Why Smoke Bacon to 150°F? The Complete Guide to Perfectly Smoked Bacon

Bacon is one of the most beloved foods around. The savory, smoky flavor takes breakfast, burgers, sandwiches and more to the next level While bacon is delicious when simply pan-fried, smoking it brings out even more complex flavors. Smoking infuses the pork belly with a sweet, woody aroma that caramelizes the exterior into irresistible crispy bits.

Many recipes call for smoking bacon to an internal temperature of 150°F. But why exactly should you smoke bacon to 150°F? What happens when you smoke bacon to this temperature? Read on for a complete guide to smoking bacon, including why 150°F is the magic number.

Why Smoke Bacon to 150°F?

Smoking bacon to 150°F accomplishes a few important things:

• It allows the bacon to absorb optimal smoke flavor. Smoking between 140-165°F lets the smoke penetrate the meat thoroughly without overpowering it.

• It kills any harmful bacteria. Pork needs to reach an internal temperature of at least 145°F to be safe to eat. 150°F provides a margin of safety.

• It renders some fat without over-melting. At 150°F, the fat softens but doesn’t completely liquefy and drip off.

• It yields tender, not tough meat. Temps between 150-165°F gently and slowly melt collagen into gelatin, keeping the bacon tender.

Hot Smoking vs Cold Smoking Bacon

There are two main techniques for smoking bacon:

Hot smoking involves cooking the pork belly after curing it. The bacon is smoked at temperatures ranging from 150°F up to 200°F until it reaches the target internal temp.

Cold smoking means exposing the cured pork belly to smoke without applying heat. This is done at under 100°F. The bacon is then cooked separately after cold smoking.

Cold smoking takes much longer – up to 10+ hours versus 2-3 for hot smoking. But it allows for deep smoke absorption without cooking the bacon. Bacon can be cold smoked and then refrigerated for longer storage.

Both methods produce delicious smoked bacon when done properly. Hot smoking is easier for beginners to get right. But cold smoking yields exceptionally smoky flavor.

Step-by-Step Guide to Hot Smoking Bacon

Hot smoking is the easiest way to smoke bacon for beginners. Here is a simple step-by-step guide:

1. Choose a Cure

There are two choices for curing bacon before smoking – a wet brine cure or a dry cure:

• Wet brine: Submerge pork belly in a saltwater solution for 5-7 days.
• Dry cure: Coat pork belly with a rub of salt, sugar, and spices and cure for 5-7 days.

Wet brines offer more control over flavor as you can add any aromatics to the water. But dry cures are easier and less messy.

2. Prepare the Cure

For a wet brine, combine 1 cup salt with 4 cups water and any additional flavors. For a basic dry cure, mix together 1 cup salt, 1/2 cup sugar, and any spices.

3. Cure the Pork Belly

Place the pork belly in a bag or bin and cover completely with the wet brine or dry cure mixture. Cure for 5-7 days in the fridge.

4. Rinse and Dry

Rinse the cured pork belly under cold water. Pat it completely dry. For better smoke absorption, let it air dry uncovered in the fridge overnight.

5. Preheat the Smoker

Heat your smoker or grill to between 150°F to 175°F using wood chips, chunks or pellets. Apple, hickory, pecan and cherry all work well.

6. Smoke the Bacon

Place the pork belly directly on the grill grates. Smoke for approximately 2-3 hours until it reaches 150°F internally.

7. Rest and Slice

Allow the bacon to cool for 30 minutes before slicing to allow juices to redistribute. Slice to desired thickness.

And that’s it! With this simple hot smoking method, you’ll enjoy tender, smoky bacon with awesome flavor in just a few hours.

Tips for Cold Smoking Bacon

While hot smoking is faster and more foolproof, cold smoking creates exceptionally smoky flavor. Use these tips for superior cold smoked bacon:

• Cure longer – Dry cure for 7-10 days to draw out more moisture, which allows better smoke absorption.

• Use a smoke generator – Use an external smoke generator so smoke can be created without heat.

• Smoke for longer – Smoke for at least 8-12 hours, refreshing smoke periodically.

• Rest in between – Let bacon rest in the fridge 1-2 days between smoking sessions.

• Cook afterwards – After smoking, cook bacon fully to 150°F in oven or pan.

Put in the extra time and effort, and you’ll be rewarded with incredibly succulent, smoke-kissed bacon.

Wood Types for Smoking Bacon

Choosing the right kind of wood chunks or chips is key for imparting optimal flavor. Some top woods for smoking bacon are:

• Apple – Sweet, fruity smoke. The most classic choice.

• Cherry – Delicate and mildly tangy. Great complement to bacon.

• Pecan – Rich with nutty hints. Pairs well with bacon’s savory saltiness.

• Hickory – Robust, bold smoke. Use sparingly to avoid overpowering.

• Maple – Sweet, woodsy smoke. Brings great maple flavor if you don’t have access to actual maple wood.

Always use hardwoods, never soft woods like pine or spruce which create harmful creosote. Mixing woods like apple and cherry produces nice layers of flavor.

Common Smoking Bacon Mistakes to Avoid

Smoking bacon is pretty forgiving, but there are a few potential pitfalls to watch out for:

• Don’t oversmoke. Remember, less is more when it comes to smoke. 2-3 hours is usually sufficient.

• Avoid temps above 175°F. Higher heat will melt fat before the bacon fully absorbs the smoke.

• Don’t flip bacon too often. Let each side get evenly smoked before flipping.

• Don’t crowd the grill or smoker. Bacon needs sufficient airflow around each piece.

• Don’t rush the resting period. Letting it cool before slicing helps bacon retain moisture.

• Don’t slice bacon too thick. Shoot for 3/16″ slices to get the ideal balance of meaty and crispy.

Follow the guidelines in this guide, avoid these common mistakes, and you’ll be rewarded with perfect smoked bacon every time.

Smoked Bacon Recipe Inspiration

Once you’ve mastered smoking bacon at home, there are endless ways to enjoy it. Here are some irresistible recipes to try:

• Candied bacon – Brush smoked bacon with maple syrup and bake until caramelized.

• Bacon jam – Slow cook smoked bacon with onions, brown sugar and spices for a sweet spread.

• Bacon fat popcorn – Popcorn tossed in rendered bacon fat then sprinkled with smoked paprika.

• Bacon onion quiche – A creamy quiche filled with bacon, caramelized onions and gruyere cheese.

• Bacon wrapped meatloaf – Ground beef meatloaf blanketed in a weave of smoked bacon.

• Bacon bloody mary – Brunch favorite with bacon flavored vodka and garnished with bacon.

With so many options for preparation, you’ll never get bored of cooking with your homemade smoked bacon.

Frequently Asked Questions About Smoking Bacon

What’s the best wood for smoking bacon?

Apple and cherry are ideal woods for bacon, imparting a sweet, delicate smoke flavor. Hickory and maple also work well. Stay away from strong mesquite smoke, which can overpower the pork.

Do you need to cure bacon before smoking?

Yes, cured bacon is mandatory for smoking. Curing adds saltiness and draws out moisture so the bacon better absorbs smoke. Skip this step and bacon will spoil.

How can you tell when bacon is fully smoked?

Bacon is done smoking when the internal temperature in the thickest part of the pork belly reaches 150°F. Use an instant read thermometer to check doneness.

Why does my bacon sometimes cause flare ups?

If bacon drippings hit hot parts of the grill or smoker it can cause flare ups. Try placing a disposable foil pan under the grates to catch drips and minimize this.

What’s the difference between hot and cold smoking?

Hot smoking cooks the bacon at temps ranging from 150-200°F. Col