Making your own homemade Smoked Bacon is a bit of a process, but it’s 100% worth the effort. I will show you how to make smoked bacon from scratch that is much better than store-bought bacon.
I don’t think I’ve ever cooked anything that made me as excited as this homemade smoked bacon. I mean, it’s bacon. Which is awesome enough. But the fact that I bought a huge piece of pork belly and made homemade bacon with great seasoning and smoke made me almost dizzy. I can’t wait to show you how to do it and see how proud you look as you make your own bacon.
I’m not going to say I’m the first person to try to make bacon. I read a lot about the right cure times, how much curing salt to use, how thick the bacon should be, etc. I did, however, make these two great cure recipes using what I learned from people who had made bacon before me. I hope you give them a try!.
Making homemade bacon is a several day process, but it is totally worth it. The steps I took are written out below so you can follow along and make your own delicious smoked bacon.
First, you need to pick up a piece of pork belly. Thickness will vary, but lately Costco has been stocking beautiful, already skinned slabs of pork belly. Ask the butcher if they can take the skin off the belly for you if you buy it from them. It can be pretty gross to take off this skin yourself, and since it’s usually not taken off until after the cure is over, it makes the cure take longer.
If you have a big piece of meat, I suggest cutting the pork belly into smaller pieces so it is easier to work with in the cure. I usually portion mine off so they can easily fit in a gallon sized zip top bag.
Smoking your own bacon at home is extremely satisfying. You get to control the ingredients, play with different woods for flavor, and end up with delicious homemade bacon. However, smoking bacon can seem daunting if you’ve never done it before. The biggest question most beginners have is how long to smoke bacon at 225°F.
I recently smoked a pork belly at 225°F and it took right around 2 hours to reach the perfect level of smoky crispiness. Here’s how I got such great results and how you can too when smoking bacon low and slow at 225°F.
Why Smoke Bacon at 225°F?
Low and slow smoking at 225°F is ideal for getting bacon perfectly smoked without drying it out, The lower temperature gently cooks the pork belly without rendering off too much fat at once 225°F also allows the bacon time to absorb maximum smoke flavor
Many smokers and grills can’t reach higher temperatures needed to make bacon crispy. By starting low at 225°F you get great smoke penetration. Then you can simply finish with a quick fry or broil to crisp up the bacon once it’s smoked.
How Long Does it Take to Smoke Bacon at 225°F?
Smoking times can vary a lot depending on the size and thickness of your pork belly. In general though, you can expect smoking bacon at 225°F to take about 1.5 to 2.5 hours.
Smoking a full pork belly usually takes around 2 hours or a little longer. Smoking bacon slices may only take 1 to 1.5 hours because they will cook faster.
No matter what you’re smoking, always rely on checking temperature rather than time. Different bellies cook at different rates. Use a digital meat thermometer to check the internal temp of the thickest part of the meat.
Step-by-Step Guide to Smoking Bacon at 225°F
Follow these simple steps for perfectly smoked bacon every time,
1. Start with a Dry Cured Pork Belly
It’s best to start with a pork belly that’s been dry cured with salt, spices, and time in the fridge. This firms up the meat and infuses tons of flavor. You can cure the pork belly yourself or buy pre-cured bacon.
2. Remove the Rind
Trim off the rind and any skin before smoking to prevent huge flare ups from fat directly over the fire. Leave a thin layer of fat intact to keep the bacon juicy.
3. Apply a Dry Rub
For even more flavor, coat the pork belly in a dry rub before smoking. Use classic barbecue rubs or get creative with spices like brown sugar and warm spices.
4. Smoke at 225°F Until 155°F Internal Temp
Set up your smoker or grill for indirect cooking at 225°F. Use wood chunks or pellets for flavor. Hickory and apple are classic choices. Smoke the bacon until it reaches an internal temperature of 155°F, about 2 hours.
5. Let it Rest
As the bacon rests, the temperature will continue rising another 5-10 degrees to finish cooking it. Never skip this rest time or you’ll end up with dry bacon.
6. Crisp It Up
For perfectly crisped smoked bacon, finish it in a cast iron skillet, under the broiler, or fried in the oven at 400°F for 10-15 minutes until crispy.
7. Enjoy Homemade Smoked Bacon!
You’ll fall in love with the amazing smoky maple flavor in every bite of bacon you smoked yourself. Frying up a few slices every morning might become your new favorite ritual!
Smoking Different Types and Cuts of Bacon
Beyond traditional pork belly, you can smoke all kinds of bacon with great results at 225°F. Here are some of the most popular options and how long they take.
- Pork belly – The classic. Takes about 2 hours.
- Bacon slices – Pre-cut slices that smoke faster in 1-1.5 hours.
- Turkey bacon – Leaner than pork so check at 1.5 hours.
- Beef bacon – Usually very lean. Cook to 145°F internal.
- Jowl bacon – From pork cheeks. Cooks fast in 1-1.5 hours.
No matter what you’re smoking, always rely on a meat thermometer for perfectly cooked bacon. Different cuts and meats will have different target temperatures.
Choosing the Best Wood for Smoking Bacon
The wood you choose impacts the flavor profoundly. Apple, cherry, pecan, hickory, and maple are all amazing options.
Apple wood gives bacon a fruity, sweeter tone. Cherry has hints of fruit too but also adds some tartness.
Pecan wood imparts a nutty richness. Hickory is perfect for a classic hearty, smokey bacon flavor.
Maple wood brings an authentic sweet maple taste. I suggest using real maple wood chunks instead of artificial maple flavoring.
You can also blend woods. Hickory with a little apple or pecan is an awesome combo. Play around and discover your favorite flavor.
Smoking Bacon in Different Types of Smokers
While traditional offset smokers are great, you can smoke bacon in all kinds of cookers. Here’s how to use the most popular smoker and grill types.
Pellet Smokers – Super easy. Dial in 225°F and let it go for 2 hours until 155°F. Adds great smoke flavor.
Electric Smokers – Almost as simple as a pellet smoker. Get it up to temp then relax until the bacon is done.
Propane Smokers – Holds 225°F steadily like an electric smoker for perfect results. Load up the wood box for ample smoke.
Charcoal Smokers – Harder to manage exact temps but imparts great smoke flavor. Shoot for 225-250°F.
Gas Grills – Use indirect heat, wood chips in foil, and a smoker box. Check often to maintain 225°F.
Kettle Grills – Also indirect heat. Add wood chunks to the coal bed for smoke. It can be tricky to hold 225°F.
While charcoal and kettle grills take more effort, they can give the best smoke flavor when used properly. A pellet smoker gives the easiest 225°F smoking experience.
Common Problems and Solutions
Smoking bacon is pretty straightforward but there are a few potential pitfalls. Here are some common issues and how to prevent them.
Problem: Bacon isn’t getting enough smoke flavor.
Solution: Make sure you’re using ample wood and chips/chunks are placed right on the heat. Allow smoke to build before putting the bacon on.
Problem: Fat is flaring up and causing fires.
Solution: Always remove the skin and trim excess fat before smoking. Put a drip pan underneath.
Problem: Bacon comes out too dry.
Solution: Don’t overcook and be sure to rest before slicing. Finish cooking gently in the oven or pan.
Problem: Bacon finishes soft without getting crispy.
Solution: Allow the bacon to fully cool after smoking before crisping it up in a hot pan or oven.
Tips for the Best Home Smoked Bacon
After smoking many pork bellies, I’ve learned a few tips that really help. Here are my best tricks for absolutely perfect smoked bacon.
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Choose a nicely marbled pork belly for the best texture and fat rendering.
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Allow 4-7 days for dry curing in the fridge before smoking.
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Use a water pan in the smoker to regulate heat swings.
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Rotate the bacon slab halfway through for even cooking.
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Rest the bacon for at least 30 minutes before crisping or slicing.
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Cool smoked bacon completely before crisping it up to prevent burning.
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Play with different woods and wood combinations until you find your favorite.
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Use a sugar-based rub for delicious candied bacon when smoking.
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Serve smoked bacon in fun ways like Cobb salad, baked beans, or maple BLTs.
When you nail down the perfect time for smoking bacon low and slow at 225°F, you’ll never buy store-bought again! The flavor of homemade smoked bacon is truly incredible.
Now that you know exactly how long it takes to smoke bacon at 225°F, you can get outside and fire up the smoker! In about 2 hours, you’ll be enjoying tender, perfectly smoked bacon. Experiment with different woods, rubs and recipes until you find your ultimate bacon bliss.
How to Smoke Bacon
The pork belly needs to be rinsed and put back in the fridge to get a pellicle, which is a sticky skin. First, I like to put my pork belly on a wire cooling rack on top of a cookie sheet. Then I put it back in the fridge. You need to leave your bacon in the fridge for 12-24 hours; I usually leave mine overnight. This time in the fridge to dry out will help the smoke stick to the meat by giving it a sticky outside.
Now it’s smoke time! I like to use apple wood to smoke my bacon, but maple and hickory are also awesome choices. Fire up your favorite pellet grill and keep the temperature as low as possible (I was smoking around 165 degrees F).
Place the cured pork belly on the grill grates of the smoker, close the lid, and smoke for about 6 hours or until the internal temperature is up to 155 degrees F. Invest in a GOOD quality thermometer! It will make all the difference in the finished product if you have an accurate temperature reading. I always recommend ThermoWorks thermometers because they are insanely accurate and very durable.
Once the pork is smoked, you are ready to slice and fry it up! Finally after all of that waiting, it is time to eat that glorious, salty sweet piece of meat heaven. It is hard to resist slicing pieces off right away, so definitely cut off a few pieces and fry them up. If you’ve got the patience, chill the bacon completely before slicing. It’ll make the job much easier when the meat is cold. You can use a meat slicer if you’ve got one, but I just used a really sharp knife and went to work! If you feel intimidated, come try a piece of my homemade bacon. It’ll pluck up your courage. Venture out of your comfort zone and try something new. You got this!
How to Smoke Bacon on a Grill
No need to buy a smoker if you don’t have one. Your propane grill can be turned into a smoker. Follow through steps below or watch my video for a full tutorial for smoking on a gas grill.
- Make a smoke pouch. You can get hardwood chips at almost any grocery store. They are usually in the aisle for outdoor cooking. Cut a big square of aluminum foil in half and fold it in half again to make a pouch. Cut a bunch of holes in the top of the pouch with a knife.
- Fire up the grill. On a grill, turn on one of the burners to high and put the pouch over it. Turn the heat down to medium once the wood starts to smoke.
- Cook the pork. Put the pork belly that has been cured on the side of the grill that isn’t lit up and close the lid. Allow the wood chips to smoke and smolder until the bacon reaches 155 degrees F on the inside. If the first bag of wood chips burns out before the bacon is done, you may need to add a new one.
Easy PERFECT Smoked Bacon – How to Cook the BEST Bacon!
FAQ
How long does it take to cook bacon at 225?
How long to smoke bacon at 225 Traeger?
How long does it take to smoke raw bacon?
How long does it take to smoke bacon at 2 25?
How long does it take to smoke Bacon at 225?
It will take approximately 2-3 hours to smoke bacon at 225°F. This is just a general guideline, as the exact amount of time will depend on the thickness of the bacon, the type of smoker you use, and the desired crisp texture. It’s important to check on the bacon closely while it’s smoking to ensure it is fully cooked.
Can you smoke Bacon at 225 degrees?
Smoke bacon at 225°F for 2 hours for the best results. Unfortunately, at 225°F, bacon will not get crispy. The temperature is just too low. However, that does not mean you can’t get crispy bacon in a smoker. If you increase the smoker’s temperature part way through the cook, the bacon will get crispy.
How long do you keep Bacon in a smoker?
Place the bag back in the fridge uncovered for another 24 hours. After a week, remove the bacon from the fridge. Set the smoker at 225°F and place the bacon in the smoker until the internal temperature reaches 150°F. Remove from the smoker and let it rest until it reaches room temperature (for easier slicing, place in the fridge overnight).
How do you cook bacon in a smoker?
Set the smoker at 225°F and place the bacon in the smoker until the internal temperature reaches 150°F. Remove from the smoker and let it rest until it reaches room temperature (for easier slicing, place in the fridge overnight). What Cut of Pork Should I Use For Bacon? You can make bacon with most cuts of pork.