Are you a bacon lover looking for a new way to enjoy your favorite breakfast staple? Look no further than this double smoked bacon recipe. By using your outdoor pellet grill, you can create the perfect crispy and smoky bacon that will take your breakfast to the next level. Not only is this recipe simple and delicious, but it also eliminates the need to turn on your oven or stove, preventing your house from smelling like bacon for hours. Let's dive into the details and learn how to make the best smoked bacon.
What Is Bacon?
Before we jump into the recipe, let's take a moment to understand what bacon is. Bacon is simply cured pork belly, which comes from the belly of the pig. The pork belly slab goes through a process called curing, where it is seasoned with salt and nitrites and injected with a curing solution. This solution includes sodium nitrate, as well as brown sugar or maple syrup, to add sweetness and flavor to the bacon. When you buy bacon from the store, it has already been cured and smoked. However, this recipe focuses on cooking the bacon to double smoke it, enhancing its smoky flavor even further.
Ingredients:
To make this delicious bacon, you only need one main ingredient: thick-cut bacon. Choose your favorite bacon variety, such as applewood, maple bacon, or brown sugar bacon. It's important to opt for thicker cut bacon to allow for more smoke flavor to penetrate the meat. If you want to add extra flavors, you can sprinkle on a low sodium dry rub or spices like smoky paprika, garlic powder, and black pepper. For those who prefer sweeter bacon, you can brush on some maple syrup, honey, or brown sugar. Let your creativity shine and customize your bacon to your liking.
Preparation and Smoking Tips:
Now that we have our ingredients ready, let's move on to the preparation and smoking tips that will ensure perfect bacon every time:
- Start with cold bacon straight from the fridge. The colder the bacon, the better it will render the fat, resulting in crispier bacon. The cold bacon also allows for a longer cooking time on the grill, adding more smoky flavor.
- Avoid smoking the bacon directly on the grill grates. Instead, use a foil-rimmed baking sheet with a wire rack on top. Lay each strip of thick-cut bacon in a single layer on the wire rack. This setup allows the smoky air to circulate around the bacon, cooking it evenly. The bacon grease will be collected underneath, preventing any potential grease fire and making cleanup easier.
- If desired, add any additional seasonings to the bacon before smoking. Be cautious with rubs that contain extra kosher salt to avoid making the bacon too salty.
- Preheat your grill fully before placing the bacon on the smoker rack. Smoke the bacon at medium heat, between 325-350 degrees F. This temperature range allows the fat to render slowly, resulting in slightly chewy yet crispy bacon.
- For smoking, use fruit-based wood pellets like cherry or apple for a mild smoky flavor. If you prefer a stronger smoke flavor, you can opt for hickory or mesquite pellets.
- The cooking time will vary depending on the thickness of the bacon and other variables. Generally, when smoked at 350 degrees F, the bacon takes around 40-45 minutes to become crispy while still being slightly chewy. There's no need to monitor the internal temperature; simply cook the bacon to your preferred level of doneness.
Serving and Storage:
Once your bacon is cooked to perfection, remove it from the smoker grates and place it on paper towels to absorb any excess grease. Store any leftover smoked bacon in an airtight container in the fridge for up to 7 days after smoking. Serve your delicious bacon alongside your favorite breakfast dishes, such as eggs, pancakes, or French toast.
Now that you have the recipe and all the tips and tricks to make the best smoked bacon, it's time to fire up your pellet grill and enjoy the incredible flavors that double smoked bacon offers. Whether it's for a weekend brunch or a quick weekday breakfast, this recipe will surely become a favorite among your family and friends. Happy cooking!
What is the best way to smoke bacon?
The best way to smoke bacon is to start with cold bacon straight from the fridge. Place the bacon on a wire rack over a foil-rimmed baking sheet and smoke it at medium heat (325-350 degrees F) using fruit-based wood pellets. Smoke the bacon until it reaches your desired level of crispiness.
How long to soak bacon before smoking?
There's no need to soak bacon before smoking it. Simply take the bacon straight from the fridge and start the smoking process.
Does smoked bacon get crispy?
Yes, smoked bacon can get crispy. By smoking the bacon at medium heat and allowing the fat to render slowly, you can achieve a crispy texture while still maintaining some chewiness.
If you want to know other articles similar to The ultimate guide to double smoked bacon: best recipe & tips you can visit the Cooking category.
Related Articles