10 how long to smoke sliced bacon at 225 Ideas

Below is information and knowledge on the topic how long to smoke sliced bacon at 225 gather and compiled by the monanngon.net team. Along with other related topics like: How long to smoke bacon at 180, Smoked bacon at 225, How long to smoke bacon at 200, Smoking pre sliced bacon, How long to smoke bacon at 250, How Long to smoke bacon at 300, How long to smoke bacon strips, why smoke bacon to 150 ?.

Smoked Bacon Candy (aka. Pig Candy or Candied Bacon) – Learn to Smoke Meat with Jeff Phillips

Smoked bacon candy doesn’t need a lot of introduction and there’s not a better marriage of foods than what happens when you combine sweet maple syrup, Jeff’s original rub and bacon. Add the smoke factor and this might just knock you off your feet. I just made 4 lbs of this at home and my crew wiped it out quick!

Wanna watch this process on video? HERE IT IS

  • Prep Time: 15 minutes
  • Marinate Time: 8 hours (optional)
  • Cook Time: 2 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: n/a
  • Recommended Wood: Apple or Maple
  • 1+ lbs of bacon, thick sliced
  • Jeff’s original rub
  • Real maple syrup
  • Brown sugar (dark is best in my opinion)
  • Plastic lidded container for marinating.

Peel the bacon apart

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Layer it into a lidded container and drizzle maple syrup and Jeff’s original rub between each layer.

I spread the syrup out with a brush before sprinkling on the rub.

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Once all of the bacon is layered into the container with maple syrup and my original rub , cover it and place it in the fridge overnight to marinate.

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To smoke the bacon and turn it into bacon candy, lay it on a Bradley rack, cooling rack or onto Weber grill pans. Be sure to leave a little space between each piece to allow the smoke easy access and to make sure they don’t stick together.

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Sprinkle more of my original rub and brown sugar onto the bacon just before it goes into the smoker

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Prepare your smoker for cooking at about 225°F with indirect heat.

Let the smoker heat up to 225°F before placing the bacon in the smoker.

Place the bacon into the smoker and let it smoke away for about 1 hour over indirect heat.

At the end of an hour, take it out of the smoker and flip the bacon pieces over to the other side. Once again, make sure the pieces do not touch.

Brush on more maple syrup.

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Sprinkle more brown sugar

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Smoke for an additional hour

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Remove from the metal racks onto parchment paper to cool for about 30 minutes before eating it for best results. If you are like me, waiting is difficult to do and the number of cooled pieces is less than the number of pieces that actually came out of the smoker;-)

Not sure how that happens!

I recommend breaking the bacon up into 3rds or halves and let the frenzy begin!

Do I have to marinate the bacon?

No.. this is something I do to get more of the rub and maple flavor into the bacon but it is completely optional. You can easily brush on maple syrup and sprinkle with original rub and brown sugar right before it goes into the smoker.

Does the leftover cooked bacon have to be refrigerated?

Yes. According to food safety experts, cooked bacon must be refrigerated to keep it safe but if you like bacon as much as I do, there won’t be no leftovers.

Can you use thin cut bacon instead?

Yes you can but, in my humble opinion, the ratio of meat to brown sugar, rub and maple syrup is all wrong with thin bacon. The thick bacon makes a bigger statement and allows the other ingredients to be a compliment.

Is bacon candy crispy or chewy?

Bacon candy is definitely not crispy but it should not be “wimpy”. It will be bendable when you remove it from the smoker but after it sits and cools, it should firm up quite a bit.

Print

smoked bacon candy 575x384 1

Smoked bacon candy doesn’t need a lot of introduction and there’s not a better marriage of foods than what happens when you combine sweet syrup and bacon. Add the smoke factor and this might just knock you off your feet.

  • Author: Jeff Phillips
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 4 -6
  • Category: Appetizer
  • Cuisine: Barbecue, Hot Smoking
  • bacon ((thick sliced))
  • Jeff’s original rub
  • Real maple syrup
  • Brown sugar ((dark is best in my opinion))

Season the Bacon

  1. Peel the bacon apart
  2. Layer it into a lidded container and drizzle maple syrup and rub between each layer.
  3. Spread the syrup out with a brush before sprinkling on the rub.

Marinate the Bacon Overnight

  1. Once all of the bacon is layered into the container with maple syrup and rub, cover it and place it in the fridge overnight to marinate.

Prepare the Bacon for Smoking

  1. To smoke the bacon and turn it into bacon candy, lay it on a jerky rack or onto bradley racks. Be sure to leave a little space between each piece to allow the smoke easy access and to make sure they don’t stick together.
  2. Sprinkle more rub and brown sugar onto the bacon just before it goes into the smoker

Get the Smoker Ready

  1. Prepare your smoker for cooking at about 225°F with indirect heat.
  2. Let the smoker heat up to 225°F before placing the bacon in the smoker.

Smoke the Bacon Candy

  1. Place the bacon into the smoker and let it smoke away for about 1 hour over indirect heat.
  2. At the end of an hour, take it out of the smoker and flip the bacon pieces over to the other side. Once again, make sure the pieces do not touch.
  3. Brush on more maple syrup and brown sugar
  4. Smoke for an additional hour
  5. Remove to parchment paper right away and let it cool for about 30 minutes before eating it for best results.
  6. Break the bacon up into 3rds or halves and let the frenzy begin!

Keywords: bacon candy recipe, pig candy recipe, smoked bacon candy, smoked pig candy

Order Jeff’s Rubs and Barbecue Sauce TODAY!

✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!

Note: You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Extra Information About how long to smoke sliced bacon at 225 That You May Find Interested

If the information we provide above is not enough, you may find more below here.

Smoked Bacon Candy (aka. Pig Candy or Candied Bacon)

  • Author: smoking-meat.com

  • Rating: 3⭐ (308087 rating)

  • Highest Rate: 5⭐

  • Lowest Rate: 2⭐

  • Sumary: Smoked bacon candy doesn’t need a lot of introduction and there’s not a better marriage of foods than what happens when you combine sweet maple

  • Matching Result: How long does it take to cook bacon at 225? … Smoke over indirect heat at 225°F until the internal temp is 150°F, about 2 hours. You can use any wood you like.

  • Intro: Smoked Bacon Candy (aka. Pig Candy or Candied Bacon) – Learn to Smoke Meat with Jeff Phillips Smoked bacon candy doesn’t need a lot of introduction and there’s not a better marriage of foods than what happens when you combine sweet maple syrup, Jeff’s original rub and bacon. Add the smoke factor…
  • Source: https://www.smoking-meat.com/october-23-2014-smoked-bacon-candy-pig-candy

Smoked Bacon [How to Smoke Bacon Slices]

Smoked Bacon [How to Smoke Bacon Slices]

  • Author: lowcarbhoser.com

  • Rating: 3⭐ (308087 rating)

  • Highest Rate: 5⭐

  • Lowest Rate: 2⭐

  • Sumary: You’ve fried bacon, you’ve baked it in the oven… but have you tried smoking it? Smoked bacon is a fantastic use for your smoker or grill!

  • Matching Result: Smoke the bacon at around 170°F to an internal temperature of 145°F, which would take about 5 hours. Or smoke them at 200-225°F for about 2 1/2- …

  • Intro: Smoked BaconYou’ve fried bacon, you’ve baked it in the oven… but have you tried smoking it? Smoked bacon is a fantastic use for your smoker or grill! Lately, we’ve been playing a bit of “can we smoke it?” when it comes to food, and our propane smoker. We brought it…
  • Source: https://lowcarbhoser.com/smoked-bacon/

Frequently Asked Questions About how long to smoke sliced bacon at 225

If you have questions that need to be answered about the topic how long to smoke sliced bacon at 225, then this section may help you solve it.

How much time does it take to smoke bacon slices?

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How long should bacon be smoked at 225 degrees?

In general, cook the bacon for however long it takes to achieve your desired texture, whether that be 225 degrees for 2 hours, 325 degrees for 30 to 45 minutes, or any other temperature in between.

How is pre-sliced bacon smoked?

It is incredibly simple to smoke bacon: simply preheat the smoker to 200°F, place the bacon directly on the smoker rack or on a cooling rack atop a baking pan, smoke the bacon for 30 minutes to give it a stronger smoke flavor, then raise the temperature to 400°F and cook the bacon until it is finished and crispy.

At 250 degrees, how long does it take to smoke bacon?

There is no need to flip the bacon because the smoker heats evenly. Next, preheat your smoker to 250 degrees Fahrenheit. Next, toss your bacon slices with brown sugar and pepper. Finally, place them directly onto the grill grate.

What temperature is ideal for smoking bacon?

Smoke the bacon. Use hickory, apple, cherry, or another preferred hardwood (or blend of woods) as the smoking fuel. The temperature should be set at 175 degrees for an electric or gas smoker, and it will fluctuate between 160 and 180 degrees for a charcoal smoker.

How can you tell when the bacon has finished smoking?

The best way to check this is to use an instant read thermometer, such as the Thermapen, and smoke for about 3 hours, or until the internal temperature of your bacon is 160°F, depending on the size of your pork belly.

How can you tell when the bacon has finished smoking?

Use a leave-in probe thermometer like the DOT to monitor the pork’s internal temperature. This cooking will not render the fat, nor will it crisp the belly into cooked bacon. The cured belly should be cooked at 200°F (93°C) until it reaches an internal temperature of 150°F (66°C).

What temperature renders bacon bacteria inert?

The only way to kill bacteria by temperature is to cook food at temperatures of 165 degrees or higher. It is a myth that bacteria are killed at temperatures below 40 degrees; in reality, bacteria growth is slowed but not stopped.

What temperature is ideal for smoking bacon?

Most people smoke until internal temperature reaches 155°F to be on the safe side (if thermometer was off), but it is safe to eat at 145°F. Smoking the bacon at around 170°F to an internal temperature of 145°F would take about 5 hours, or smoke them at 200-225°F for about 2 1/2-3 hours.

Does bacon require a break after being smoked?

After the smoking process is complete, wrap your bacon in plastic and store it in the refrigerator for at least a day to let the flavors meld.

How can you tell when the bacon has finished smoking?

It’s fine to remove the slices from the heat when they are still a little chewy, but bacon is typically served crisp. Bacon is considered fully cooked when the meat changes color from pink to brown and the fat has had a chance to render out.

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