What To Know
- Brush the bacon with your favorite glaze, such as maple syrup, honey, or a mixture of brown sugar and mustard, and return to the grill for a few minutes to caramelize.
- To reheat, fry the bacon in a skillet or place it in the oven at 350°F (177°C) until warmed through.
- By following these steps and experimenting with different woods and glazes, you can craft a bacon that will tantalize your taste buds and become a staple in your culinary repertoire.
Indulge in the tantalizing aroma and irresistible flavor of homemade Traeger smoked bacon. This delectable delicacy will elevate your breakfast, brunch, or any meal with its smoky, savory, and crispy perfection. With this comprehensive Traeger smoked bacon recipe, you’ll master the art of creating this culinary masterpiece in the comfort of your own backyard.
Choosing the Right Cut:
The foundation of great bacon lies in selecting the perfect cut. Opt for pork belly with a consistent thickness of 1/2 to 3/4 inches. Avoid overly fatty or lean pieces to ensure an even smoke and flavor distribution.
Curing the Bacon:
To enhance the bacon’s flavor and preserve its freshness, a dry curing process is essential. Combine 1 cup of kosher salt, 1/2 cup of brown sugar, and 1/4 cup of black pepper in a large bowl. Rub the mixture evenly over the pork belly, ensuring it covers all surfaces.
Refrigerating and Curing:
Place the cured pork belly in a large resealable bag or container and refrigerate for 7-10 days. Flip the bacon daily to promote even curing. The curing process allows the salt and sugar to penetrate the meat, enhancing its flavor and texture.
Preparing the Traeger:
Preheat your Traeger grill to 225°F (107°C) using hickory or applewood pellets. These woods impart a rich, smoky flavor that complements the bacon perfectly.
Smoking the Bacon:
Arrange the cured pork belly on a wire rack placed inside a grill tray. Insert a meat thermometer into the thickest part of the bacon. Smoke the bacon for 4-6 hours, or until it reaches an internal temperature of 150°F (66°C).
Resting and Slicing:
Once smoked, remove the bacon from the grill and let it rest for 30-60 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful bacon. Slice the bacon into thin, crispy strips using a sharp knife.
Crispy Bacon:
For extra crispy bacon, fry the sliced bacon in a preheated skillet over medium heat until it reaches your desired level of crispiness.
Glazing the Bacon:
Elevate your bacon with a sweet or savory glaze. Brush the bacon with your favorite glaze, such as maple syrup, honey, or a mixture of brown sugar and mustard, and return to the grill for a few minutes to caramelize.
Storing and Reheating:
Store the smoked bacon in an airtight container in the refrigerator for up to 5 days. To reheat, fry the bacon in a skillet or place it in the oven at 350°F (177°C) until warmed through.
Takeaways:
Creating Traeger smoked bacon is a culinary journey that yields an extraordinary result. By following these steps and experimenting with different woods and glazes, you can craft a bacon that will tantalize your taste buds and become a staple in your culinary repertoire.
Information You Need to Know
Q: How long can I smoke bacon for?
A: Smoke the bacon for 4-6 hours, or until it reaches an internal temperature of 150°F (66°C).
Q: Can I use other types of wood pellets?
A: Yes, experiment with different wood pellets such as oak, cherry, or pecan to create unique flavor profiles.
Q: How can I make my bacon extra crispy?
A: After smoking, fry the bacon in a skillet over medium heat until it reaches your desired level of crispiness.
Q: How should I store smoked bacon?
A: Store the smoked bacon in an airtight container in the refrigerator for up to 5 days.
Q: Can I freeze smoked bacon?
A: Yes, freeze the bacon in an airtight container for up to 6 months. Thaw before using.
Q: How can I prevent my bacon from shrinking too much?
A: Score the fat side of the bacon before smoking to minimize shrinkage.
Q: What is the best way to slice bacon?
A: Use a sharp knife and slice the bacon against the grain for tender, crispy pieces.
Q: Can I smoke bacon without a Traeger grill?
A: Yes, you can smoke bacon on any type of smoker, but a Traeger grill provides consistent temperature control and enhances the flavor with its wood pellets.
Q: How do I know when my bacon is done smoking?
A: Insert a meat thermometer into the thickest part of the bacon and cook until it reaches an internal temperature of 150°F (66°C).
Q: Can I smoke bacon in advance?
A: Yes, you can smoke bacon in advance and store it in the refrigerator for up to 5 days or in the freezer for up to 6 months.
