Today, I’m diving headfirst into the smoky world of bacon, not just any bacon – we’re talking about the heavenly creation Masterbuilt Smoked Bacon. Get ready to embark on a flavor-packed journey with me as we explore everything from the best bacon cuts to the wood that will infuse your bacon with mouthwatering smokiness. Let’s get this bacon party started!
How to Make Smoked Bacon on Masterbuilt
Let’s kick things off with a quick rundown of the recipe. Making smoked bacon on a Masterbuilt smoker is as easy as pie. Here’s the scoop:
Step 1: Choose the Perfect Bacon First things first, you gotta get your hands on some quality bacon. I’m talking about the good stuff here – preferably thick-cut. None of that flimsy, paper-thin nonsense. Go big or go home!
Step 2: Prep That Bacon Lay your bacon out on a tray and give it a generous sprinkle of your favorite dry rub or seasonings. Whether you’re into classic salt and pepper or feeling adventurous with some smoked paprika, it’s your world. Spice it up!
Step 3: Preheat the Smoker Fire up your Masterbuilt smoker and set it to 200-225°F (that’s around 95-107°C for my British buddies). We want a nice, slow smoke to infuse all that flavor.
Step 4: Wood Choice Matters Now, the fun part is picking the wood for smoking. Personally, I’m all about that hickory. It adds a rich, smoky flavor that pairs beautifully with bacon. But don’t be afraid to experiment with applewood, cherry, or mesquite. Variety is the spice of life!
Step 5: Smoke ‘Em Up Once your smoker is purring away at the right temperature and your wood chips are smokin’, it’s time to lay those bacon strips on the grates. Close the lid and let the magic happen. Smoke ’em for about 2-3 hours or until they reach your desired level of crispiness and smokiness.
Step 6: Feast Time! Finally, remove those beautiful, smoky bacon strips, and let them cool for a minute (if you can resist the temptation). Then, devour ’em like there’s no tomorrow! You can use them in sandwiches, salads, or just eat ’em straight. No judgment here!
What Kind of Bacon is Best to Smoke?
Alright, let’s talk bacon varieties. While you can technically smoke any type of bacon, I’d recommend going for the thick-cut stuff. It holds up better to the smoking process and absorbs all that lovely smoky flavor without getting too crispy.
What Wood Should I Use
Wood choice is crucial when it comes to smoking bacon. As I mentioned earlier, hickory is a personal favorite, but here’s a tidbit for you – applewood gives your bacon a subtle, fruity twist, while mesquite brings a bold, southwestern flavor. Mix and match to find your perfect combo!
- Patience, my friends. Low and slow is the name of the game.
- Don’t overcrowd the smoker – give your bacon room to breathe.
- Keep an eye on that temperature. Fluctuations can mess with your bacon’s texture.
- If you want to get real fancy, try a maple syrup glaze or a brown sugar rub for a sweet, smoky treat!
What to Serve
Now, you might be wondering, what do I pair with this heavenly smoked bacon? Well, you’ve got options:
- The Classic BLT: Make a killer bacon, lettuce, and tomato sandwich with some mayo and toasted bread.
- Bacon-Wrapped Anything: Seriously, wrap it around veggies, chicken, or even shrimp – it’s a flavor explosion.
- Bacon and Eggs: You can never go wrong with a classic breakfast of bacon and eggs, right?
- Bacon-Wrapped Dates: Impress your guests with this sweet and savory appetizer.
In closing, my friends, there’s nothing quite like the mouthwatering aroma of smoked bacon wafting through the air. It’s a culinary adventure that’ll make you the star of your next cookout. So, give it a shot, experiment with flavors, and treat yourself to the smoky delight that is homemade Masterbuilt smoked bacon.
Thanks for joining me on this bacon-filled journey. Until next time, remember: “Life’s better with bacon!”
Masterbuilt Smoked Bacon
Unlock the secret to incredible flavor with our Masterbuilt smoked bacon recipe. Delight your taste buds with perfectly cooked, heavenly bacon every time.
- 2 pounds about 900 grams of thick-cut pork belly
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black pepper freshly ground
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Wood chips for smoking hickory, applewood, or your choice
- A meat thermometer
Preparing the Pork Belly
- Step 1: Trim and Shape the Pork Belly Start by taking your pork belly and trimming any excess fat or irregularities. You want a rectangular shape that's roughly even in thickness.
- Step 2: Mix the Dry Rub In a bowl, combine the kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and onion powder. This is your dry rub – it's the secret sauce to flavoring your bacon.
- Step 3: Rub it In Lay the pork belly on a baking sheet and generously rub the dry rub mixture all over it, making sure to coat both sides evenly. Don't be shy – get in there and massage it!
- Step 4: Wrap it Up Wrap the seasoned pork belly tightly in plastic wrap and place it in the fridge. Let it hang out in there for 5-7 days. Yep, you read that right – patience is key.
Smoking the Bacon
- Step 5: Preheat the Masterbuilt Smoker About an hour before you're ready to smoke your bacon, fire up your Masterbuilt smoker and set it to a temperature between 200-225°F (95-107°C). Add your wood chips (hickory, applewood, or your choice) to the smoker box or a foil pouch with some holes punched in it.
- Step 6: Prepare the Pork Belly Take the pork belly out of the fridge and let it sit at room temperature for about 30 minutes. This helps it smoke more evenly.
- Step 7: Smoke 'Em Up Place the pork belly on the smoker grates, and insert a meat thermometer into the thickest part. Close the smoker lid, and let the magic happen. Smoke your bacon for 2-3 hours, or until the internal temperature reaches around 150°F (65°C).
- Step 8: Cool and Slice Remove your smoked bacon from the Masterbuilt smoker and let it cool for a bit on a clean surface. Once it's cool enough to handle, slice it into your desired thickness. Thick or thin, it's your call!
- Step 9: Store or Devour You can store your homemade smoked bacon in the fridge for up to two weeks or freeze it for longer. But let's be real – it's so good that it probably won't last that long. Enjoy your smoky creation on sandwiches, salads, or just on its own.