how to smoke bacon on a traeger

3 min read 21-01-2025

Smoking bacon on a Traeger pellet grill elevates this breakfast staple to a whole new level of flavor. This guide provides a step-by-step process for achieving perfectly smoked bacon, crispy or chewy, depending on your preference. Get ready to impress your family and friends with this simple yet incredibly rewarding recipe.

Preparing Your Traeger and Bacon

Before you begin, ensure your Traeger is clean and ready to go. The type of bacon you choose will impact the final result; thicker-cut bacon tends to yield better results when smoking.

Choosing Your Bacon:

Thickness: Thicker-cut bacon (at least 1/2 inch) holds up better to the smoking process and prevents it from becoming overly crispy.
Type: While any type of bacon works, consider using high-quality bacon for the best flavor.

Setting Up Your Traeger:

Preheat: Preheat your Traeger to 225°F (107°C). This lower temperature allows for a slow smoke, rendering the fat and infusing the bacon with smoky goodness. Use a meat thermometer to verify the temperature.
Select Wood Pellets: Choose a wood pellet that complements bacon's flavor profile. Hickory, applewood, or pecan are excellent choices, delivering a subtle smoky flavor without overpowering the bacon's natural taste.

Smoking the Bacon: Step-by-Step

The smoking process is straightforward, but attention to detail makes all the difference.

Placing the Bacon:

Directly on the Grates: Place the bacon slices directly on the Traeger's grates. Avoid overcrowding the grates; allow space between slices for even smoking.
Bacon Rack (Optional): A bacon rack can be used to elevate the bacon and ensure even cooking. It helps prevent sticking to the grates.

The Smoking Process:

Smoke Time: Smoke the bacon for 1.5 to 2 hours, or until it reaches your desired level of crispiness. Thicker bacon will require longer smoking time.
Monitoring: Check the bacon regularly. You can use tongs to carefully flip the bacon halfway through the smoking process for even cooking.
Internal Temperature: Use a meat thermometer to check the internal temperature. The bacon is done when the internal temperature reaches between 150-160°F (66-71°C) for a chewy texture or higher for a crispier result.

Achieving Your Desired Crispiness

The beauty of smoking bacon on a Traeger is the ability to customize the crispiness.

Chewy Bacon:

For chewy bacon, aim for an internal temperature of around 150-160°F (66-71°C). Remove from the smoker at this temperature to maintain a tender texture.

Crispy Bacon:

For crispy bacon, continue smoking beyond 160°F (71°C), until the bacon reaches your desired level of crispiness. You might want to increase the temperature slightly towards the end to speed up the crisping process.

Serving and Storage

Once smoked, remove the bacon from the Traeger and allow it to cool slightly before serving.

Serving Suggestions:

Enjoy your smoked bacon as a standalone snack.
Serve it with eggs, pancakes, or waffles for a gourmet breakfast.
Use it in salads, sandwiches, or other dishes for an added smoky flavor.

Storage:

Store leftover smoked bacon in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage.

Troubleshooting and Tips

Even experienced smokers sometimes encounter challenges. Here are a few troubleshooting tips:

Uneven Cooking: If the bacon cooks unevenly, ensure sufficient space between slices and consider using a bacon rack.
Overly Crispy Bacon: If your bacon is too crispy, reduce the smoking temperature and time.
Undercooked Bacon: If your bacon is undercooked, increase the smoking time or temperature slightly.

Smoking bacon on a Traeger is a fantastic way to enhance its flavor and texture. With this guide, you'll be creating restaurant-quality bacon in the comfort of your own backyard. Enjoy the delicious results!