She Strengthens

Smoking Bacon at Home: A Simple Oven Method

Are you curious about how to achieve that perfect smoky flavor without a smoker? Look no further! With just a few simple ingredients and some patience, you can create delicious smoked bacon in the comfort of your own kitchen.

The Magic of Smoking

Smoking bacon may seem like an impossible feat without a smoker and outdoor space, but fear not! After many trials, we’ve come up with a method that works wonders in your kitchen oven. All you need is a roasting pan, a roasting rack, aluminum foil, and wood chips.

Choosing the Right Wood Chips

We love the deep, smoky flavor that traditional hickory chips add to the bacon, but apple wood is also a great option if you prefer a lighter, sweeter taste. Try this flavorful, smoky bacon in our favorite recipes, such as Bacon-Maple Sticky Buns or a Triple-Pork Club Sandwich.

Special Equipment Needed

To get started, you’ll need a roasting pan fitted with a roasting rack that sits at least 1 1/2 inches above the bottom of the pan. If your rack sits too close to the bottom, try flipping it over or using a wire cooling or steaming rack. You’ll also need giant resealable storage bags for the curing process and at least 3 yards of 18-inch-wide heavy-duty aluminum foil for smoking.

What to Buy

For this recipe, you’ll need a few key ingredients. First, you’ll need a fresh pork belly, which can be ordered from a reputable butcher. You’ll also need curing salt, kosher salt, granulated sugar, and wood chips. Make sure to buy pure, resin-free, bark-free wood chips for the best flavor.

Game Plan

The entire curing, smoking, and chilling process takes at least 9 days, so plan accordingly. This recipe requires some patience, but trust us, the end result is well worth the wait.

The Curing Process

Combine the kosher salt, sugar, and curing salt in a small bowl. Trim off any uneven edges on the pork belly and place it skin-side down on a work surface. Sprinkle it evenly with half of the curing mixture and rub it into the meat until it’s absorbed. Flip the belly over and sprinkle it evenly with the remaining curing mixture. Let it sit until the curing mixture is absorbed and moisture has beaded on top, about 5 minutes.

The Smoking Process

Let the pork belly sit at room temperature for 1 hour. Meanwhile, remove all of the racks from the oven except one arranged in the lowest position. Heat the oven to 200°F. Line the inside of a roasting pan crosswise with the foil, overlapping it in the center of the pan by about 1 inch. Scatter the wood chips in an even layer over the foil in the bottom of the pan. Fit a roasting rack over the chips and place the belly on the rack skin-side up.

The Final Touches

Bring the long edges of the foil up to meet in the middle and fold it down twice to close tightly. Make sure it’s not touching the belly so that the smoke can circulate around it. Bring up the foil on the sides to meet the top seam and crimp, making sure the entire rack and belly are completely surrounded with foil. Place the roasting pan across two burners over medium-high heat until a steady stream of smoke pours out of the top seam of the foil bundle, about 5 minutes. Then, place the pan in the oven and smoke until the pork belly reaches 150°F on an instant-read thermometer, about 4 to 6 hours.

Enjoy Your Delicious Smoked Bacon!

Remove the pan to a wire rack and carefully open the top seam of the foil. Let the bacon cool to room temperature, then cut off and discard the skin. Wrap the bacon tightly in plastic wrap and refrigerate it overnight before slicing and cooking. It can be kept tightly wrapped for up to 2 weeks in the refrigerator or up to 3 months in the freezer.