Ultimate Guide: 5 Steps to Delicious Smoked Bacon With Your Traeger Grill Outdoors

To make delicious smoked bacon on your Traeger Grill, start by selecting thick, ethically sourced bacon slices, ideally at least 1/8 inch thick. Prep your grill with clean hickory or applewood pellets, ensuring no debris or old pellets. For curing, balance your seasoning with salt, sugar, and essential pink curing salt, flipping the bacon daily. Smoke the bacon low and slow at around 200°F, using fruit woods like apple or cherry for a mild flavor. Finally, serve your smoked bacon as a standout breakfast side or chop it into salads. Excited to master these steps for the perfect smoked bacon? Let's dive deeper!

Key Takeaways

• Select thick, ethically sourced bacon for optimal flavor and quality.
• Prepare your Traeger Grill using hickory or applewood pellets and ensure it's clean and updated.
• Season and cure the bacon evenly using a balance of salt, sugar, and pink curing salt.
• Smoke the bacon at a low temperature of 200°F, using fruit woods for a mild smoke flavor.
• After smoking, store bacon properly in butcher paper or foil in the fridge, or freeze for longer storage.

Selecting the Best Bacon

Selecting the appropriate bacon is essential for achieving that perfect smoky flavor with your Traeger Grill. When you're in the store or at the butcher's, pay close attention to bacon thickness. You've got options ranging from thin to thick cut. Thicker slices are generally better for smoking on your Traeger because they'll stand up to the heat without overcooking too quickly and maintain a nice chewiness. You'll want slices that are at least 1/8 inch thick; any thinner and they might end up a bit too crispy.

Now, let's talk about ethical sourcing. It's not just about feeling good, it's about quality. Ethically sourced bacon often comes from farms where pigs are given proper space and humane treatment. This can lead to a more flavorful bacon because stress affects meat quality. Look for labels like 'organic,' 'free-range,' or 'humanely raised.' These are good indicators of better life conditions for the pigs, which can translate into tastier meat for your smoking projects.

Preparing Your Traeger Grill

Now that you've picked out your perfect bacon, it's time to get your Traeger Grill ready for smoking. First things first, let's talk about fuel choices. Traeger grills run on wood pellets, and the type you choose can impact the flavor of your bacon. For a classic smoky taste, go with hickory or applewood pellets. These varieties complement the natural flavors of bacon without overpowering it.

Next up, grill maintenance is essential for the best performance. Start by making sure your grill is clean. Remove any leftover ash or grease from previous sessions, as this can affect both the taste of your bacon and the efficiency of your grill. Check the firepot, ensuring it's free of debris that could obstruct the pellet ignition.

Inspect the pellet hopper too. It should be free of moisture and any old pellets that might've started to break down, as they can jam the feeding mechanism. Keep your grill's firmware updated too; Traeger often releases software updates that improve functionality and temperature accuracy.

Seasoning and Curing Bacon

Before firing up your Traeger, let's get your bacon seasoned and cured to perfection. You'll want to nail the ingredient ratios to make certain the best flavor and texture.

Typically, for every five pounds of pork belly, you'll use a mix of ¼ cup kosher salt, 2 teaspoons pink curing salt (critical for safety to prevent botulism), and ¼ cup sugar or maple syrup for a touch of sweetness.

Now, why these ratios? Too much salt can overpower your bacon, making it inedible, while too little means it won't cure properly. The sugar balances the salt's intensity and helps with the caramelization during smoking.

For health considerations, be mindful of the amount of curing salt used. It's essential for safe curing, but sticking to the recommended quantity ensures you don't go overboard with sodium nitrite levels.

Rub the mix thoroughly on all sides of the pork belly, then seal it in a large resealable bag. Place it flat in your fridge. You'll need to flip the bag daily to make sure even curing—this step is non-negotiable for evenly flavored and properly cured bacon.

Let it cure for a week, and you're set for the next step: smoking.

Smoking Process Details

Once your bacon is properly cured, it's time to get smoking on your Traeger grill. Let's explore how you'll achieve that perfect smokiness with the right wood selection and temperature control.

First, wood selection plays a vital role in flavor. For bacon, you want a wood that provides a mild, yet distinct smoke. Fruit woods like apple or cherry are top picks because they impart a slightly sweet, smoky flavor that doesn't overpower the bacon's natural tastes. Alternatively, hickory or maple wood chips can offer a stronger, more robust smoke if that's your preference.

Now, let's discuss temperature control, which is essential for smoking bacon. You'll want to maintain a consistent low heat. Set your Traeger to smoke at about 200°F. This low and slow approach allows the fat in the bacon to render slowly, infusing the meat with smoky flavors and achieving a tender texture. Keep a close eye on your grill's thermometer to make sure it stays within this range.

Serving and Storage Tips

After smoking your bacon to perfection, it's important to know how to serve and store it properly to maintain its flavor and freshness.

Let's start with serving. When it's time to eat, you've got a range of options. Smoked bacon pairs beautifully with classic breakfast dishes, but don't hesitate to throw it into salads or sandwiches for a smoky twist. Think beyond the plate: crumbling it over soups or blending into a savory spread can elevate your meals.

Now, onto storage. If you're not devouring all that bacon immediately (and kudos for your self-control!), proper storage is key. Wrap the bacon tightly in butcher paper or foil, and then place it in a resealable plastic bag. This keeps it secure from air and moisture, which can spoil the flavor. Stored in the refrigerator, your bacon can last up to a week.

For longer storage, freezing is your friend. Pack the bacon in airtight containers or heavy-duty freezer bags to avoid freezer burn.

When you're ready to enjoy it again, remember the reheating methods. Gently warming it in a skillet on low heat or using a low setting in your microwave preserves its moisture and texture.

Frequently Asked Questions

Can I Use Applewood Pellets for a Sweeter Bacon Flavor?

Yes, you can use applewood pellets to infuse your bacon with a sweeter flavor. This pellet variety subtly enhances the taste, offering a delightful flavor impact that complements the bacon's richness.

Is It Safe to Smoke Bacon at Lower Temperatures?

Yes, it's safe to smoke bacon at lower temperatures, but you must maintain temperature thresholds to avoid pathogen risks. Keep it above 145°F to guarantee it's safe while still capturing that sweet flavor.

How Do Weather Conditions Affect the Smoking Process?

Weather can really mess with your smoking game. High humidity and cold temps make temperature regulation tough, which can affect how evenly your bacon smokes. Always check the forecast before firing up!

Can I Reuse the Bacon Grease Collected During Smoking?

Yes, you can reuse bacon grease collected during smoking. Store it in a cool, dark place for best results. It's great for cooking, adding rich flavor to various culinary dishes.

What Vegetarian Alternatives Can I Smoke in a Similar Way to Bacon?

You can smoke tofu and seitan just like bacon. Start with proper tofu preparation, press it well, and marinate. For smoked seitan, season heavily to enhance the flavors during the smoking process.