People don't eat bacon because of its health benefits. The belly of the pig is consumed more often than not because it tastes good. With 104 total calories in two slices -- 80.4 of those calories consisting of fat -- bacon easily places as one of the least heart-smart meats available. Nutritional data aside, bacon rates as a guilty pleasure for even health-conscious individuals. It also rates as regular breakfast fare for those less concerned with the dangers of fat, nitrates, sodium and skyrocketing cholesterol. Bacon is fried, broiled, battered, microwaved and sometimes sprinkled over ice cream. Store-bought bacon is sometimes smoked; its high-fat content soaks up the taste of smouldering hickory or mesquite like a sowbelly sponge.
Step 1
Light 1 lb. of charcoal in the firebox of a standard smoker. The machinery is not important; offset-firebox smokers and bullet-style smokers perform equally well.
Step 2
Soak 1 lb. of hickory chips in water while the charcoal burns down; the coals are ready when they take on a white-ash appearance. Spread a thick layer of the chips over the charcoal. Other types of hardwood -- apple, mesquite and oak are favorites -- work just as well as hickory.
Step 3
Close the firebox door and the lid of the smoker. Do not open the smoker's lid until the thermometer reaches a temperature of at least 150 degrees Fahrenheit.
Step 4
Open the smoker's lid; lay the strips of bacon lengthwise along the grill. Close the lid. Close any chimney vents on the smoker by two-thirds. Allow the smoker to run for at least one hour before the lid is reopened. Do not allow the temperature to exceed 225 degrees.
Step 5
Open the lid and flip the bacon. Close the lid and allow it to smoke for another hour.
Step 6
Remove the bacon from the grill; the strips are soft and floppy. Place the bacon on a plate, take it to your kitchen and fry as normal. The meat takes on its more common appearance and texture once in the skillet, and it fills the kitchen with the distinct aroma of wood.
Tips and Warnings
- Store-bought bacon smoked at home is often sliced into pieces and added to pots of baked beans. Place the bacon in the pot prior to cooking the beans. The entire side dish is infused with the taste of smoke.
Things You'll Need
- 1 lb. store-bought bacon, sliced
- 1 lb. hickory chips
- Charcoal
- Smoker
- Cooking thermometer
