Quick Answer
To hot smoke bacon, you must first cure the meat with a mixture of salt, sugar, and nitrates, then rinse and dry it before smoking over low heat. This process requires a temperature control system and a smoke source, such as wood chips or chunks. Attention to detail and patience are essential for achieving perfect hot-smoked bacon.
Preparing the Bacon for Smoking
To begin, create a cure mixture using 1 cup of kosher salt, 1/2 cup of brown sugar, and 1 tablespoon of pink curing salt per 5 pounds of bacon. Mix the cure well and apply it evenly to the meat, making sure to coat every surface. Place the cured bacon on a wire rack set over a rimmed baking sheet or tray, allowing air to circulate around each piece.
Setting Up the Smoking Environment
For hot smoking, you’ll need a temperature control system that can maintain a temperature between 225 and 250 degrees Fahrenheit. This can be achieved using a smoker or a charcoal grill with a temperature control device. Add your preferred type of wood for smoking, such as apple or hickory, to the heat source. Once the temperature stabilizes, place the cured bacon in the smoking environment, fat side up.
Monitoring and Finishing the Bacon
Monitor the bacon’s temperature and internal temperature, aiming for an internal temperature of 150 degrees Fahrenheit. This typically takes 2 to 4 hours, depending on the thickness of the bacon and the temperature of the smoker. Once the bacon reaches the desired temperature, remove it from the smoker and let it cool on a wire rack. Store the bacon in an airtight container in the refrigerator, allowing it to mature for at least 24 hours before slicing and serving.
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