Unlock the secret to incredibly flavorful bacon with this comprehensive guide to crafting perfect Traeger Applewood Smoked Bacon. Whether you crave classic savory strips or a delightful candied twist, this recipe offers versatility and delicious results, easily achievable on any smoker or pellet grill. Prepare to elevate your breakfast, enhance your sandwiches, or simply enjoy a mouth-watering snack with the rich aroma and taste of perfectly smoked bacon.
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For those times a smoker isn’t an option, or when you need bacon in a flash, my Air Fryer Bacon recipe offers a fantastic alternative for crispy, delicious results without the smoke.
The enchanting flavor of smoked bacon has always been a personal favorite. There’s an undeniable depth that comes from slow smoking, transforming ordinary bacon into something truly special. And for an occasional indulgent treat, candied bacon is simply irresistible. The harmonious blend of sweet maple and savory pork is a culinary delight, a combination I also adore in dishes like my Maple Glazed Salmon and Maple BBQ Wings. A friend once suggested adding maple syrup alongside brown sugar for candied bacon, a tip I embraced with fantastic results. Keep reading to discover all the details and transform your bacon experience!
Table of Contents
Choosing the Best Bacon for Smoking
When it comes to smoking bacon, the cut you choose can significantly impact the final texture and flavor. I highly recommend opting for **thick-cut bacon**. This isn’t just a personal preference; there’s a practical reason behind it. Bacon naturally shrinks as it cooks, and thick-cut varieties retain more of their size and substance, offering a more satisfying, meaty bite. The generous thickness also means it won’t slip through your grill grates easily, especially during longer smoke times. While any cut of bacon will technically work, a thicker slice provides a better surface for smoke absorption and a more robust eating experience. Look for good quality, uncured bacon if you want to control the sodium content and enhance the smoky flavor even further. The less processed, the better!
Crafting Candied Bacon with Maple Syrup and Brown Sugar
Candied bacon is a delightful fusion of sweet and savory, and achieving that perfect caramelization requires the right ingredients. For the sweetness, **light brown sugar or a brown monk fruit sweetener** works exceptionally well. Brown sugar contains molasses, which contributes to a deeper flavor and aids in caramelization, creating that signature sticky, glistening crust. Plain granulated sugar, on the other hand, tends to crystallize rather than caramelize effectively, so it’s best to avoid it for this recipe. While dark brown sugar contains more molasses than light brown sugar, either will yield excellent results.
Regarding zero-calorie sweeteners, I’ve primarily tested with brown monk fruit sweetener, which performs wonderfully. I generally advise against using other artificial sweeteners for this particular process, as their chemical compositions may not caramelize in the same desirable way, potentially leading to a less satisfying texture or an off-flavor.
For the maple syrup, quality makes a huge difference. I prefer using a thick, rich syrup. My go-to is a zero-calorie version made with monk fruit for a health-conscious option. However, if you’re using traditional syrup, always opt for **100% pure organic maple syrup**. This is crucial for achieving authentic maple flavor that cheap pancake syrups simply cannot replicate. Real maple syrup offers a complex, earthy sweetness that complements the savory bacon and smoky undertones beautifully, creating a truly gourmet candied bacon experience.
Optimal Wood/Pellets for Smoky Bacon
The type of wood or pellets you use is fundamental to achieving the desired smoky flavor in your bacon. Different woods impart distinct flavor profiles that can either enhance or overpower the natural taste of the pork. For bacon, which is typically already cured and smoked, you want a wood that complements its inherent savory notes without being too aggressive. The best choices for smoking bacon, especially applewood smoked bacon, include:
- Applewood: This is my top recommendation for a reason! Applewood provides a mild, fruity, and slightly sweet smoke that beautifully complements pork products like bacon and ham. It’s not overpowering, allowing the bacon’s natural flavors to shine through while adding a delightful aromatic layer.
- Hickory: A classic choice for pork, hickory delivers a stronger, more robust smoky flavor. It’s distinctly savory and can give your bacon a traditional, hearty smokehouse taste. Use it if you prefer a bolder smoke profile.
- Cherry: Similar to applewood, cherry wood offers a sweet, mild, and fruity smoke. It also imparts a beautiful rich mahogany color to the bacon, making it visually appealing. It’s a great choice if you want a subtle sweetness.
- Maple: Another fantastic option for pork, maple wood provides a sweet, mellow, and delicate smoke flavor. It pairs particularly well if you’re making candied bacon, echoing the maple syrup used in the coating.
Feel free to experiment with blends, such as a mix of apple and cherry, to find your perfect flavor balance. Always use high-quality food-grade pellets or wood chips for the best and safest smoking experience.
How to Smoke Bacon on the Traeger (and Other Pellet Grills)
Smoking bacon on a Traeger or any pellet grill is a straightforward process that yields incredibly flavorful results. The beauty of a pellet grill lies in its ability to maintain consistent temperatures and produce a steady, even smoke. While detailed measurements and full instructions are provided in the recipe card below, here’s a general overview of the simple steps:
- **Prepare Your Bacon (Optional Candied):** If you’re opting for candied bacon, generously brush each slice with maple syrup, then evenly sprinkle brown sugar or your chosen sweetener over the top. This coating will caramelize beautifully during the smoking process.
- **Arrange on Grates:** Carefully place the bacon strips directly onto the grates of your smoker. Ensure there’s a little space between each piece to allow for even smoke circulation and cooking. For easier cleanup, you can place the bacon on a wire rack set over a baking sheet, especially when making candied bacon to catch any drips.
- **Smoke to Perfection:** Close the smoker lid and allow the bacon to smoke at the recommended temperature until it reaches your desired level of crispiness. The slow and steady cooking process is what infuses the bacon with that incredible smoky depth.
Remember, patience is key when smoking. Resist the urge to frequently open the lid, as this releases smoke and heat, extending the cooking time and impacting consistency.
Finding the Perfect Smoker Temperature
The temperature at which you smoke your bacon plays a crucial role in both the cooking time and the intensity of the smoky flavor. There are two primary approaches:
- **Low and Slow (225°F):** This is my preferred method for achieving an **immense depth of smoky flavor**. Cooking bacon at 225°F (107°C) allows the smoke to penetrate the meat more effectively over a longer period. The fat renders slowly, resulting in tender, succulent bacon with crisp edges and a profound smoky aroma that truly elevates the experience. This method is perfect if you have the time and prioritize maximum flavor.
- **Faster Cook (325°F):** If you’re short on time, you can cook the bacon at a higher temperature of 325°F (163°C). While this significantly reduces the cooking time, be aware that it typically results in a **less smoky flavor**. The higher heat seals the exterior of the bacon more quickly, limiting the amount of smoke absorption. It will still be delicious and crispy, but the characteristic smoky depth will be less pronounced compared to the low-and-slow method.
Always ensure your smoker is preheated to the desired temperature before placing the bacon inside to ensure even cooking from the start.
Cooking Time and Knowing When Your Bacon is Done
The cooking time for smoked bacon can vary based on several factors, including the thickness of your bacon, your chosen smoker temperature, and most importantly, your desired level of crispiness. There’s no single “correct” cooking time, as personal preference plays a huge role.
- **At 225°F (Low and Slow):** Expect the bacon to take approximately **2 hours** to reach a beautifully crisp texture. This longer cooking time ensures maximum smoke penetration and a perfectly rendered fat.
- **At 325°F (Faster Cook):** If you opt for the higher temperature, your bacon will be ready much quicker, typically within **30-45 minutes**. Keep a close eye on it, as bacon can go from perfectly done to burnt quite rapidly at this temperature.
The best way to determine doneness is to **visually inspect the bacon** and touch it gently. It should be golden brown, firm, and crisp to your liking. The fat should be fully rendered and translucent, and the edges will be slightly curled. Remember, bacon will continue to crisp up slightly as it cools after being removed from the smoker. For consistent results, especially if you’re trying a new cut or temperature, it’s always better to cook to your desired texture rather than strictly adhering to a timer.
How to Store Leftover Smoked Bacon
Proper storage is essential to keep your delicious smoked bacon fresh and flavorful for as long as possible. Once the bacon has cooled completely to room temperature, transfer it to an **airtight container or a heavy-duty zip-top bag**. You can also wrap it tightly in aluminum foil or plastic wrap before placing it in the container for an extra layer of protection against air exposure. Store the sealed bacon in the **refrigerator** for up to **4-5 days**. For longer storage, cooked smoked bacon freezes exceptionally well. Place cooled bacon in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container, removing as much air as possible. It can be frozen for up to 2-3 months without significant loss of quality.
How to Reheat Leftover Smoked Bacon
Reheating smoked bacon without making it greasy or rubbery is simple with the right method. The best ways to bring your bacon back to its crispy glory are:
- **Oven Method:** Preheat your oven to 350°F (175°C). Place the bacon on a baking sheet, ideally on a wire rack to allow fat to drip away. Heat for 5-10 minutes, or until warmed through and crisp to your liking. This method works well for larger batches.
- **Air Fryer Method:** Preheat your air fryer to 350°F (175°C). Arrange the bacon in a single layer in the air fryer basket. Cook for 3-5 minutes, checking frequently, until it’s hot and crispy. The air fryer is fantastic for achieving a perfect crisp texture quickly.
- **Skillet Method:** For a few slices, a skillet on medium heat works well. Heat the bacon in a dry skillet for 1-2 minutes per side until it’s hot and has regained its crispness. Be careful not to overcrowd the pan.
Avoid microwaving, as this tends to make bacon chewy rather than crispy.
Delicious Recipes to Pair with Smoked Bacon
Smoked bacon isn’t just for breakfast! Its deep, savory flavor makes it an incredibly versatile ingredient that can elevate a wide array of dishes. Here are some fantastic recipes that pair perfectly with the rich taste of Traeger smoked bacon:
- Bacon Ranch Pasta Salad: The smoky notes of the bacon add a wonderful depth to this creamy, tangy pasta salad, making it an instant crowd-pleaser.
- Breakfast Crunchwrap: Transform your morning meal with a smoky crunch. This recipe is taken to the next level with the intense flavor of smoked bacon.
- Keto Bacon Cheeseburger Casserole: If you’re looking for a hearty, low-carb meal, smoked bacon is the ultimate complement to this cheeseburger casserole, infusing it with irresistible savory goodness.
- Bacon Spinach Artichoke Dip: Elevate a classic appetizer with crispy, smoky bacon. It adds a layer of flavor that makes this dip even more addictive.
- Twisted Bacon Recipe: Explore a fun and unique way to prepare your bacon, perfect for snacking or garnishing.
Explore More Traeger and Smoker Recipes
Once you master smoked bacon, a world of flavorful possibilities opens up on your Traeger or pellet smoker. These versatile grills are perfect for infusing a smoky essence into nearly any dish. If you enjoyed this bacon recipe, you’ll love exploring these other fantastic smoker creations from our kitchen:
- Smoked Mac and Cheese: A creamy, cheesy classic elevated with a irresistible smoky twist.
- Traeger Smoked Ham: Perfect for holidays or special dinners, this ham is juicy and bursting with flavor.
- Traeger Smoked Salmon: Delicately smoked salmon that’s flaky and rich, ideal for a gourmet meal.
- Traeger Smoked Chicken Breast: Tender and juicy chicken breasts with a subtle smoky flavor, perfect for meal prep.
- Smoked Salsa: A fresh and vibrant salsa with a unique smoky depth that’s sure to impress.
- Traeger Pulled Pork (Shoulder Butt): Fall-apart tender pulled pork, slow-smoked to perfection for sandwiches or tacos.
- Traeger Pork Belly Burnt Ends: Rich, sticky, and incredibly flavorful, these burnt ends are a true indulgence.
- Traeger Smoked Turkey: A show-stopping centerpiece for any feast, offering incredibly moist and flavorful turkey.
- Traeger Smoked Ribs (3-2-1 Method): Achieve perfectly tender and juicy ribs with this classic smoking technique.
- Traeger Smoked Chicken Wings: Crispy on the outside, juicy on the inside, these wings are infused with amazing smoky flavor.
- Smoked Lobster Tail: An elegant and surprisingly simple dish, offering delicate lobster with a hint of smoke.
- Traeger Smoked Whole Chicken: A wonderfully moist and flavorful whole chicken, perfect for family dinners.
- Air Fryer Hash Browns: (Not a smoker recipe, but pairs well with smoked meats.)
- Traeger Smoked Brisket: The king of BBQ, this brisket recipe delivers incredibly tender and flavorful results.
And for a perfect side dish, consider pairing your smoked bacon with Fried Potatoes and Onions.
Traeger Applewood Smoked Bacon
By Brandi Crawford
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10 minutes
2 hours
2 hours
10 minutes
Breakfast, Side Dish
American
10
slices
120
kcal
Equipment
- Traeger Pellet Smoker
- Smoker Pellets
Ingredients
-
1
pound
uncooked bacon (preferably thick-cut)
Optional Candied Bacon (Maple Brown Sugar)
-
¼
cup
maple syrup
The amount needed will vary based on bacon size and batch quantity. -
¼
cup
brown sugar or brown monk fruit sweetener
The amount needed will vary based on bacon size and batch quantity.
Instructions
- Preheat your Traeger or pellet grill to 225 degrees Fahrenheit (107°C). Allow it to come to temperature and produce consistent smoke.
- If preparing candied bacon, brush each slice evenly with maple syrup. Then, sprinkle the brown sugar or sweetener thoroughly over the bacon. For a savory kick, you can also sprinkle with freshly ground black pepper.
- Carefully place the bacon strips directly onto the grates of the smoker, ensuring adequate space between each piece for optimal smoke flow. Smoke for approximately 2 hours at 225°F, or until the bacon has reached your desired level of crispiness. (For a faster cook, you can set the temperature to 325°F and cook for 30-45 minutes, though this will result in less smoky flavor.)
- Once done, remove the bacon from the smoker and let it cool slightly on a wire rack before serving. Bacon will crisp up further as it cools.
Video
Video instructions for this recipe coming soon!
Chef’s Notes
- I often prepare half a batch of candied bacon and the remaining half as standard smoked bacon to offer variety.
- Feel free to customize your candied bacon by omitting the maple syrup and just using brown sugar or sweetener. I personally love the unique combination of both! A sprinkle of black pepper before smoking adds a wonderful contrast.
- For the best smoky flavor, Apple, hickory, cherry, and maple wood pellets or chips are excellent choices. Each imparts a slightly different, complementary taste.
- While cooking at 325°F offers a faster cook time (30-45 minutes), be aware that it typically results in a less intense smoky flavor compared to the low-and-slow method at 225°F.
- If you prefer to make bacon in an air fryer, cook at 380°F (193°C) for 8-10 minutes, flipping halfway through for even crisping.
- The macronutrient information provided assumes the use of monk fruit sweetener for candied bacon. For the most accurate nutritional details, please calculate based on the specific ingredients and brands you use in your recipe, using your preferred nutrition calculator.
Nutrition
Serving:
2
slices
Calories:
120
kcal
Protein:
8
g
Fat:
4
g
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Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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