How Long to Smoke Bacon at 225°F for Perfectly Cooked, Smoky Bacon

For bacon lovers, few things beat the intense smoky flavor and irresistible aroma of homemade smoked bacon. While smoking bacon may seem intimidating, it’s actually quite simple if you know the right technique. The most important factor is maintaining your smoker temperature at 225°F and smoking the bacon for the proper amount of time.

In this comprehensive guide, we’ll cover everything you need to know about smoking bacon at 225°F, including approximate cook times, tips for checking doneness, how to achieve crispy smoked bacon, and recipe ideas for enjoying your homemade smoked bacon Let’s get cooking!

Why Smoke Bacon at 225°F?

Smoking bacon at a low temperature of 225°F allows the bacon to absorb the maximum amount of wood smoke flavor. It also renders the fat slowly keeping the bacon tender. Higher temperatures can cause the fat to liquefy too quickly.

225°F hits the sweet spot where the bacon cooks steadily without getting overdone. The fat renders gradually, basting the bacon in its own juices. The end result is smoked bacon with an incredible smoky taste and perfect texture.

How Long Does it Take to Smoke Bacon at 225°F?

When smoking a full pork belly at 225°F, you can expect it to take approximately:

• 2 hours for a 2-4 pound pork belly
• 3-4 hours for a 4-6 pound pork belly
• 5-6 hours for a 8-10 pound pork belly

These smoke times are general guidelines, not hard rules. Always rely on probing for doneness, not just cook time. The thickness of the pork belly and your desired level of doneness will impact total smoking time.

For sliced bacon, smoke times will be reduced significantly. Smoked bacon slices may only take 1-2 hours at 225°F. Again, check for doneness rather than relying solely on time.

How to Tell When Smoked Bacon is Done at 225°F

An instant read thermometer is the most reliable way to test smoked bacon doneness. Insert the probe into the thickest part of the pork belly. The target internal temp is 155°F. Once it registers 155°F, the bacon can be removed from the smoker.

If you don’t have a thermometer, you can check for doneness visually. Look for some fat rendering on the top of the bacon with lightly browned meat. Press the top – it should feel firm but still have some give. If too soft, it needs more time.

Don’t worry if smoked bacon at 225°F doesn’t get as crispy as you’d like. We’ll cover ways to add crispiness next.

How to Get Crispy Bacon When Smoked at 225°F

Since smoking at a low 225°F won’t make bacon crispy on its own, here are two easy methods to get crispy smoked bacon:

1. Finish in a Hot Oven or on the Grill

• Smoke the bacon until 155°F internal temp.
• Preheat your oven or grill to 400-450°F.
• Put the smoked bacon directly on the hot grates or a wire rack in the oven.
• Cook 5-15 minutes until crispy.

2. Deep Fry

• Smoke the bacon until 155°F internal temp.
• Heat oil in a heavy pan to 375°F.
• Fry the bacon in batches for 1-2 minutes per side until crispy.

The double cooking method yields bacon with immense smoky flavor while still getting that satisfying crispy texture.

Best Wood for Smoking Bacon at 225°F

For the best flavor, opt for wood that provides a robust smoky taste. Hickory and mesquite are classic choices. Apple, cherry, and pecan also pair well with bacon.

Stronger flavored woods like mesquite should be used more sparingly. Try mixing in a milder fruit or nut wood. Play around with wood combinations to find your favorite.

Aim for wood chunks rather than chips. Chunks provide a steady smoke over the long cooking time. Replenish with a new chunk or two if smoke diminishes.

Step-by-Step Guide to Smoking Bacon at 225°F

Follow this simple process for foolproof smoked bacon every time:

1. Prep the Pork Belly

• Choose a 2-4 pound skin-on pork belly. Leave thick slabs whole.
• Pat dry thoroughly with paper towels.
• Season generously with salt, pepper, sugar, and any other spices desired.
• Refrigerate uncovered overnight to dry brine.

2. Set Up the Smoker

• Heat smoker to 225°F using preferred wood chunks – hickory and apple work well.
• Add a drip pan filled with water for moisture.
• Optional: Fill an aluminum pan with ice to help regulate temperature.

3. Add the Pork Belly

• Place pork belly directly on the smoker grates.
• Maintain temperature at a steady 225°F, adding more wood as needed.

4. Monitor Doneness

• Start checking internal temp after 2 hours. Remove at 155°F.
• If desired, finish in a hot oven or deep fryer to add crispiness.

5. Rest, Slice, and Enjoy!

• Let rest 10 minutes before slicing.
• Cut into slices or chops.
• Cook slices in a skillet to heat through and add crispness.

When smoked properly at 225°F, the bacon will have a deep smoky flavor and reddish-pink tint. Feel free to adjust the seasonings and woods to suit your taste.

Recipe Ideas for Enjoying Smoked Bacon

Homemade smoked bacon takes breakfasts, lunches, and dinners to the next level. Here are some tasty ways to put your smoked bacon to use:

• BLT sandwiches with crisp lettuce, tomato, and mayo
• Bacon, egg, and cheese biscuit sandwiches
• Baked potatoes loaded with smoked bacon bits
• Bacon jalapeno poppers wrapped in smoked bacon
• Grilled cheese with sliced smoked bacon
• Charcuterie board with smoked bacon slices
• Pasta carbonara with smoked bacon pieces
• Roasted Brussels sprouts tossed with crumbled smoked bacon

With its incredibly rich smoky taste and enticing aroma, homemade smoked bacon beats store-bought every time. Follow this guide for smoking bacon at 225°F to achieve the essential balance of smoky flavor, irresistible texture, and properly rendered fat. From a 2 hour smoke to topping off with a quick crisp in the oven, you’ll turn out amazing smoked bacon worthy of any breakfast table or charcuterie spread.