Smoked Bacon Recipe

Smoking bacon at home is as simple as being patient for about an hour! However, this recipe is meant to add a layer of smokey flavor to pre-smoked bacon. While this may not satisfy the “from-scratch” folks, it will most certainly satisfy those who are looking for great taste in a shorter period of time.

It all begin with a pack of bacon coming to room temperature. Remember, you never want to cook any sort of meat fresh out of the refrigerator. If you cook your meat from room temp, you will decrease the cooking time, which decreases the opportunity for overcooking and drying out your food.

In the case of this dish, you need an outdoor grill and some hot coals. I recommend a charcoal chimney starter, but it most certainly is not required. My reason for using the chimney starter is due to the fact that is allow for all coals to light uniformly as opposed to have some coals that light and some that do not.

If possible, cook your bacon indirectly. This will reduce the opportunity for burning your bacon. While I have smoked bacon directly over the coals (not coming in contact with the coals), I do not recommend it. If you must do so, cook from a low temperature and watch your food closely!

In my case, I cooked my bacon around 400 degrees for the majority of the cooking time. The total time was 35 to 40 minutes, turning the bacon a couple of times to make sure it was cooking evenly.

Take your time and enjoy the fruit of your patience.

By the way, smoked bacon goes great with my smoked sausage recipe. You may find the smoked sausage recipe via the following link: http://youtu.be/8tLFlKzH2lA

Enjoy!

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