Few meats are as loved in America as crisp, smoky bacon. Go to any supermarket in America and you will find a bewildering variety of bacon, from pepper bacon to maple-cured bacon. The only thing more delicious than bacon is double-smoked bacon. Double-smoked bacon is a tradition in Germany and Poland, where it is enjoyed with a slice of pumpernickel bread for a hearty breakfast. If you can't find double-smoked bacon in your area, make your own in your smoker with supermarket smoked bacon.
Step 1
Preheat the smoker to 225 degrees Fahrenheit by starting the charcoal in the firebox. When the smoker is up to temperature, add the wood chips to the firebox. Allow the heat in the smoker to reduce naturally to 150.
Step 2
Lay the bacon in strips in an aluminum pan. The strips should overlap by 1/4 to 1/2-inch.
Step 3
Place the pan in the smoker, and close the lid. Allow the bacon to smoke for 45 minutes.
Step 4
Take the bacon out of the smoker, and allow it to cool completely.
Tips and Warnings
- Place the bacon in a resealable plastic bag or plastic container, and store it in the refrigerator. The bacon will not be fully cooked, so you can finish cooking it as you need it. It will stay fresh in the refrigerator for up to three weeks. Any flavor of hardwood works for smoking bacon. Choose hickory or mesquite for a traditional smoked flavor, or cherry or apple wood for a fruity finish to the bacon.
Things You'll Need
- 1 lb. sliced smoked bacon
- 1 lb. wood chips of your choice
- Aluminum pan
- Resealable plastic bag or container
