The Perfect Temperature for Smoking Bacon

Smoked bacon is a delicious treat that takes some effort to perfect. Getting the temperature just right is key to ending up with irresistible strips of smoky, salty bacon. This article will walk you through everything you need to know to smoke bacon at the ideal temperature.

Why Temperature Matters

When smoking bacon, temperature control is essential for food safety as well as texture and flavor. Smoking is a slow cooking method that uses low, indirect heat. If the temperature is too high, the bacon will cook too quickly on the outside but remain underdone inside. If it’s too low, the long cooking time increases the risk of bacteria growth.

The target temperature range for smoking bacon is 150-175°F. This relatively low temperature gently cooks the bacon over several hours while the smoke penetrates the meat to add flavor. The result is bacon that is perfectly cooked throughout while developing that distinctive smoky taste.

Choosing a Smoker

To smoke bacon at the right temperature, you need the right equipment. While you can smoke bacon in a traditional smoker, an electric smoker or even your oven, they don’t all give you precise temperature control.

Electric smokers are the easiest to use for beginners The built-in thermostat lets you dial in and maintain the ideal bacon smoking temperature throughout the cook time, Models from brands like Masterbuilt and Smokin-it have digital controls that make it simple to program the target temp and duration,

Standard charcoal or wood smokers can work but maintaining an even steady temp takes practice and effort. You’ll need to closely monitor and adjust the airflow and coals. Smoking bacon in the oven is doable if you’re vigilant about monitoring the oven thermometer.

Prepping the Bacon

Smoking ready-to-eat bacon requires starting with pork belly cured with salt, sugar, and other seasonings. You can buy pre-cured bacon or do the curing yourself following wet brine or dry rub recipes. Either way, look for belly slabs with good marbling between the meat and fat.

Before smoking, it’s important to remove any skin to help the smoke penetrate deeply and evenly. Leave a layer of fat intact to keep the meat moist. Cut the slab into manageable strips if needed but avoid trimming too much fat which could lead to dried out bacon.

Pat the bacon dry with paper towels right before smoking. This helps form the pellicle or tacky surface that absorbs smoke. Let it air dry for at least an hour on racks in the refrigerator.

Step-By-Step Smoking Process

With the right smoker and prepped bacon, you’re ready for the fun part – smoking! Follow these steps for foolproof results:

1. Set up your smoker and preheat it to 150-175°F. Add your choice of wood chips or chunks – apple, hickory, and maple are popular options.

2. Place bacon strips on the smoker racks. Make sure there is adequate space between pieces to allow smoke circulation.

3. Insert a digital meat thermometer into the thickest part of a bacon slab, setting the alarm for 150°F internal temp.

4. Smoke the bacon for approximately 1-2 hours per 1⁄2 inch of thickness. Check temperature periodically and add more wood as needed to maintain thin blue smoke.

5. When the thermometer alarm goes off at 150°F, start checking doneness frequently. Remove strips that are browned and crisp enough for your liking.

6. Let the bacon cool completely on a wire rack before slicing and packaging it. Properly stored smoked bacon will last for 2 weeks refrigerated or 2 months frozen.

Smoking Bacon Safely

Food safety is always important when smoking meat at low temperatures. Follow these guidelines when smoking bacon:

• Never smoke bacon directly from the fridge. Let it warm to room temp beforehand or bacteria won’t die off properly.

• Don’t interrupt the smoking time or let the temp dip below 140°F for more than an hour. This could allow bacteria regrowth.

• Use cured belly only. Don’t smoke fresh pork without curing it first.

• Store smoked bacon properly after cooling, in the fridge for up to 2 weeks. Freeze for longer storage.

• Cook smoked bacon to 145°F internal temperature before eating to kill any lingering bacteria.

Tips for Perfect Bacon Every Time

It may take some trial and error to nail down your ideal smoking time, temperature, and wood choice. Here are some variable to play with:

• Go low and slow. Stick to the 150-175°F range for best texture.

• Cut slabs no more than 1/2 inch thick for even smoking.

• Use a water pan in the smoker to help regulate temperature swings.

• Switch up wood types like hickory, apple, cherry, maple, pecan, or alder.

• Play with rub flavors on the bacon before smoking – brown sugar, black pepper, spices, etc.

• Try cold smoking at under 100°F if you prefer less cooked bacon.

• Use an oven or grill to finish thicker bacon slices after smoking.

Smoking your own bacon is very satisfying and the results are well worth the effort. Dialing in the right temperature range is the best way to end up with tender, perfectly smoked bacon every time. Experiment with different woods, times, flavors, and doneness to find your bacon sweet spot.