Traeger Smoked Bacon: A Step-by-Step Guide to Applewood Smoked Perfection

Summary:

The Traeger Applewood Smoked Bacon recipe provides a detailed guide for making homemade bacon. The process involves curing the pork belly for 8 days using a mixture of kosher salt, brown sugar, and crushed black pepper, flipping it every two days. After curing, the pork belly is rinsed, dried, and smoked at a low temperature using applewood pellets. The final steps include freezing the smoked pork belly for easy slicing and then cooking the bacon slices on the grill until crispy.

Perfect Applewood Smoked Bacon at Home

Making your own bacon at home can be a rewarding culinary adventure that promises a depth of flavor unmatched by store-bought varieties. One of the most flavorful methods is applewood smoking, which infuses the bacon with a subtle sweetness and a robust smokiness. Here’s a step-by-step guide to crafting your own applewood smoked bacon, inspired by the Traeger method.

Ingredients:

• 2 pounds of pork belly, skin removed
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 tablespoon crushed black pepper
• Applewood pellets for smoking

Preparation Steps:

1. Mix the Cure: In a small bowl, combine kosher salt, brown sugar, and crushed black pepper. This mixture will serve as the curing agent for the pork belly, drawing out moisture and imparting flavor.

2. Cure the Pork Belly: Evenly coat the pork belly with the cure mixture. Place the pork belly in a resealable plastic bag, ensuring you remove as much air as possible to create a tight seal. Refrigerate the pork belly for 8 days, flipping it every two days to ensure an even cure.

3. Rinse and Dry: After 8 days, remove the pork belly from the refrigerator. Rinse it thoroughly under cold water to remove the curing mixture and pat it dry with paper towels.

4. Prepare the Smoker: Preheat your Traeger grill to 180°F, using applewood pellets to provide the smoke. If your grill has a Super Smoke feature, use it to enhance the smoky flavor.

5. Smoke the Pork Belly: Place a layer of ice in a rimmed baking sheet and set a wire rack on top. Lay the pork belly on the rack, which helps to keep the meat cool and prevents it from cooking too quickly. Insert a temperature probe into the center of the pork belly and place the setup on the grill grates. Smoke the pork belly until the internal temperature reaches 150°F, which typically takes 2-3 hours.

6. Cool and Slice: Remove the smoked pork belly from the grill and wrap it tightly in plastic wrap. Place it in the freezer for 30-60 minutes to firm up, making it easier to slice. Once firm, cut the bacon crosswise to your desired thickness.

7. Cook the Bacon: Increase the grill temperature to 400°F and preheat with the lid closed. Place the bacon slices directly on the grill grates and cook for 8-10 minutes, turning once or twice, until they reach your desired level of crispiness. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat.

8. Serve and Enjoy: Your homemade applewood smoked bacon is now ready to serve. Enjoy it as a savory addition to breakfast, a topping for burgers, or a flavorful ingredient in various dishes.

Conclusion:

Homemade applewood smoked bacon is a culinary delight that combines the art of curing with the science of smoking. With patience and a few simple ingredients, you can create bacon that is rich in flavor and texture. This method not only enhances the taste but also provides the satisfaction of crafting something delicious from scratch. Whether you’re a seasoned grill master or a home cooking enthusiast, making your own bacon is a journey worth taking.