{"id":1555,"date":"2020-10-30T23:00:57","date_gmt":"2020-10-30T15:00:57","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=1555"},"modified":"2023-01-08T15:06:09","modified_gmt":"2023-01-08T07:06:09","slug":"how-to-smoke-bacon-on-a-pellet-grill","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/how-to-smoke-bacon-on-a-pellet-grill\/","title":{"rendered":"Smoking Bacon on a Pellet Grill: The Ultimate Guide"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/bacon-pellet-large.jpg\" alt=\"\" class=\"wp-image-1564\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/bacon-pellet-large.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/bacon-pellet-large-300x186.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/bacon-pellet-large-768x475.jpg 768w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/bacon-pellet-large-735x455.jpg 735w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<p>Making your own bacon at home can be a rewarding and delicious process, especially when using a pellet grill. While the initial curing of the pork belly may require some effort, the actual smoking process on the pellet grill is relatively straightforward. There are a few different methods for curing the pork belly, which we will explore in this article. With a little bit of preparation and the right techniques, anyone can create delicious homemade bacon using a pellet grill.<\/p>\n\n\n\n<p>To smoke bacon on a pellet grill, the pork belly must first be cured using either a wet brine or dry brine method. <strong>For wet brining, mix curing salts, brown sugar, and water and soak the pork belly for 3-5 days in the refrigerator. For dry brining, rub curing salts and brown sugar into the pork belly and refrigerate for 1 week. To hot smoke the bacon, set the pellet grill to 220\u00b0F and smoke until the internal meat temperature reaches 150\u00b0F. For cold smoking, set the pellet grill to a temperature between 80\u00b0F and 100\u00b0F and smoke for 6 hours.<\/strong> It is important to use a reputable recipe and curing calculator to ensure proper curing of the pork belly. Once the pork belly is cured, rinse it off and pat it dry before placing it in the pellet grill to smoke.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Key Points<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ul>\n<li><strong>Materials: <\/strong>curing salts, brown sugar, seasonings, distilled water (for wet brining), kosher salt, zip-lock bags or plastic tub (for wet brining), wood pellets, temperature probe or thermometer <\/li>\n\n\n\n<li><strong>Curing ingredients.<\/strong> Choose wet or dry brine method for curing pork belly: wet brine by mixing curing salts, brown sugar, and water, soak pork belly for 3-5 days; dry brine by rubbing curing salts and brown sugar onto pork belly and refrigerate for 1 week <\/li>\n\n\n\n<li><strong>Smoking method. <\/strong>Set pellet grill to 220\u00b0F for hot smoking, or 80-100\u00b0F for cold smoking; smoke until internal meat temperature reaches 150\u00b0F or for 6 hours, respectively <\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Curing the Bacon Using the Wet Brine or Dry Brine Method<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Materials<\/th><th>Instructions<\/th><\/tr><\/thead><tbody><tr><td>Curing Method<\/td><td>Choose a curing method: wet brining or dry curing.<\/td><\/tr><tr><td>Wet Brine<\/td><td>For wet brining: mix together curing salts, brown sugar, and water in a food-grade container. Soak pork belly for 3-5 days in the refrigerator.<\/td><\/tr><tr><td>Dry brining<\/td><td>For dry curing: rub curing salts and brown sugar into the pork belly. Refrigerate for 1 week.<\/td><\/tr><tr><td>Rinse<\/td><td>For wet brining, rinse off cured pork belly with distilled water and pat dry.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Hot Smoked or Cold Smoked Bacon on a Pellet Grill<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Hot Smoking<\/td><td>Set the pellet grill to 220\u00b0F for hot smoking<\/td><\/tr><tr><td>Cold Smoking<\/td><td>Set the pellet grill to 80\u00b0F and 100\u00b0F for cold smoking.<\/td><\/tr><tr><td>Cooking<br>Temperature<\/td><td>Place pork belly in pellet grill and smoke until the internal meat temperature reaches 150\u00b0F.<\/td><\/tr><tr><td>Resting<\/td><td>Remove pork belly from grill and allow to cool before slicing and serving.<\/td><\/tr><tr><td>Wood pellets<\/td><td>Hickory, maple, or fruit woods.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Is Making Bacon at Home Safe? <\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Smoking bacon at home can be safe if proper food safety guidelines are followed. Here are a few things to consider:<\/p>\n\n\n\n<ol>\n<li>Use a meat thermometer to ensure that the internal temperature of the bacon reaches at least 145\u00b0F. This will help to kill any harmful bacteria that may be present.<\/li>\n\n\n\n<li>Keep the bacon chilled until it is ready to be smoked. This will help to prevent the growth of bacteria.<\/li>\n\n\n\n<li>Use a food-grade wood, such as oak or hickory, for smoking the bacon. Avoid using any type of wood that has been treated with chemicals, as these can be harmful.<\/li>\n\n\n\n<li>Keep the smoking area clean and free from contamination. Use separate utensils and cutting boards for raw and cooked meats, and wash your hands thoroughly before handling the bacon.<\/li>\n\n\n\n<li>Use a water pan in the smoker to help regulate the temperature and keep the bacon moist. This will help to prevent the bacon from drying out and becoming overcooked.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"713\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/20211201_093359.jpg\" alt=\"\" class=\"wp-image-10703\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/20211201_093359.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/20211201_093359-300x225.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/20211201_093359-768x576.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">The Two Curing Methods<\/h2>\n\n\n\n<ul>\n<li>There are two main methods for curing bacon: wet brining and dry curing.<\/li>\n\n\n\n<li>Wet brining involves soaking the pork belly in a mixture of curing salts, water, and other flavorings for a period of time, then rinsing and drying before smoking or cooking.<\/li>\n\n\n\n<li>Dry curing involves rubbing the pork belly with a mixture of curing salts and other flavorings and allowing it to air-dry in the refrigerator. This method results in a firmer, drier texture and requires more time and attention to detail.<\/li>\n\n\n\n<li>It is important to follow food safety guidelines when curing bacon at home, including using the correct amount of curing salts, properly storing the pork belly during the curing process, and properly storing the finished product.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=fTkqzDK2MKE&#038;t=4s\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"Do You Need Nitrates in Bacon?\" title=\"Play video &quot;Do You Need Nitrates in Bacon?&quot;\">https:\/\/www.youtube.com\/watch?v=fTkqzDK2MKE&#038;t=4s<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=fTkqzDK2MKE&#038;t=4s\" title=\"Do You Need Nitrates in Bacon?\">Do You Need Nitrates in Bacon? (https:\/\/www.youtube.com\/watch?v=fTkqzDK2MKE&#038;t=4s)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Wet Brining vs Dry Brining <\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>There are two main methods for curing bacon: wet brining and dry curing. Wet brining involves soaking the pork belly in a mixture of curing salts, water, and other flavorings, such as brown sugar and spices, for a period of time. The pork belly is then rinsed and dried before being smoked or cooked. Wet brining is a quick and easy method for curing bacon, and it allows the flavors of the curing mixture to penetrate the meat more fully. However, it is important to use a food-grade container and to properly refrigerate the brine to prevent the growth of harmful bacteria.<\/p>\n\n\n\n<p>Dry curing involves rubbing the pork belly with a mixture of curing salts and other flavorings, and then allowing it to air-dry in the refrigerator for a period of time. This method allows the curing mixture to penetrate the meat more slowly, and it results in a firmer, drier texture. Dry curing is a more traditional method for curing bacon, and it requires more attention to detail and a longer curing time than wet brining.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/bacon.large_.jpg\" alt=\"\" class=\"wp-image-1530\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/bacon.large_.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/bacon.large_-300x186.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/bacon.large_-768x475.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">The Nitrate-Free Option: Curing Bacon Without Harmful Additives<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Curing bacon without nitrates is possible, but it does require some extra care and attention. Nitrates and nitrites are used in bacon curing because they help to preserve the meat and give it a characteristic pink color. They also inhibit the growth of bacteria that can cause foodborne illness. However, some people are concerned about the potential health effects of consuming nitrates and nitrites, and so they prefer to use alternative curing methods.<\/p>\n\n\n\n<p>One option is to use Prague Powder #1, which is a curing salt that contains sodium nitrite, but no nitrates. It is essential to use the correct amount of curing salt in your brine to ensure the safety of the finished product. It is also important to store the cured bacon properly to prevent the growth of harmful bacteria.<\/p>\n\n\n\n<p>Another option is to use natural sources of nitrites, such as celery juice or powder, to cure the bacon. These natural sources of nitrites can be used in combination with other curing ingredients, such as salt and sugar, to create a brine for curing bacon. It is important to note that natural sources of nitrites may not be as effective at preserving the meat and inhibiting the growth of bacteria as traditional curing salts, so extra care must be taken to ensure the safety of the finished product.<\/p>\n\n\n\n<p> I  use <a href=\"https:\/\/www.amazon.com\/dp\/B008X6KE0E?tag=mshq0320-20\">Prague Powder #1<\/a> because it doesn&#8217;t contain any nitrates. A lot of people also use <a href=\"https:\/\/www.amazon.com.au\/dp\/B00XMZ0XZW?tag=mshq0320-20\">Tender Quick<\/a>, and <a href=\"https:\/\/www.amazon.com\/dp\/B00PIPUZ1Q?tag=mshq0320-20\">Prague Powder #2<\/a>, but keep in mind these products contain nitrates. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=uumx1_AYHRw\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"How To Cure Bacon the Traditional Way: Just Salt; No Artificial Preservatives\" title=\"Play video &quot;How To Cure Bacon the Traditional Way: Just Salt; No Artificial Preservatives&quot;\">https:\/\/www.youtube.com\/watch?v=uumx1_AYHRw<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=uumx1_AYHRw\" title=\"How To Cure Bacon the Traditional Way: Just Salt; No Artificial Preservatives\">How To Cure Bacon the Traditional Way: Just Salt; No Artificial Preservatives (https:\/\/www.youtube.com\/watch?v=uumx1_AYHRw)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">The Safe Choice: Wet Brining for Perfectly Cured Bacon<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ul>\n<li>Wet brining involves soaking the pork belly in a mixture of curing salts, water, and other flavorings for a period of time.<\/li>\n\n\n\n<li>This method allows the curing mixture to fully penetrate the meat, ensuring that all parts of the bacon are properly cured.<\/li>\n\n\n\n<li>Wet brining is generally considered to be a safer method of curing meat, as it reduces the risk of bacteria growth and ensures that the meat is fully saturated with curing agents.<\/li>\n\n\n\n<li>Dry curing involves rubbing the pork belly with a mixture of curing salts and other flavorings and allowing it to air-dry in the refrigerator.<\/li>\n\n\n\n<li>Dry curing results in a firmer, drier texture, but it can be more difficult to evenly distribute the curing mixture and requires more attention to detail and a longer curing time.<\/li>\n\n\n\n<li>Both wet brining and dry curing can be effective methods for curing bacon, but it is important to follow food safety guidelines to ensure the safety of the finished product.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Both wet brining and dry curing are effective methods for curing bacon, and which one you choose will depend on your personal preferences and the resources you have available. Wet brining involves soaking the pork belly in a mixture of curing salts, water, and other flavorings, such as brown sugar and spices, for a period of time. This method allows the curing mixture to fully penetrate the meat, ensuring that all parts of the bacon are properly cured. Wet brining is generally considered to be a safer method of curing meat, as it reduces the risk of bacteria growth and ensures that the meat is fully saturated with curing agents.<\/p>\n\n\n\n<p>Dry curing involves rubbing the pork belly with a mixture of curing salts and other flavorings and allowing it to air-dry in the refrigerator. This method allows the curing mixture to penetrate the meat more slowly, and it results in a firmer, drier texture. While dry curing can be a suitable method for curing bacon, it does have some drawbacks. It can be more difficult to evenly distribute the curing mixture over the surface of the meat, which can result in some areas being under- or over-cured. Additionally, dry curing requires more attention to detail and a longer curing time than wet brining.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/weber-bacon-large.jpeg\" alt=\"\" class=\"wp-image-1608\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/weber-bacon-large.jpeg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/weber-bacon-large-300x186.jpeg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/weber-bacon-large-768x475.jpeg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">The Perfect Wet Brine Recipe for Delicious Homemade Bacon<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Making a wet brine for curing bacon is a straightforward process, but it is important to follow a reliable recipe and use the correct ingredients and quantities to ensure the safety and quality of the finished product. Here is a general outline of the steps involved in making a wet brine for curing bacon:<\/p>\n\n\n\n<ol>\n<li>Gather your ingredients. You will need curing salts (such as Prague Powder #1), brown sugar, and distilled water, as well as any additional flavorings you wish to include, such as spices or herbs.<\/li>\n\n\n\n<li>Determine the correct quantities of ingredients to use based on the weight of the pork belly. Follow a reliable recipe or calculator, such as the one provided by <a href=\"https:\/\/amazingribs.com\/tested-recipes\/salting-brining-curing-and-injecting\/curing-meats-safely\/?p=22364\" target=\"_blank\" rel=\"noreferrer noopener\">amazingribs.com<\/a>, to determine the correct amounts of curing salts, brown sugar, and distilled water to use.<\/li>\n\n\n\n<li>Mix the ingredients together in a food-grade container. Stir the curing salts, brown sugar, and any additional flavorings into the distilled water until they are fully dissolved.<\/li>\n\n\n\n<li>Place the pork belly in the brine. Make sure the pork belly is fully submerged in the brine and that it is stored in a food-grade container.<\/li>\n\n\n\n<li>Refrigerate the brine and pork belly for the recommended amount of time. Follow a reliable recipe or guidelines to determine the appropriate curing time based on the size and thickness of the pork belly.<\/li>\n\n\n\n<li>Rinse and dry the pork belly after curing. Once the curing process is complete, rinse the pork belly under cold water and pat it dry with paper towels.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Wet Brine Instructions: A Guide to Achieving Perfectly Cured Bacon<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Step<\/th><th>Description<\/th><\/tr><\/thead><tbody><tr><td>1<\/td><td>Weigh each piece of pork belly.<\/td><\/tr><tr><td>2<\/td><td>Gather ingredients: Prague Powder #1, brown sugar, kosher salt, distilled water, pepper.<\/td><\/tr><tr><td>3<\/td><td>Use <a href=\"https:\/\/amazingribs.com\/tested-recipes\/salting-brining-curing-and-injecting\/curing-meats-safely\" target=\"_blank\" rel=\"noreferrer noopener\">Prof. Blonder&#8217;s Wet Curing Calculator<\/a> to determine ingredient quantities based on pork belly weight.<\/td><\/tr><tr><td>4<\/td><td>Mix ingredients together in a zip-lock bag or container.<\/td><\/tr><tr><td>5<\/td><td>Soak pork belly in the brine in the refrigerator for 3-5 days.<\/td><\/tr><tr><td>6<\/td><td>Remove pork belly from brine, rinse, and put in the smoker cold and wet to attract more smoke.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Alternative Method: Dry Brining for Delicious Homemade Bacon<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Dry curing is another method for curing bacon at home. Dry curing involves rubbing the pork belly with a mixture of curing salts and other flavorings, and then allowing it to air-dry in the refrigerator for a period of time. This method allows the curing mixture to penetrate the meat more slowly, and it results in a firmer, drier texture.<\/p>\n\n\n\n<p>To dry cure bacon, you will need curing salts (such as Prague Powder #1 or Tender Quick) and any additional flavorings you wish to include, such as brown sugar, spices, or herbs. You will also need a clean, food-safe surface to work on, and a place to store the pork belly during the curing process.<\/p>\n\n\n\n<p>Here is a general outline of the steps involved in dry curing bacon:<\/p>\n\n\n\n<ol>\n<li>Gather your ingredients. Measure out the curing salts and any additional flavorings you wish to use.<\/li>\n\n\n\n<li>Rub the curing mixture onto the pork belly. Use your hands to thoroughly coat the pork belly with the curing mixture, making sure to evenly distribute it over the surface of the meat.<\/li>\n\n\n\n<li>Place the pork belly on a rack or in a zip-lock bag. If you are using a rack, place the pork belly on it and set it in the refrigerator. If you are using a zip-lock bag, place the pork belly in the bag and seal it, removing as much air as possible.<\/li>\n\n\n\n<li>Allow the pork belly to cure in the refrigerator for the recommended amount of time. Follow a reliable recipe or guidelines to determine the appropriate curing time based on the size and thickness of the pork belly.<\/li>\n\n\n\n<li>Remove the pork belly from the refrigerator and rinse it under cold water. Pat it dry with paper towels.<\/li>\n<\/ol>\n\n\n\n<p>As with wet brining, it&#8217;s important to work out the quantities of the ingredients by the weight of each piece of pork belly. Use the <a href=\"https:\/\/amazingribs.com\/tested-recipes\/salting-brining-curing-and-injecting\/curing-meats-safely\">curing calculator <\/a>to work out your quantities. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to Dry Brine Bacon in Nine Steps<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Step<\/th><th>Description<\/th><\/tr><\/thead><tbody><tr><td>1<\/td><td>Weigh pork belly and use Professor Blonder&#8217;s <a href=\"https:\/\/amazingribs.com\/tested-recipes\/salting-brining-curing-and-injecting\/curing-meats-safely\" target=\"_blank\" rel=\"noreferrer noopener\">curing calculator<\/a> to determine ingredient quantities.<\/td><\/tr><tr><td>2<\/td><td>Measure out curing salts, brown sugar, and kosher salt.<\/td><\/tr><tr><td>3<\/td><td>Dry pork belly with paper towel.<\/td><\/tr><tr><td>4<\/td><td>Rub curing mixture over pork belly.<\/td><\/tr><tr><td>5<\/td><td>Place pork belly on a rack in the refrigerator or in a zip-lock bag.<\/td><\/tr><tr><td>6<\/td><td>Cure in the refrigerator for 7-10 days, rotating or flipping daily.<\/td><\/tr><tr><td>7<\/td><td>Remove pork belly from refrigerator and rinse.<\/td><\/tr><tr><td>8<\/td><td>Optional: apply extra seasoning and allow to absorb for a few hours.<\/td><\/tr><tr><td>9<\/td><td>Smoke bacon.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=3JBjxyj7O94\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"Applewood Smoked Bacon | Traeger Wood Pellet Grills\" title=\"Play video &quot;Applewood Smoked Bacon | Traeger Wood Pellet Grills&quot;\">https:\/\/www.youtube.com\/watch?v=3JBjxyj7O94<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=3JBjxyj7O94\" title=\"Applewood Smoked Bacon | Traeger Wood Pellet Grills\">Applewood Smoked Bacon | Traeger Wood Pellet Grills (https:\/\/www.youtube.com\/watch?v=3JBjxyj7O94)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Hot Smoking Bacon on a Pellet Grill<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Step<\/th><th>Description<\/th><\/tr><\/thead><tbody><tr><td>1<\/td><td>Gather wood pellets (hickory is a popular choice, but other woods can be used for flavor variety), preheated pellet grill, and properly cured pork belly.<\/td><\/tr><tr><td>2<\/td><td>Fill the hopper of the pellet grill with wood pellets.<\/td><\/tr><tr><td>3<\/td><td>Preheat the pellet grill to 230\u00b0F.<\/td><\/tr><tr><td>4<\/td><td>Place the cold pork belly on the grill.<\/td><\/tr><tr><td>5<\/td><td>Lower the temperature of the pellet grill to 220\u00b0F.<\/td><\/tr><tr><td>6<\/td><td>Smoke the pork belly until the internal temperature reaches 150\u00b0F (time will vary depending on size and thickness of pork belly).<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Hot smoking bacon on a pellet grill is a simple and effective way to create delicious, smoky-flavored bacon. To get started, you will need wood pellets (hickory is a popular choice, but you can also use a blend of woods to achieve a unique flavor), a preheated pellet grill, and a pork belly that has been properly cured. <\/p>\n\n\n\n<p>Begin by filling the hopper of the pellet grill with wood pellets, then preheat the grill to 230\u00b0F. Next, place the cold pork belly on the grill and lower the temperature to 220\u00b0F. Smoke the pork belly until the internal meat temperature reaches 150\u00b0F, which will typically take several hours depending on the size and thickness of the pork belly. By following these steps and adhering to food safety guidelines, you can hot smoke delicious bacon on a pellet grill.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cold Smoking Bacon on a Pellet Grill<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>ime than hot smoking, but it can also produce delicious results. To cold smoke bacon on a pellet grill, you will need wood pellets (hickory, maple, or fruit woods are good choices), a preheated pellet grill, and a pork belly that has been properly cured. Here are the steps for cold smoking bacon on a pellet grill:<\/p>\n\n\n\n<ol>\n<li>Fill the hopper of the pellet grill with wood pellets.<\/li>\n\n\n\n<li>Set the temperature of the pellet grill to 80\u00b0F-100\u00b0F.<\/li>\n\n\n\n<li>Place the pork belly on the grill and smoke for 6 hours.<\/li>\n\n\n\n<li>Remove the pork belly from the grill and slice it into bacon slices.<\/li>\n<\/ol>\n\n\n\n<p>It is important to note that cold smoked bacon is raw, so it will need to be fried before it can be eaten. As with any method of smoking meat, it is important to follow food safety guidelines to ensure the safety of the finished product.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tips for Selecting the Perfect Pork Belly for Smoking<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>To start the process of curing bacon at home, it is important to purchase a fresh pork belly from your local butcher. When selecting a pork belly, look for one that has a 50\/50 fat to meat ratio and is around 1.5 inches thick. <\/p>\n\n\n\n<p>It is also important to make sure that the pork belly is whole, rather than sliced, so that it can be cut into smaller chunks that will fit easily into zip-lock bags. If you are unable to find a whole pork belly, you can also ask your butcher to slice a pork belly into thick slices for you. <\/p>\n\n\n\n<p>Once you have your pork belly, cut it into square chunks so that it can be easily stored in zip-lock bags for curing. By following these steps, you will be well on your way to making delicious, homemade bacon.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Deciding on the Rind: A Guide to Curing Bacon with or without the Skin<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>While the skin of a pork belly can add flavor to bacon, it is generally best to remove it before curing the pork belly. There are a few reasons for this. First, the salt in the curing mixture may have difficulty penetrating the skin, which can result in uneven curing and potentially pose a food safety risk. <\/p>\n\n\n\n<p>Second, the skin of the pork belly can block smoke from penetrating deep into the meat, which can limit the amount of smoky flavor in the finished bacon. <\/p>\n\n\n\n<p>Removing the skin is optional, but it can help to ensure that the curing mixture is able to evenly penetrate the pork belly and that the smoke is able to fully flavor the meat. If you do choose to remove the skin, use a sharp knife to carefully slice it off of the pork belly.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=8fuOmhzGAtg&#038;t=1s\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"How to Make Bacon at Home Like a Pro Butcher (JPV Method) | The Bearded Butchers\" title=\"Play video &quot;How to Make Bacon at Home Like a Pro Butcher (JPV Method) | The Bearded Butchers&quot;\">https:\/\/www.youtube.com\/watch?v=8fuOmhzGAtg&#038;t=1s<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=8fuOmhzGAtg&#038;t=1s\" title=\"How to Make Bacon at Home Like a Pro Butcher (JPV Method) | The Bearded Butchers\">How to Make Bacon at Home Like a Pro Butcher (JPV Method) | The Bearded Butchers (https:\/\/www.youtube.com\/watch?v=8fuOmhzGAtg&#038;t=1s)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Everything You Need to Smoke Bacon on a Pellet Grill<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>To smoke bacon at home in a pellet grill, you will need the following tools and products:<\/p>\n\n\n\n<ol>\n<li><strong>A pellet grill: <\/strong>This is the main equipment you will need to smoke the bacon. You can find a variety of pellet grills on the market, so choose one that fits your needs and budget.<\/li>\n\n\n\n<li><strong>Meat thermometer: <\/strong>A meat thermometer is an essential tool for smoking bacon, as it will help you ensure that the internal temperature of the bacon reaches at least 145\u00b0F. This will help to kill any harmful bacteria that may be present.<\/li>\n\n\n\n<li><strong>Wood pellets: <\/strong>You will need wood pellets to fuel the pellet grill and add flavor to the bacon. Choose a food-grade wood, such as oak or hickory, for the best flavor.<\/li>\n\n\n\n<li><strong>Water pan: <\/strong>A water pan is a helpful tool for regulating the temperature and keeping the bacon moist while it is smoking.<\/li>\n\n\n\n<li><strong>BBQ gloves: <\/strong>BBQ gloves will protect your hands from the heat of the grill and make it easier to handle the bacon.<\/li>\n\n\n\n<li>A<strong>luminum foil: <\/strong>You may want to wrap the bacon in aluminum foil while it is smoking to help keep it moist.<\/li>\n\n\n\n<li><strong>Bamboo skewers: <\/strong>If you are smoking thin slices of bacon, you may want to use bamboo skewers to keep them from curling up while they are cooking.<\/li>\n<\/ol>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>My Favorite Meat Smoking Tools <\/strong><\/p>\n\n\n\n<p>Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I\u2019ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out.    <\/p>\n\n\n\n<p><strong>Meat Thermometer<\/strong>: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The <a rel=\"noreferrer noopener\" href=\"https:\/\/www.amazon.com\/dp\/B01GE77QT0?tag=mshq0320-20\" target=\"_blank\">ThermoPro TP20<\/a> is an Amazon Best Seller because it\u2019s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings.   <\/p>\n\n\n\n<p><strong>Instant Read Thermometer<\/strong>: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. You can check out the TP19 on Amazon <a rel=\"noreferrer noopener\" href=\"https:\/\/www.amazon.com\/dp\/B07R18W3W1?tag=mshq0320-20\" target=\"_blank\">here<\/a><a href=\"https:\/\/www.amazon.com\/dp\/B07R18W3W1?tag=mshq0320-20\">.<\/a>    <\/p>\n\n\n\n<p><strong>Wireless Thermometer:<\/strong> The latest thermometers on the market have no wires and can be controlled by wi-fi via your phone. <a href=\"https:\/\/www.tappecue.com\/#a_aid=mshq\" target=\"_blank\" rel=\"noreferrer noopener\">Airprobe 3<\/a> is the best of this technology. <\/p>\n\n\n\n<p><strong>Butcher Paper<\/strong>: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can\u2019t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon&nbsp;<a href=\"https:\/\/www.amazon.com\/dp\/B0776JH663?tag=mshq0320-20\" target=\"_blank\" rel=\"noreferrer noopener\">here.<\/a>       <\/p>\n\n\n\n<p><strong>Advanced Thermometer and Automatic Temperature Controller:&nbsp;<\/strong>Once you\u2019re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth\/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the <a href=\"https:\/\/www.fireboard.com\/shop\/fireboard-2\/?fba_ref=23&amp;campaign=Fireboard2\" target=\"_blank\" rel=\"noreferrer noopener\">FireBoard website&nbsp;here.<\/a>                           <\/p>\n\n\n\n<p><\/p>\n\n\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Making your own bacon at home can be a rewarding and delicious process, especially when using a pellet grill. While the initial curing of the pork belly may require some<\/p>\n","protected":false},"author":2,"featured_media":1565,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,17],"tags":[],"aioseo_notices":[],"acf":[],"mv":{"thumbnail_id":1565,"thumbnail_uri":"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/bacon-pellet-small-300x185.jpeg"},"_links":{"self":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/1555"}],"collection":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/comments?post=1555"}],"version-history":[{"count":5,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/1555\/revisions"}],"predecessor-version":[{"id":10778,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/1555\/revisions\/10778"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/media\/1565"}],"wp:attachment":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/media?parent=1555"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/categories?post=1555"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/tags?post=1555"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}