeks!
Frequently Asked Questions About Smoking Bacon at 180°F
What is the ideal internal temperature for smoked bacon?
You’ll want to smoke the bacon until it reaches an internal temperature of around 145°F. The temperature will continue rising as it rests.
How can I keep my smoker at exactly 180°F?
Use a thermometer to carefully monitor the temperature. Make small vent adjustments and add more fuel or wood as needed to maintain 180°F.
Should I flip the bacon during smoking?
It’s a good idea to flip the bacon at least once halfway through smoking to ensure it cooks evenly on both sides.
Is it safe to eat bacon smoked at a lower temperature?
As long as the bacon reaches the proper internal temp of 145°F, it is completely safe to eat when smoked slowly at 180°F.
Do I need to soak the wood chips before smoking?
Soaking wood chips for at least 30 minutes before smoking helps control burning and produces cleaner smoke flavor.
Smoking your own bacon from start to finish is extremely rewarding. By mastering the art of low and slow smoking at 180°F, you’ll be able to produce bacon that’s tender, perfectly smoky, and ready to slice up for the best BLTs you’ve ever tasted.
How to Smoke your own bacon on the Traeger
Once the meat has dried place it directly on your smoker grates and begin the smoking process. Use your favorite meat thermometer or the probes that comes with your smoker. We like to roll at 180 degrees F until the internal temperature reaches 150 degrees. This will take approximately 5-6 hours depending on your ability to keep the temperature, etc.
Pull it off and let cool and wrap in plastic wrap and refrigerate.
Then the next day we slice and package everything.
Best way to fry up the bacon
My husband will eat the bacon right after we slice it without frying it (which technically it is cooked). But I on the other hand like it cooked up and crisped up. I love using my cast iron pan or our Blackstone. But of course the Air fryer or Oven works well, too. Or of course you can put the slices of bacon back into your smoker!
Then serve it with your favorite breakfast foods, like a Bacon Breakfast Bubble Bake, on sandwiches, or on chicken breasts that have been stuffed and wrapped.
This post about how to make smoked bacon should be helpful to you. Please let me know if you try it.