A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process.  Cured ham has a pink or deep rose color. These are the types of ham that you’d generally find at the grocery store.

A fresh ham is a ham that has not been cured.  They are typically more beige or pale pink in appearance, kind of like a fresh pork roast.  Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast.  In this post, we’ll go over everything you need to know for how to smoke a fresh ham!

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Preheat Your Smoker

Smoking a fresh ham is a time consuming process, so I always like to maximize efficiency with my time.  With that in mind, I think it’s best to get the fire going so that you can prepare the fresh ham while your smoker gets up to desired temperature.

Preheat your smoker, then let the heat rise and smoke curate.  When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit.  Be sure to check in often to make sure your temperature is right.

Prep the Ham

While your smoker heats up, it’s time to prepare the ham.  The first thing you should do is take a knife and cut long slits, creating a diamond pattern across the entire ham skin.  You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat.

We do this for a couple of reasons.  First, it the slits will make it easier for the outside of the ham to crisp up when it smokes.  The second reason is that it creates more surface area for the rub and seasoning to absorb in.

Speaking of seasoning, our next step is to take the yellow mustard and coat the entire ham in a light layer.  The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes.  So don’t worry about it if you don’t like the flavor of yellow mustard.

Next, apply a generous coat of your dry rub and/or spices.  You should coat the entire ham evenly, and don’t forget to season the insides of the diamond pattern we cut earlier.

To inject the ham, mix the injection recipe ingredients we listed above in a saucepan.  Use low heat and bring the mixture to a boil.  Inject evenly throughout the ham, including spots close to the skin and near the center.  After injection, let the ham rest for a moment to cool.

Fresh Ham On the Smoker

Put the ham on the smoker after it’s been seasoned and the smoker is at 225 degrees Fahrenheit. It’s ok if the temperature is higher or lower by a few degrees, but 225 is where we want to be.  Add coals or adjust your air ducts as necessary to get the temperature right and consistent.  Also add wood chips as necessary to keep a steady flow of smoke.

The rule of thumb for ham is 20 minutes per pound, but we’re really just cooking to an internal temperature of 165 degrees.

Every 2 hours, mix pineapple juice with a pinch of brown sugar (I like to do 1 Tbsp brown sugar per cup of pineapple juice) and baste the mixture over the outside of the ham with your silicone basting brush.  This will caramelize the crust and add to the delectability of the ham.

Once the center of your ham reaches an internal temperature of 135 degrees, remove the ham from the smoker and wrap it loosely in aluminum foil.  You should leave openings on the ends so that the ham will continue to get exposure to the smoke.

Pro Tip: Don’t open the lid unless you absolutely have to.  Each time you open it, valuable heat escapes and it takes time to get the temperature right again.  You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook.

Place the ham back on the grill and continue to smoke until it reaches an internal temperature of 165 degrees at the center.

Rest, Then Prepare, Then Feast

The last part that comes in the process of how to smoke a fresh ham is to let it rest.  After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on.  We want to let the ham rest for about 30 minutes before cutting into it.

Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat.  This will in turn make the entire fresh ham much more tender and juicy when it’s time to eat.

Once the ham has rested, carve into it, serve, and enjoy!  I recommend carving quarter inch slices, but feel free to slice to the width of your preference. This makes a great festive meal for holidays like Easter, Christmas, or New Years!

Print

How to Smoke a Fresh Ham

How to Smoke a Fresh Ham – Complete Guide

Course Main Course

Cuisine American

Keyword How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking

Prep Time 45 minutes minutes

Cook Time 8 hours hours

Resting Time 30 minutes minutes

Total Time 9 hours hours 15 minutes minutes

Servings 8 people

Calories 400kcal

Author Jimmy Watts

Equipment

• Smoker
• Charcoal
• Flavored Wood Chips (Hickory, Apple, or Cherry)
• Silicone Basting Brush
• Aluminum Foil
• Probe Thermometer
• Meat Injector (Optional)

Ingredients

• 10 lbs fresh ham
• 2 cups dry rub
• 1 cup yellow mustard
• 1 cup pineapple juice
• 1 tbsp brown sugar

Optional Fresh Ham Injection Ingredients

• 3/4 cups apple juice
• 1/4 cups pineapple juice
• 1 cup water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 tbs Worcestershire sauce

Instructions

• Preheat your smoker to 225 degrees. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center.
• Prepare the ham. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. Be sure to not penetrate the skin enough to cut into the meat. Coat the outside of the fresh ham with a light layer of yellow mustard.
• Coat the outside of the fresh ham with your dry rub evenly and generously. Be sure to get the rub inside of the slits just cut into the skin.
• Optional: Bring injection ingredients to a boil over low heat in a sacuepan and mix. Inject evenly throughout the ham. After injection, allow the ham to rest and cool down.
• After the smoker has reached 225 degrees Fahrenheit, place the fresh ham on the smoker's grate. Close the lid.
• Mix 1 cup of pineapple juice with a tablespoon of brown sugar. Every 2 hours, use a silicone basting brush to coat mixture over the entire outside of the ham.
• When the fresh ham's internal temperature reaches 135ºF, loosely wrap the ham in aluminum foil. Leave openings at each end so that the ham will still have exposure to the smoke.
• Place the foil wrapped ham back on the cooking grate and continue smoking.
• As soon as the internal temperature reaches 165ºF, remove the ham from the smoker and allow it to rest at room temperature for 30 minutes.
• Carve, serve, and enjoy!

Nutrition

Calories: 400kcal

How Long to Smoke a Fresh Ham Per Pound?

The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound.  That being said, we always recommend to cook to an internal temperature of 165 degrees, no matter how long that takes.

Frequently Asked Questions

What Temperature Do You Smoke A Raw Ham?

The temperature of a raw ham when being smoked is as important as the length of time it should be smoked. A fresh raw ham generally requires around 15 to 20 minutes per pound to become fully smoked. Therefore, it is wise to use your time efficiently.

While you prepare your ham, you should preheat your smoker. We recommend adding charcoal to the fire to get it going. After only a few minutes, the coals should have ashed over on top. You’ll know this when you see the center glowing bright red.

Once you see this red, it is time to add soaked wood chunks. Then, close the lid and allow the heat to rise up and the smoke to build.

When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. Check this temperature while it preheats and do so regularly as the ham cooks.

Is a Smoked Ham Fully Cooked?

Some smoked hams are fully cooked but people often mistake uncooked hams for the cooked variety. In short, if a ham is cured, smoked, or baked, it is considered “pre-cooked.” Therefore, it doesn’t technically need to be cooked again.

Most hams that are sold to consumers are already cured, smoked, or baked. Therefore, it can be eaten right from the refrigerator. However, other hams are generally reheated for an improved texture and flavor. If you buy fresh, raw ham, it will need to be cooked before serving.

Luckily, it is easy to see if your ham has been processed or not as the packaging should state what type of ham it is. If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. Also, if the packaging states this, it will not be a cured ham.

Does Uncured Smoked Ham Need to Be Cooked?

An uncured smoked ham can be cooked in the same manner as a cured ham. However, the majority of uncured meats we purchase in stores and markets are fully cooked before they hit the shelves. Therefore, you only need to reheat the meat to your liking on most occasions.

To cook an uncured smoked ham, you should place it in a roasting pan and then on a rack. You should add a little dash of water to the bottom of the pan before covering it securely with a lid or kitchen foil.

Bake the ham at 325 degrees Fahrenheit for 15 to 18 minutes per pound. Do this until the meat thermometer reaches a temperature of 140 degrees Fahrenheit. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat.

What is the Difference Between a Picnic Ham and a Smoked Ham?

There are so many different kinds of hams out there. Even the oldest surviving Latin prose from the first century BC has instructions on preparing ham! Two popular hams are picnic hams and smoked hams.

A picnic ham is a cut of pork from the upper portion of the foreleg. This piece extends into a portion of the pig’s shoulder. Because it doesn’t come from the back leg, it is not considered a true ham.

A smoked ham, on the other hand, is a section of a leg of pork. It is then cured in a brine and hung in a smokehouse where it is smoked over low heat for a long period of time. This adds extra flavor to the ham.

Both fresh ham and cooked ham can be smoked, depending on what somebody prefers.

How Long Does a Smoked Ham Last?

We’ve written a complete guide to storing ham here, but a general rule of thumb is that smoked ham lasts 5 days in the fridge and 3 months in the freezer.

Wrap Up

Now you’ve got the knowledge for how to smoke a fresh ham – that’s it!  If the process seems overwhelming, just take it step by step and you’ll get the hang of it.  Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering.

If you used this recipe, I’d love to hear how it turned out!  Get in touch in the comments section below or email us to let us know how your smoked ham adventure went.

Check out our guide on the best meat slicers next if you want to turn your smoked fresh ham into lunch meat slices!

The post How to Smoke a Fresh Ham – Recipe, Tips, and Complete Guide appeared first on Own The Grill.

To get the most out of your pulled pork, you have to know how to store it well and the best methods for reheating.

There are some other practical reasons to reheat pulled pork too.  Maybe you have a big gathering of family and friends coming over the next day around noon to watch the game.  You definitely wouldn’t have the time to smoke pulled pork and serve it all in that morning.

In that case you’d want to cook it a day or two early, store it properly, then reheat to serve your guests.

In this post, we’ll go over everything you need to know about reheating pulled pork.  We’ll go over how to use various methods, how to store your food properly, and some great recipes you can use to serve delicious reheated pulled pork.

Get Started the Right Way With Proper Storage

To get the most out of pork, the work actually begins right after you finish cooking or smoking your pork.  In order to keep your pulled pork juicy and tasty, you’ll need to store it properly.

If you’re cooking a pork for the following day, it’s actually better to keep the pork butt whole.  Wrap it in foil and put it in your refrigerator.  By keeping it whole, it will retain moisture much better compared to shredding and then storing it.

If you’ve already pulled your pork and have a bunch left over, that’s ok! After you finish cooking and pulling your pork, just be sure to save the pan drippings and juices that come out.  You’ll want to keep these for later to help your food stay moist and juicy when you reheat.

Put your pulled pork in a container, then combine with the pan drippings and juices.  From there, you can put your leftovers in the fridge or freezer for storage.

You’ll want to do this step as soon as possible.  The USDA explicitly advises against leaving food out too long at room temperature.  If your food remains between 40°F and 140°F for too long, there’s an increased risk of bacteria growing to dangerous levels.

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5 Different Ways to Reheat Pulled Pork

Reheating Pulled Pork in the Microwave

The first and easiest method for reheating pulled pork is to do it in the microwave.  This is personally my least favorite way to reheat pulled pork, but it’s a simple and effective way to do it.  It’s especially good if you’re short on time.

To use this method, you’ll first need to make sure that your pork is in a microwave safe container.  It’s vital that you don’t microwave any plastic wrappings that aren’t microwave safe.  These can lead to harmful chemicals and toxins getting cooked into your food.

Here’s a step by step guide for how to reheat pulled pork in the microwave:

• Step 1 – Gather your pulled pork and place it into a microwave container.
• Step 2 – If you stored your juices and drippings in a separate container, pour a proportionate amount over the pork you want to be reheated.
• Step 3 – Place your pulled pork and drippings in the microwave, cover the container, and cook on the medium setting for a minute at a time.  After each minute, check the temperature of your pork so you don’t overcook it.  Ideally you should check it with a thermometer.  Your food is ready to go once it reaches a temperature of 165°F.
• Step 4 – If your food is drying out, add an extra splash of juices and pan drippings.  If you run out or forgot to save the drippings, you can substitute a splash of apple juice or BBQ sauce instead.  The pan drippings are ideal though.
• Step 5 – Ready to serve!

Reheating Pulled Pork in the Oven

If you have a little more time on your hands, using your oven as a means of reheating is healthier and is a great way to warm up a particularly large portion of pulled pork.

• Step 1 – Preheat your oven to 225°F
• Step 2 – Take your whole pork butt or shredded pork in an oven safe dish.  Add pan drippings as needed.  Just a little splash should be sufficient if you’re reheating a whole butt, but you might want to use extra or all of your leftover drippings if you’re reheating pulled pork.  Apple juice, broth, and BBQ sauce are good replacements for drippings if you run out or forgot to save them.
• Step 3 – Cover your meat with foil.  The layer of foil will help to retain and lock in moisture while your foil reheats.  Set your dish on the middle rack of your oven that is now heated to 225°F.
• Step 4 – Heat your leftover pork in the oven until it reaches an internal temperature of 165°F.  It’s easiest to measure your food’s temperature with the aid of a probe meat thermometer.  Just to give you an idea, this could take 30 minutes to an hour depending on how much food you need to reheat.
• Step 5 – Pro tip* after your pork reaches 165 degrees, open the foil at the top to expose the top layer of your pork.  Leave it in the oven for just a few minutes longer to add a little bit of delicious bark to your food.
• Step 6 – If you started this process with a full pork butt, now is the time to shred it.  Serve and enjoy!

That’s how to reheat pulled pork in the oven!  This method is healthy and ideal if you have the time.

Reheating Pulled Pork on the Grill

In order to reheat the best on a grill, you’re going to use indirect heat grilling to reheat pulled pork.  The reason is, you don’t want the direct heat of your flame to easily dry out your food.

For those not familiar, indirect heat means setting up 2 zones on your grill.  The heated portion of your grill is to the side of where your food sits while it cooks.  Not directly under it.  You’re trying to create an environment using convection heat inside of your grill that’s not all that different from cooking in an oven.

You might be wondering why you’d do indirect heating on a grill instead of just using an oven.  After all, it’s probably a little extra work to do it on the grill.

There are a few small practical reasons, but the main answer is flavor.  Using your grill allows you to impart another small round of flavor add into your food, especially if you’re reheating with a charcoal or wood fired grill.

• Step 1 – Create your two zone cooking on your grill.  On a gas grill, that means turning one side of your grill’s burners on while leaving the other side off.  For charcoal grills, place your coals in a pile on only one side of your grill.
• Step 2 – Heat your grill until the indirect side (the side where the flames are NOT active) reaches 225°F.
• Step 3 – Take your meat out of the refrigerator and wrap it in two layers of foil.  Add your pan drippings to the meat before you completely wrap in foil.  For whole butts, it’s probably worth adding an extra quarter of a cup of water or broth to ensure the meat remains moist enough.
• Step 4 – Place the foil wrapped meat on the indirect side of the grill.  Leave it on the grill until it reaches an internal temperature of 165°F.  Again, a probe meat thermometer helps a lot for this!
• Step 5 – Take your meat off of the grill after it reaches temperature and unwrap the foil.  Be sure to save and keep all of the drippings.
• Step 6 – If you want to crisp the outside of your pork for a barky outside, place it on the direct heat side of the grill for a couple of minutes.  If your meat is already shredded, put it in a grill safe aluminum pan for this part.
• Step 7 – Remove from the grill, shred your pork if needed, then serve and enjoy!

Reheating pulled pork on the grill is probably my favorite way of doing this, but it does require a tiny bit of extra effort, coordination, and time!

Reheating Pulled Pork in a Crock Pot

Crock pots and slow cookers are great set it and forget it methods of reheating pulled pork.

• Step 1 – Set your crock pot to either the low heat or keep warm setting.
• Step 2 – Add your meat to the crock pot along with pan drippings or a splash of apple juice and/or BBQ sauce.  Be careful not to over do this step with a crock pot though.  Slow cookers do a really good job of retaining moisture so you we’re less concerned about this method resulting in dry meat.
• Step 3 – Keep your food inside the pot until it reaches a temperature of 165°F.  This typically takes around 2-3 hours on the keep warm or low setting of most crock pots.
• Step 4 – Ready to serve!

The Sous Vide Method

Sous Vide just sounds fancy, but it’s really a fairly simple method of cooking and heating food.  You just need a couple of pieces of equipment to get it done.

The Sous Vide method implies vacuum sealing your food in a bag then placing said vacuum sealed bag into hot water.

Obviously, that means you’ll need to have a

vacuum sealer machine

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• Step 1 – Bring your Sous Vide machine or pot of water up to 165°F or a little bit hotter if you need to move quicker.
• Step 2 – Place your vacuum sealed bags of pork into the water.
• Step 3 – Keep your food inside the water until it reaches a temperature of 165°F.  The rule of thumb is about 30 minutes per inch of thickness of your bag.
• Step 4 – Ready to serve!

The great thing about the Sous Vide method is that you don’t need to worry much about adding drippings or additional moisture thanks to the sealed bag.

How Many Times Can You Reheat Pulled Pork?

The technical answer to this question is up for debate.  For practicality’s sake, it’s probably best to plan on reheating pulled pork only one time, maximum.

Each time you reheat pulled pork, it will spend quite a bit of time in that 40°F to 140°F range where it’s prone to bacteria growth.  We obviously don’t want that.

The other reason is that each time you reheat food, it takes away moisture and also takes away from the quality and taste of your food.  Especially if you’re using one of the quick methods outlined above like microwave reheating.

With that in mind, it’s probably best to plan on reheating just once.  If you want your pork to last a longer time, freeze it in single serving portions so you don’t have to reheat an entire batch just to feed one person.

4 Quick and Easy Reheated Pulled Pork Recipes

You might also be wondering what exactly to do with all of that reheated pulled pork.  If you did a good job of smoking it in the first place, it will be delicious on its own or with a little bit of BBQ sauce.

But if you really want to take it to the next level, here is a look at a few of our favorite leftover pulled pork recipes:

Pulled Pork Cuban Sandwich

I’m as guilty as anybody of just slapping some meat in between bread and calling it a sandwich when I’m feeling lazy.

But you can take the flavor of your reheated pulled pork to the next level with this Pulled Pork Cuban Sandwich Recipe.  It’s easy, quick, and doesn’t require a ton of ingredients.

Ingredients:

• 1 sub roll or baguette (12 inches give or take, depending on your preference)
• Yellow mustard
• 2 thick slices of Swiss cheese
• 2 thick slices of ham
• Dill pickle chips (about 8)
• Thinly sliced red onion (about 1/2 cup)

Slice the sub roll in half.  If desired, toast the roll.  Next, smear both sides of the roll with mustard.  After that, place Swiss cheese, ham, leftover pulled pork, pickles, and onions.

Nachos

Nachos are the quintessential leftover meal.  Pulled pork is the PERFECT meat to use in any delicious nachos recipe.  With a few extra ingredients, you can be enjoying restaurant level nachos at home by utilizing your leftovers.

Ingredients:

• 12 oz tortilla chips
• 2 lbs cheese (mexican blend or combination of cheddar and monterey jack)
• 1 diced avocado
• 1 cup refried beans
• 1/2 cup sour cream
• 1/4 cup sliced red onion
• 1/4 cup BBQ sauce (sweet)
• 1/4 cup sliced jalepenos (optional)
• Cilantro to garnish
• Lime to garnish

Heat oven to 350°F and cover a baking sheet with nonstick spray.  Layer half of the chips on the sheet, and top with pulled pork, black beans, jalapenos, onions and cheese.  Place another layer of chips, pulled pork, black beans, jalapenos, onions and cheese on top of that.

Bake 20-25 minutes or until cheese has melted.  Remove from oven and add sour cream, avocado, BBQ sauce, cilantro and lime.

Pulled Pork BBQ Pizza

BBQ pizza is one of my all time favorites.  It’s commonly served with chicken as the main meat, but pulled pork is just as delicious on a pizza, if not better.

You can make your own crust at home if that’s your thing, or you can buy and easy make crust from your local grocery store to get started.

Ingredients:

• 1 pizza crust (12 inches)
• 2 cups shredded cheese (monterey jack or pizza blend ideal)
• 1 cup sweet and/or spicy BBQ sauce
• 1 cup sliced pepperoncini peppers
• 1 cup chopped red onion
• Leftover pulled pork
• 1/2 cup chopped cilantro

Preheat oven to 350°F.  Place pizza crust on a baking sheet.  Spread the BBQ sauce on the crust.  Layer on cheese, pulled pork, peppers, onions, and cilantro.  Bake in the oven for 15 minutes or until cheese is melted and crust is crispy.

Pulled Pork Mac and Cheese

Mac and cheese – the ultimate comfort food.  Pulled pork and mac and cheese go incredibly well together, and it’s a perfect way to utilize your reheated pulled pork.

You can make this one as simple or as sophisticated as you want.  Personally I like just making boxed mac and cheese from the grocery per box instructions then topping with reheated pulled pork.

If you’re in the mood for something a little more sophisticated, grab the following ingredients:

Ingredients:

• Leftover pulled pork
• 1 pound elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 cups whole milk, warmed
• 4 cups shredded sharp cheddar cheese

You can check out this great recipe here, just skip the part where they outline how to make the pulled pork.

Wrap Up

I hope this guide to reheating pulled pork has been helpful to you!  Pulled pork is one of my absolute favorites, and there’s absolutely no reason you shouldn’t be able to enjoy delicious reheated pulled pork for another meal.  If you’re ever wondering how much pulled pork you need per person, check out our guide and calculator here.

Knowing how to do this takes the pressure off!  Now you can buy that big ol’ pork butt and know you’re going to get the most out of it.  Nothing has to go to waste after it’s gone on the smoker.

Have any questions or know of any other recipes we should try out?  Let us know in the comments section below.  We also have plenty of more food knowledge (including how to reheat other types of foods the proper way) right here.

The post Reheating Pulled Pork – 5 Methods for Tasty Leftover Pulled Pork appeared first on Own The Grill.

But after the pork comes off of the smoker and before it gets to your plate, there’s a key step that you want to get right – pulling the pork itself.

It might sound simple, and it is, but it’s definitely a key step in the process of delivering delicious and beautiful looking BBQ.  There are a few different ways you can go about it too, and you can expect to learn about all of them in this article.

Read on to see our complete guide on how to pull pork – we’ll go over all of the different methods.  Everything from the traditional methods to the less common – yet effective methods will be covered here!

Pulled Pork – Quick Overview

Pulled pork most often starts out as a large hunk of pork shoulder or pork butt, although you can technically make pulled pork with other cuts too, like the tenderloin.

Your large cut of pork is typically brined, then the outside is rubbed generously with a BBQ rub to add flavor and seasoning.  Next, it goes on the smoker for a few hours to cook low and slow.  With time, the pork becomes more flavorful and more tender – by the time it’s ready to come off the smoker, it could practically fall apart to the touch it’s so tender.

I’m biased, but I think a smoker is the best place to cook pulled pork – that way you can get some wood fired flavor into your food for that traditional BBQ taste.  If you don’t own a smoker however, you can definitely make pulled pork via other methods.  You can make it in the oven, in a slow cooker or instapot, or even in a dutch oven on your stove top too.

After the pork is cooked through and nice and tender, it’s time to pull it while it’s still warm.

Before You Start Pulling Pork

One of the secrets for how to pull pork the best way is to do it while the meat is still hot.

The reason?  As the pork cools down, it becomes harder to pull because all of the fat and connective tissues that have softened during the cooking process will begin to harden.  Pulling the pork becomes much more difficult when the meat toughens up.

So with that in mind, it’s ideal to begin pulling pork almost immediately after it has finished cooking.  When you do this, the fat will easily drain away and the pork meat will easily and naturally fall apart into little strings – leaving you with a bowl full of delicious pulled pork.

When the pork comes off of the smoker it’s going to be pretty hot – close to 200°F internally in fact.  Safety is an easy step to overlook in the process, but you’ll want to make sure you have a couple of pieces of equipment on hand to help get the job done safely:

• BBQ gloves, kitchen gloves, or any other heat resistant gloves.  A good pair of heat resistant gloves will allow for you to safely handle the pork while you pull it.
• A large aluminum foil pan, or a cutting board with a moat around it.  The idea here is to contain the drippings and juices that come out of the pork once it’s pulled.  The juices will also be hot, so you especially don’t want them spilling all over your counter in a mess.  You’ll also want to keep the drippings in case you have leftover pulled pork, but more on that later.

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How to Pull Pork – Different Methods

Here are all of the most popular and effective ways for how to pull pork:

Two Forks

Probably the most common method of pulling pork is by utilizing two forks – which all of us can find in the kitchen.  No special equipment required!

With your two forks, you simply work them into the pork next to each other, then pull them slowly and firmly away from one another.  Depending on the consistency of your pork, it might work out better if you hold one fork steady while you pull the pork with the other fork.

The goal is to have an end result of somewhat uniform, thin fibers of meat.  With the two fork method it’s common to take off large chunks at a time – it’s ok if that happens.  Just take the time to work the large chunk down into smaller fibers before working back to the main hunk of meat.

Meat Claws

If you want to make your pulled pork operation a little easier, a set of meat claws is probably a good investment – and they’re pretty cheap to pick up!

Essentially, using meat claws for pulled pork is really similar to using two forks, but the claws are specifically designed for the task.  They’re definitely more efficient than forks thanks to ergonomic handles and optimally designed tips.

Most meat claws on the market are BPA free plastic and heat resistant up to 400°F or more, depending on the brand.  That makes them ideal for pulled pork, and even other tasks such as transporting roasts or other large pieces of meat.

By Hand (The Old Fashioned Way)

If you like to put a little bit of figurative elbow grease into your process, or if all of your forks are dirty, you can pull pork by hand.

Of course, you’ll want to 100% make sure you have heat resistant gloves on, otherwise you’ll definitely burn your hands.

This method is straightforward – just get your hands in there and begin pulling the fibers apart with your fingers.

Stand Mixer

If you have a Kitchen Aid mixer or a similar style of stand mixer on your kitchen, you can use it to pull pork extremely efficiently.

Use a stainless steel bowl and a flat beater attachment (ideally stainless steel but plastic works too).  Cut your pork into manageable chunks that will fit into the stand mixer bowl, then remove any bones.

From there, all you have to do is turn the mixer on low for a few seconds and before you know it you’ll be left with perfectly pulled pork.

Pork Puller Drill Bits

Believe it or not, there are actually drill bits for pulled pork that you can attach to your drill.  These things are the real deal, and can get your pork pulled in no time.

For a small family gathering, they might be a little bit of overkill – but they’re great for large gatherings or if you have to pull multiple pork shoulders at once.

A word of advice: make sure you use a pork puller drill bit in tandem with a deep bowl or pot, because things can get messy otherwise.  I promise you don’t want these drill bits slinging pork and juices all over your kitchen!

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How to Pull Pork – Step by Step

Just to recap, the steps from start to finish for how to pull pork go like this:

• Smoke your pork shoulder (or slow cook it via another method).
• While your pork is still hot, grab your heat resistant gloves and use either forks, claws, stand mixer, or drill bit to pull the pork.
• Transfer the pulled pork strands to a bowl or container.  Be sure to save the juices and drippings to combine with the pulled pork.
• Serve and enjoy!

“Pulled” vs “Shredded” Meat

In most parts of the country, the terms “pulled” and “shredded” are used somewhat interchangeably.  When used in the context of BBQ, both of these terms are referring to a process where a cooked meat is broken down into fibers and strands.  In practice, I don’t know of any difference between “shredding” pork vs “pulling” it.

This technique isn’t limited to just pork either!  You can try your hand at pulling (or shredding) other meats like beef, chicken, or turkey.  Transforming any of these BBQ style meats into bundles of strands makes them perfect for family style serving, or to place on a sandwich.

Pulling It All Together

If you came to this article looking for ideas on how to pull pork, I hope you found at least a couple of methods to help you get the job done.  It’s not rocket science, but knowing what to do can be the difference between a total mess and an efficient pork pulling operation.

Pulled pork is a BBQ staple and easily one of the best foods to smoke for your next cookout – whether you’re a total beginner or an expert who’s chasing after that legendary BBQ bark.

Have any other methods for how to pull pork that aren’t in this article?  We’d love to hear about them in the comments section below.

The post The 5 Best & Easiest Ways To Pull Pork appeared first on Own The Grill.

American hot dogs are typically made from a combination of meat types. They are comprised of all of the areas of meat that would not make a good steak or roasting joint, but that is still safe to eat.

This means that they are often not of a desirable size, shape, or tenderness. The meat used to make hot dogs tends to be skeletal meat, similar to what is used to produce ground meat.

If you have purchased really cheap hot dogs, they likely contain a high percentage of mechanically separated chicken. This is where the bones have undergone a mechanical process to pull the muscle tissue off. This is not unsafe to consume, but it is a much cheaper source of protein.

These skeletal meat trimmings are collected and then run through a grinder. This gives the meat a very fine and homogenous texture, making them perfect for hot dog production. Salt is added to encourage the proteins to stick together, making the hot dogs easier to form.

Water and nitrites are then added to the hot dog mixture. This is what gives the meat the pink color and the classic hot dog flavor.

The nitrites are also used as a bactericide, protecting the meat from the bacteria known to cause botulism. Flavorings can also be added at this point, although the precise blend will vary between manufacturers.

What Happens If You Eat Raw Hot Dogs?

In some cases, you may be lucky. The hot dog may not have any adverse effects on you, although this is unlikely. The bacteria found in undercooked and raw hot dogs are known to have minimal impacts on healthy adults if consumed in small quantities.

The FDA has done extensive research into food safety. They do not recommend eating raw hot dogs straight from the packet.

There is a bacteria known as Listeria which is known to grow inside processed meat products such as hot dogs. This bacteria can only be killed off if the hot dogs are cooked to an internal temperature of 165 degrees Fahrenheit.

If you are pregnant it is not advised that you consume hot dogs or deli meats at all. This is because there are certain types of bacteria known to be found in these products. These bacteria are rarely found but can be dangerous if present.

For this reason, an avoidance strategy is recommended for pregnant women. This bacteria is also particularly dangerous to young children, elderly people, AIDS patients, cancer patients, diabetics, those suffering from cirrhosis, and the immunocompromised.

What Is Listeria?

Listeria is a bacteria that is commonly found in soil, dust, water, and animal waste. It can grow, even at colder temperatures (such as in the refrigerator). It is often found inside improperly processed deli meats, including hot dogs.

The early stages of a Listeria infection (known as listeriosis) will present as nausea, fever, diarrhea, muscular aches, and vomiting. It is a type of food poisoning and will present as such, to begin with. If it is left untreated, this can develop into meningitis and septicemia (a blood infection).

If a pregnant woman becomes infected with listeria this can lead to serious issues for the unborn child. The infection increases the risk of miscarriage, stillbirths, premature deliveries, and a deadly listeria infection for the young child.

Listeria symptoms tend to start within 1 and 4 weeks of consuming the bacteria, although there have been reports of symptoms up to 70 days post-exposure.

To diagnose a listeria infection a bodily tissue sample will be taken. This tissue is likely to be blood, placenta, or spinal fluid. This is then placed in a bacterial culture to see whether Listeria will form, indicating an infection.

Listeriosis is treated with antibiotics prescribed by a medical professional. If the infection is left to spread it becomes known as invasive listeriosis. This often requires hospitalization and about 1 in 5 people suffering from it will die.

How Can You Avoid Listeria?

There are many simple steps that you can take to reduce the risk of coming into contact with listeria in your home – whether it’s through hot dogs, brats, or other meats. You should ensure that you keep raw and ready-to-consume foods separately in your refrigerator to reduce the risk of cross-contamination.

You should wash all fresh produce thoroughly when you get it home. Chilled and ready-to-eat foods should be kept in the refrigerator at a temperature consistently set to 41 degrees Fahrenheit or below. If you remove any products from the refrigerator, you must consume them within 4 hours.

Any foods that require cooking should be heated until they are piping hot in the center. Follow any care, cooking, and storage instructions detailed on the packaging. If you open any packets of food, you should aim to consume the contents within 2 days to reduce the risk of bacterial growth.

The post Can You Eat Raw Hot Dogs? (And What Happens If You Do) appeared first on Own The Grill.

We created this recipe not only to enjoy, but to help you choose the correct pork cut, proper storing and reheating, and the best side dish to go with your meat.

Here’s what we will cover:

Understanding Pork Loin vs. Pork Tenderloin

Pork loins are a larger cut of meat that comes from the back of the pig. Sold as bone-in or boneless, you can cut and cook a few different ways. Cut up into pork chops, roast it in the oven or you guessed it – smoke it!

Pork tenderloins are smaller and leaner cuts located inside the ribcage. It cooks quickly making it great for grilling, roasting, or stir-frying.

You can essentially smoke both for a delicious smoked pork recipe and our smoked pork tenderloin is equally as yummy.

To smoke a pork loin perfectly, look for a cut of meat with visible marbling. Choose whether you want to work with a bone-in or a boneless pork loin. They’re both great to smoke. I feel the bone-in gives a bit more tenderness and flavor to the meat, but if you’re serving for a large crowd then boneless is definitely easier to work with and slice up.

Plan for approximately 8 ounces per person when serving.

Smoking Your Pork Loin: Techniques and Tips

For an amazing smoky taste, here are our techniques and tips for preparing the smoked loin. Start by trimming off any excess fat or silver skin from the meat. If it has a fat cap then leave it intact but score in a 1/4″ crisscross pattern before adding oil to coat. Rub the dry rub on all sides. Refrigerate for at least three hours to one day prior to cooking to ensure top flavor results when placed on your smoker.

Ideal Smoking Temperature and Time

The ideal temperature while smoking your pork loin should be 225°F until the internal thermometer reads 145°F, so have your meat thermometer on hand! The estimated time spent per pound of meat for this temperature is 30 -40 minutes. To really add that extra depth we advise using oak, pecan, cherry, or apple wood pellets or wood chips which create wonderful smokey notes throughout. Choosing to use a pellet smoker or wood-burning grill comes down to preference

Essential Ingredients for Smoked Pork Loin

Now that we have chosen the perfect pork loin cut and techniques to prepare, let’s talk about the best pork loin rub. If we’re talking store-bought or premade smoked pork loin rub then Snake River has you covered. If you’re looking to get creative to work with ingredients you have on hand then we have a great go-to rub below.

Creating a Flavorful Marinade

To increase taste as it smokes on the grill or smoker, make sure to allow the smoked pork marinade to sit in the refrigerator for 3 hours or preferably longer in the juice rub is recommended.

It is important to score the fat cap of the loin in a cross-hatch pattern before applying any spices or condiments, around a quarter inch deep so that all flavors will be fully absorbed.

Smoked Pork Rub (for every 2-3 lbs)

• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (adjust to your preferred level of spiciness)

Enhancing Your Smoked Pork Loin

There are many ways to kick it up a notch when smoking pork loin. Here are a few of our favorite add-ons:

Bacon Wrapped Pork Loin

For an even more delicious smoked pork loin, why not wrap it in bacon and glaze it with an amazing maple-bourbon combination for extra flavor? The bacon not only adds a smoky and savory flavor to the pork loin but also helps to retain moisture during the smoking process, preventing the meat from drying out.

How to wrap bacon on pork Loin

Make sure to use the seasoning rub and marinate the pork prior to wrapping. Try to use thin slices of bacon when wrapping to help evenly cook throughout. Bacon wrapped smoked pork loin roast may seriously be my favorite thing!

Stuffed Pork Loin

To stuff the loin roast your options are endless. Here are a few tips:

• Slice

  Make sure to use a sharp knife and cut down the center lengthwise. It’s important that you don’t cut fully through. Just enough so that you can separate to put your stuffing in.

• Stuff

  Spread your chosen filling evenly along the length of the pork loin, ensuring it fills the cavity created by the slit. Be generous with the filling, but avoid overstuffing, as it may make it challenging to roll and secure the pork loin.

• Secure

  Carefully roll the pork loin back into its original shape, encasing the filling inside. Use kitchen twine to secure. Tie the twine at intervals along the length of the loin to prevent the filling from escaping.

• Season & Smoke

  Season the loin with your preferred dry rub or seasoning, ensuring all sides are evenly coated. Allow the smoked pork loin marinade to sit for at least 3 plus hours. Smoke the pork loin until it reaches the recommended internal temperature for doneness (145°F/63°C for medium-rare or 160°F/71°C for medium).

Popular Pork Loin Stuffing

• Apple and Sage: Sliced apples, sautéed with onions and seasoned with fresh or dried sage.
• Mushroom and Swiss cheese: Sautéed mushrooms with Swiss cheese.
• Cranberry and walnut: Dried cranberries and chopped walnuts, sweetened with a touch of honey or maple syrup.

Properly Storing and Reheating Smoked Pork Loin

After enjoying your smoked pork, allow your leftover smoked pork loin to cool off before wrapping in plastic or placing it into a storage container. Refrigerate for up to 5 days or use freezer-safe vacuum seal bags for up to 6 months of cold storage.

For reheating instructions you can either use an oven/grill combination if time allows. Put the smoked pork inside a covered dish with just two tablespoons of water as this will help keep the roast moist while heating at 350°F (177°C) for 15-20 minutes. You can also use the same technique and microwave if you’re pressed for time. Make sure to check on the pork about every 45 seconds until it’s heated through.

Complementary Side Dishes for Smoked Pork Loin

You can serve some great sides of BBQ favorites like coleslaw and baked beans. Whip up yummy sweet potatoes or other unique potato recipes. If you’re looking to keep your side light and delish you, can opt for a side vegan salad.

Additional Smoked Pork Recipes to Try

Once you’ve got the hang of making smoked pork loin, why not try out other variations? Pulled pork barbecue or Boston butt and smokey burnt ends made with a cut from the belly are all fair game. See what kind of results different brines, seasoning rubs or recipes can bring about!

Remember to make sure your thermometer is always on hand while working with meat so that its internal temperature stays within safe limits – plus don’t forget which wood chips will add just the right touch for desired flavors.

Summary

• Understand the difference between pork loin and pork tenderloin for your smoking preferences.
• Choose the right cut of pork loin and explore flavorful marinades to enhance the smoky taste.
• Learn smoking techniques, including wrapping in bacon or stuffing the loin for added flavors.
• Discover ideal side dishes, proper storage, and reheating techniques.

Print

Smoked Pork Loin

Course Main Course

Cuisine BBQ

Keyword pork loin, smoked pork loin, smoking pork loin

Prep Time 10 minutes minutes

3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 6

Author Jenna Hansen

Ingredients

• 3-4 pounds Pork Loin
• 1 pack bacon slices optional if wrapping - see notes

Dry Rub Ingregients

• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper adjust to your preferred level of spiciness

Instructions

• Start by combining all the herbs together to create a dry rub for the pork loin.
• Rub the dry rub mixture all over the pork loin, ensuring it's evenly coated. Allow the pork loin to marinate in the fridge for at least 3 hours or more.
• Preheat your smoker to a temperature of around 225.
• Place the marinated pork loin directly on the smoker rack, fat side up.
• Close the smoker and let the pork loin smoke for approximately 2 1/2 - 3 hours, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check the temperature.
• Once the desired temperature is reached, remove the pork loin from the smoker and let it rest for about 10-15 minutes to allow the juices to redistribute.
• Slice the smoked pork loin into thin, pieces and serve.

Notes

If you want to add wrap the pork loin in bacon:

Once the pork loin has marinated in the rub for 3+ hours, wrap the slices of bacon around and then continue with the directions above to place the meat on the smoker.

Frequently Asked Questions

How long does it take to smoke pork loin at 225?

We recommend about 35 minutes per pound of pork loin when it’s being smoked at 225°F or until its internal temperature reaches 145°F. Allow the loin to rest after the cooking process to reach the proper temperature and lock the juices in.

How do you keep pork loin from drying out when smoking?

Try not to overcook a smoked pork loin to keep it from drying out. Aim for an internal temperature of 145°F for medium-rare or 160°F for medium doneness. Remember to allow the loin to rest. Let it rest for 10-15 minutes before slicing to lock in all the flavor and moisture.

Should I smoke pork loin at 225 or 250?

To ensure the pork loin has juice and flavor, smoke low and slow. We recommend smoking at 225°F

How long to smoke a 4-pound pork loin at 225 degrees?

Smoking a 4-pound pork loin should take about 2 1/2 hours or until the internal temperature of 145°F for medium-rare or 160°F for medium doneness.

The post Perfectly Smoked Pork Loin + Flavor Packed Marinade appeared first on Own The Grill.

It’s just one of those foods that seems like it’s universally liked and tasty in just about every scenario.  Bacon is delicious on its own and also as a key ingredient to many of my favorite recipes.

If you’re a bacon lover like me, bacon jerky is an absolute must try.  We’ve created an ultimate guide to bacon jerky right here for you!  By the end, you’ll know all about this tasty snack along with everything you need to make it at home.

What is Bacon Jerky?

Jerky, in general, refers to lean trimmed meat that has been cut into strips and dried out.  The drying out process helps to preserve the meat and prevent spoilage over time.  Jerky lasts a lot longer than your normal cooked meat.

The word “jerky” actually is derived from the Quechua word ch’arki which translates to “dried, salted meat”.

Typically, the drying process also includes the addition of seasonings – most often salt – before the dehydration has finished.  This helps to prevent bacteria growth and keep the jerky safe to eat.

So bacon jerky is exactly that.  Instead of a lean trimmed meat, we substitute our bacon and apply the same process to preserve it.  This way it can be safe to snack on for a long time!

One of the best parts about bacon jerky is the creative freedom you have to make your own flavors.  Since bacon goes well with so many different flavors, there are a world of possibilities when it comes to different types of homemade bacon jerky.  But more on that later!

A Few Thoughts Before We Begin

Before we dive into how to make bacon jerky, there are a few things to take into consideration.

From a high level, we want to cook bacon jerky low and slow.  This can either be done in the oven or in a smoker depending on the equipment that you have.  Making bacon jerky in the oven is a little easier and a set it and forget it style of cooking.

Using a smoker on the other hand is a little bit more of an involved process – mostly because you’ll have to build a fire and maintain your smoker’s temperature throughout the process of making bacon jerky.

The benefit of using a smoker is that your bacon jerky will have an extra layer of delicious smoky flavor when you’re done!

To cook bacon jerky, you’ll need cookie sheets and a cooling rack that fits inside of the cookie sheet.  The bacon will cook on the rack, while the sheet catches drippings and helps to flavor your jerky!

It also is helpful to have a food dehydrator for jerky on hand.  They’re not 100% necessary, but they definitely make life easier.  If you’re going to make a habit out of making bacon jerky at home, I’d say it’s definitely worth picking one up.

Top Dehydrator for Jerky

COSORI Premium Dehydrator

• Ideal for jerky, fruit, meat, dog treats, herbs, & more
• 6 shelves & glass viewing window
• Temperature setting between 95-165ºF

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Also – it’s worth having some resealable ziplock bags or food containers on hand.  I like to make my jerky in bulk, so the bags and containers are necessary to help properly store the finished product so we can snack on it later!

Great for BBQ

Rubbermaid Leak-Proof Brilliance Food Storage Set

• Dishwasher, microwave, and freezer safe
• Large containers are perfect for brisket, pulled pork, or other BBQ leftovers
• Stackable for easy organization

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Thick Cut vs Regular Bacon

You can use either thick cut or regular cut bacon to make bacon jerky!  Each type of bacon will lead to slightly different cooking times and a different end result.

Use regular cut bacon if you like a crispier, almost chip like texture for your final result.  Regular cut bacon will lead to crunchier, more brittle results.

Use thick cut bacon if you prefer your jerky to be a little more leathery and akin to other types of jerky.  Thick cut bacon will lead to more tender, fuller, candy like bacon jerky experience.

How to Make Bacon Jerky in the Oven

Here’s a step by step guide for how to make bacon jerky in the oven:

Step 1: Preheat your oven to 200°F.  Remember, we want to cook low and slow for jerky.

Step 2: Place your bacon slices on a baking rack with a cookie sheet in place underneath to catch grease drippings.  Be sure to leave at least a quarter of an inch of space between each slice of bacon.

Step 3: Apply any dry rub seasonings of choice to both sides of your bacon.  A simple, basic recipe is to lightly dust each slice with fresh coarse black pepper, brown sugar, and a tiny pinch of salt.

*Note* we’ll get into some specific bacon jerky recipe ideas at the end of this article!

Step 4: Place rack and cookie sheet with seasoned bacon into the oven.  Bake for 2-3 hours, occasionally blotting out grease if it begins to pool on any of the slices of bacon.

Step 5: Take the bacon out of the oven and apply any additional seasonings or marinades that your recipe calls for.  If using a dehydrator, transfer your bacon to your food dehydrator.  Continue to cook your bacon in either the dehydrator or oven. You can lower your temperature to around 160-190°F in the dehydrator or remain at 200°F in the oven.

Step 6: Cook for an additional 2-3 hours in the dehydrator or oven until your bacon jerky reaches desired texture.  The process goes a little quicker in a dehydrator.

Step 7: After your food reaches desired texture, remove from oven or dehydrator and let it rest on a plate until it cools completely.  Use a paper towel to blot off any remaining grease.  Be sure to store any pieces you’re saving for later in an air tight plastic bag or food safe container.

How to Make Bacon Jerky on a Smoker

If you don’t mind a little extra work or enjoy using a smoker, cooking bacon jerky this way leads to some pretty spectacular results.  Properly smoked bacon jerky has an additional delicious smoky layer of flavor that’s complex and mouth watering.

Step 1: Start your fire in your smoker.  No matter whether you’re using charcoal, wood, or lump charcoal as your fuel of choice, the goal is to light your fire and maintain a temperature of 190-200°F in your smoker’s cooking chamber.

Step 2: Be sure to build your fire on the other side of your cooking chamber or away from where your bacon will cook.  You don’t want grease dripping into your fire, I promise!

*Note* If you’re using wood chunks or chips to flavor your smoke, we think the best woods for bacon jerky are apple, cherry, pecan, maple, and peach.  Hickory works too! All of these types of wood interact really nicely with pork.

Step 3: Place your bacon slices on a baking rack with a cookie sheet in place underneath to catch grease drippings.  Be sure to leave at least a quarter of an inch of space between each slice of bacon.

Step 4: Apply any dry rub seasonings of choice to both sides of your bacon.  Similar to our advice above, a light dust on each slice with fresh coarse black pepper, brown sugar, and a tiny pinch of salt is a great, simple recipe.

Step 5: Place rack and cookie sheet with seasoned bacon onto your smoker’s main cooking area.  The bacon should stay in the smoker for around 2 hours.  Be sure to monitor your temperature to ensure that your bacon jerky is getting even, consistent heat in the 190-200°F range.

Also be sure to check your grease every 30 minutes to make sure grease doesn’t overflow out of your cookie sheet.  Remove and dispose of grease right away if it looks like this might become a problem.

Step 6: Take your bacon off of the smoker, drain grease, and place bacon in food dehydrator or oven to finish (preheat oven to 200°F or dehydrator to 160-190°F).

Step 7: Cook for an additional 2-3 hours in the dehydrator or oven until your bacon jerky reaches desired texture.  The process goes a little quicker in a dehydrator.

Step 8:  After your food reaches desired texture, remove from oven or dehydrator and let it rest on a plate until it cools completely.  Use a paper towel to blot off any remaining grease.  Be sure to store any pieces you’re saving for later in an air tight plastic bag or food safe container.

How to Store Bacon Jerky for Later

One of the best things about this snack is that you can make a big batch, eat some now, and save a lot of it for later!  Cooking bacon jerky in batches helps to save time in the long run so that you don’t have to wipe out half a day each time you want some.

Storing bacon jerky properly is really simple.  You just want to make sure you’ve completely removed all grease from your bacon.  After that, you can store the jerky in ziplock bags or a resealable food container.

From there, make sure to store your food in a cool, dark place until you’re ready to enjoy.  Doing this will make the shelf life of your jerky be even longer.

If you want to take storage to the next level, use a vacuum sealer machine to store your bacon jerky.

FoodSaver VS0150 PowerVac Compact Vacuum Sealing Machine

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Bacon Jerky Recipe

One of the best things about bacon in general is that so many different flavors go well with bacon.  Here are some delicious ways I’ve had bacon prepared, just to name a few:

• Maple Chipotle
• Honey Sriracha
• Coffee and Chocolate
• Sweet Roasted Garlic
• Brown Sugar Candied
• Sweet BBQ
• Cajun Creole
• Pecan Rosemary

The list goes on.  Pretty much any way bacon has been prepared before, you can mimic that recipe for jerky.  Personally I love the candied brown sugar style, but I’ll admit that it’s a pretty sweet snack.  On a day to day basis, my favorite bacon jerky recipe has to be this Honey Sriracha Bacon Jerky.

Print

Honey Sriracha Bacon Jerky Recipe

Recipe for how to make delicious honey sriracha bacon jerky at home in the oven.

Course Snack

Cuisine American

Keyword Bacon, Bacon Jerky, Honey Sriracha Bacon, Honey Sriracha Bacon Jerky

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8 slices

Calories 275kcal

Cost $10

Equipment

• Cookie Sheet
• Baking or Cooling Rack
• Food Dehydrator (Optional)

Ingredients

• 10 oz thick sliced bacon (sub regular sliced if preferred) (8 slices)
• 1/3 cup sriracha chili sauce
• 2 tbsp honey
• 1/2 tsp brown sugar
• coarse ground pepper to taste
• salt to taste
• additional brown sugar to taste

Instructions

• Preheat your oven to 200°F.
• In a bowl, whisk to combine sriracha, honey, and brown sugar.
• Baste each side of your bacon with sweet sriracha sauce. If you don't have a baster, you can also dip each slice of bacon in the sauce.
• Place your bacon slices on a baking rack with a cookie sheet in place underneath to catch grease drippings.  Be sure to leave at least a quarter of an inch of space between each slice of bacon.
• Dust each slice of bacon with coarse ground pepper and salt to taste. If you prefer a sweeter finished product, also dust with a pinch of brown sugar.
• Place rack and cookie sheet with seasoned bacon into the oven.  Bake for 2-3 hours, occasionally blotting out grease if it begins to pool on any of the slices of bacon.
• If using a dehydrator, transfer your bacon to your food dehydrator after 2-3 hours.  Continue to cook your bacon in either the dehydrator or oven. You can lower your temperature to around 160-190°F in the dehydrator or remain at 200°F in the oven.
• Cook for an additional 2-3 hours in the dehydrator or oven until your bacon jerky reaches desired texture.  The process goes a little quicker in a dehydrator.
• After your bacon jerky reaches desired texture, remove from oven or dehydrator and let it rest on a plate until it cools completely.  Use a paper towel to blot off any remaining grease.  Be sure to store any pieces you're saving for later in an air tight plastic bag or food safe container.
• Enjoy!

Nutrition

Calories: 275kcal

Frequently Asked Questions

Is Bacon Jerky Good For You?

Bacon jerky is a popular snack throughout the United States. Like beef jerky, people enjoy this food item to keep them going between main meals. However, the main question people want an answer to is if bacon jerky is actually healthy.

Well, bacon jerky is not and shouldn’t be considered a health food. While it has high protein content, it should only be eaten in moderation.

Bacon jerky does not have the low-fat profile of beef jerky. Take a 1-ounce serving of beef jerky. This generally has 1 to 2 grams of fat whereas a similar portion of bacon jerky has 8 to 9 grams.

A bag of bacon jerky typically contains around 3 servings. That is equal to the total fat in a McDonald’s double cheeseburger but with higher levels of sodium and sugar.

However, due to its high levels of protein, bacon jerky is a great snack in small portions. You just have to watch out for the higher levels of fat and salt.

A good old ration of bacon will actually have more fat than a single serving of bacon jerky. So, it is certainly a snack to be enjoyed in moderation but should not replace healthier options.

Can You Put Bacon in a Food Dehydrator?

Dehydrating meat, such as bacon, helps to prolong its shelf life. You can then rehydrate the meat later on or enjoy it as dried food.

When we consider dried bacon, this works well in a dehydrator. It can be a protein-packed snack, soup ingredient, or salad topping. Whichever way you eat your bacon, it will undoubtedly be tasty.

Dehydrating bacon is also a great idea if you want snacks for extended trips such as hikes or camping trips. To properly dehydrate bacon, an electric dehydrator is a suitable option.

These devices remove the moisture from the meat through the use of electricity. Therefore, there is less effort required to dry the bacon.

We recommend wiping and soaking the grease from the bacon before and during this dehydrating process for the healthiest way of consuming bacon.

When it comes to storing the bacon, you should keep it in an airtight plastic container or a zip-top bag. This will prevent it from spoiling.

How Long Will Bacon Jerky Last?

As with most meat jerky, the bacon variety has a long expiration date. This is a great portable, high-protein treat that will keep you going on long hikes or even busy days in the city.

Bacon jerky is especially good when camping, hunting, or other outdoor activities because it doesn’t spoil when it becomes exposed to hot or cold temperatures.

An unopened, airtight package of bacon jerky can last for 1 to 2 years, as long as it’s stored in a cool, dry space. And, even if the “consume by” date passes, the jerky can still be edible if it is sealed correctly.

Does Bacon Jerky Need to Be Refrigerated?

When prepared correctly, bacon jerky does not need to be refrigerated. However, it should not be stored in a warm, damp place as this could see it spoil.

Bacon jerky should be refrigerated, however, before the dehydrating process starts. Bacon strips should be applied with a dry rub before dehydrating and seasoned well. Then, they should be refrigerated for up to an hour before the dehydration process begins.

Although it does not need to be refrigerated, there is nothing wrong with storing it in this manner. It will ensure the jerky doesn’t spoil so you can enjoy it for longer.

Remember, if the packaging has been opened, it usually needs to be consumed within a certain time frame. If the package remains closed, it should last for over a year in a cool, dry place.

Wrap Up

All of this talk has my mouth salivating.  It truly is one of the best and tastiest snacks you could ask for.  The process of making it also has the added benefit of preserving your snack so it can be enjoyed even weeks later!

You should totally feel free to experiment with your bacon jerky!  Half of the fun is trying out different things.  From which ingredients you choose to which wood you use for smoking, there’s an endless list of possibilities to try at home.

Did you try our recipe?  How did it go?  Let us know in the comments section below.  Happy bacon!

The post Bacon Jerky – How to Make It, What Is It, and Our Favorite Recipe appeared first on Own The Grill.

If you’re anything like me, it doesn’t take long before bacon rises to the top of the idea list when it comes to cooking.

Whether it’s bacon strips on their own or they’re wrapped around some jalapeño poppers, you might be wondering how to best cook bacon on a pellet grill.

So if you’ve got a Traeger, Pit Boss, Camp Chef, or any other brand of pellet grill – you’ve come to the right place!

Is It Safe to Cook Bacon On A Pellet Smoker?

First things first, you might be wondering if it’s even safe to grill bacon on a pellet grill.  It’s a fair concern, considering how much grease comes out of bacon while it cooks!

The short answer is yes, it’s generally safe to cook bacon on a pellet grill.  However, it’s important to keep in mind a couple of key points.

Most pellet grills cook with a convection style, indirect heating method.  The grill’s firepot burns wood pellets, and a heat diffuser plate rests above the firepot which blocks the flame from directly heating your food.

That’s really important because what you can’t have is bacon grease dripping into a flame – that’s a sure way to end up with flare ups as a best case and a full on grill fire worst case scenario.

Some pellet grills give you the option to slide the diffusor plate to the side and grill over direct heat (my Camp Chef Woodwind has this feature).  If your grill has a similar feature, play it safe and make sure the diffusor plate is covering your firepot.

To Grill Or To Smoke?

To grill or to BBQ, that is the question.  Pellet grills are capable of doing both and with bacon, you can just as easily go low and slow as you can a little bit hotter and faster.

If you have the time, we’d recommend smoking your bacon on lower heat for a longer period of time.  You can still achieve incredibly crispy bacon – and all the while your bacon will absorb some really nice smokey flavor.

That’s not to say you can’t throw the bacon on for a higher heat, grilling style cook.  It will turn out just fine and pick up a little bit of smokey flavor along the way too.

The Grilling Method

If you want to grill bacon on higher heat, set your pellet grill to 375ºF.

When we’re working with high heat, we want to play it safe with our grease drippings.  If your pellet grill has two racks, I like to place thick cut bacon on the top rack with an aluminum foil pan below to catch the drippings.

If you don’t have multiple racks, you can instead place your bacon strips on a cookie sheet that’s lined with a rack.

Place your bacon in the grill, set your smoke setting to high, and shut the lid.  From there, it will cook for about 20-25 minutes, depending on how crispy you like it.

The Smoking Method

There’s not much different about the process for a low and slow bacon experience.  Instead of higher heat, set your pellet smoker to 275ºF with the smoke setting on high.

From there, place your bacon directly on the grill grates.  Shut the lid and let your cooker do it’s thing.

At 275ºF, plan on your thick cut bacon taking around 30-35 minutes before it reaches a nice crispiness.

Remove your bacon once it reaches your desired doneness!

Which Type of Wood Pellets for Bacon?

When it comes to choosing the best wood pellets for smoking bacon, it’s important to note what type of bacon you’re working with.

Nowadays, it’s not too uncommon for raw bacon to be pre smoked or pre flavored – and it will for sure be pre brined for some salty flavor. So you just want to make sure your pellets compliment your bacon flavor if that’s the case.

If you’re using original bacon, we’d recommend oak, apple, or hickory pellets as our top three choices for bacon flavoring.  Oak and hickory impart a medium to strong, hearty smoky flavor into food, whereas apple is a little lighter and sweeter on the smoke flavor.

You really can’t go wrong with pellet choice, but those are our top three!

CookinPellets 40H Hickory Smoking Pellets

Check Price on Amazon

Do You Need to Flip Bacon In A Pellet Smoker?

No, you don’t need to flip bacon when you cook it on a pellet smoker – assuming your bacon is cooking directly on the grate or on a raised rack.  The reason is because pellet grills inherently cook like a convection style oven, which means your bacon will be heated evenly from all sides.

Alternatively if you’re putting bacon directly on a cookie sheet or inside of a cast iron pan that you place inside of your grill, you’d need to flip it to ensure even cooking.

Recipes to Use Smoked Bacon In

I’m one to crush bacon strips on their own, but there are quite a few recipes that can be elevated if you used smoked bacon instead of regular.  Here are some of our ideas to put your creation to use:

• Smoked mac and cheese
• Bacon ranch burger
• Smoked jalapeño poppers

If you want a variation on this smoked bacon recipe, you can also check out our guide on how to make bacon jerky – which the pellet grill is also perfect for!

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Smoked Bacon on a Pellet Grill

Whether you've got a Traeger, Pit Boss, Camp Chef, or Z Grills pellet smoker, here's our favorite way to smoke bacon on the pellet smoker.

Course Appetizer

Cuisine American

Keyword Pellet Grill, Pellet Smoker Brisket, Smoked Bacon, Traeger Bacon

Prep Time 2 minutes minutes

Cook Time 30 minutes minutes

Total Time 32 minutes minutes

Servings 12 slices

Ingredients

• 12 slices of bacon thick cut

Instructions

• Preheat pellet grill to 275ºF and turn smoke setting to high
• Place bacon strips directly on the grate and shut the lid
• Cook for 30-35 minutes or until bacon reaches desired crispiness
• Remove bacon from the grill and allow to rest about 2-3 minutes before serving

Notes

• Make sure your pellet grill isn’t set to cook with direct heat over the firepot.  If your firepot is exposed, you should not cook bacon directly on the grill grate
• We like to use oak, apple, or hickory wood pellets with original flavored bacon

The post Smoked Bacon On a Pellet Smoker [Traeger, Pit Boss, Camp Chef, etc.] appeared first on Own The Grill.

Sure, you could bake them in the oven, and they’d turn out just fine! But there’s just something so perfect about the way they come off of the grill, with a little bit of smokey flavor.

Bacon wrapped jalapeño poppers are so delectable because of their strong yet balanced combination of savory and salty bacon, rich cream cheese, and of course a little bit of heat from the peppers.

If you needed a recipe or some guidance on how to grill jalapeño poppers, you’ve come to the right place!

What Are Jalapeño Poppers?

The ultimate cookout appetizer, that’s what!

In all seriousness, one of the things that makes poppers so great is that they’re pretty simple to make. They’re also pretty easy on the wallet – you can get the ingredients for a big serving of poppers for cheap.

Here’s a look at the ingredients that go into poppers:

• Jalapeños – this one is obvious since it’s in the name of the dish! You’ll want to use fresh bought jalapeños that are sliced in half and deseeded. Size wise, I prefer to buy big jalapeños but you can definitely opt for smaller ones if you’d prefer a bite size experience.
• Cheese based filling – cream cheese is the most common base for filling. You can do cream cheese on its own or add other types of cheese to the mix. If you really want to get fancy, it’s possible to mix ingredients like lobster or beef into your cream cheese filling. We’re going to keep it simple in this article though – there’s plenty of flavor in bacon wrapped poppers that have just cheese in the filling.
• Bacon – pick your bacon of choice – they’re all good on this recipe. My personal preference is to go with thick cut bacon for a little more volume, plus it allows the popper to cook for just a little bit longer and pick up maximum flavor off of the grill.

How to Grill Jalapeño Poppers

Prep Your Poppers

Before you start your popper prep assembly line, it’s probably a good idea to preheat your grill so that it’s ready to go when your poppers are made.

While your grill preheats, you can assemble. The first step is to get your cream cheese base mixed in a bowl. All you need to do for this is combine your cream cheese and shredded cheese into a bowl and mix until evenly incorporated.

Next, take each jalapeño, and simply slice it in half, and remove the seeds and veins. Be really careful when handling jalapeños – if you accidentally touch your eyes or skin after handling them, you could hurt yourself. If you’re in doubt, use a pair of BBQ gloves while handling!

From there, spoon the cream cheese mixture into each jalapeño half. I like to spoon enough so that the entire jalapeño half is filled, but not so much that the cream cheese is higher than the edge of the popper.

Finally, we need to wrap the cheese filled jalapeño half with bacon. Simply take a slice of bacon, line it up with the end of the popper, and wrap it around and down the popper.

If you wrap this way, you don’t need toothpicks to hold your poppers together. Don’t be afraid to use toothpicks to hold the bacon on there though if you’re having trouble keeping them together.

Safety Tips For Grilling Jalapeño Poppers

While poppers are as good of a candidate as any food to go on the grill, there is a glaring safety issue that must pointed out.

Bacon exudes grease while it cooks. Most grill types heat food with some kind of flame. Grease and flames are not a friendly combination.

It’s safe to cook bacon on the grill, but there are some major caveats you should be aware of – and precautions you should take – to ensure that you don’t end up with a dangerous grill fire.

Make Sure Your Bacon Isn’t Directly Over a Flame

Some gas grills have flame guards over the burners. If that’s the case then it should be safe to grill poppers directly on your main grill grate because grease drippings will hit the flame guard and vaporize, and they won’t drip directly into fire.

If your grill’s burners are exposed, or if you’re working on a charcoal grill, you should cook poppers with indirect heat.

Do this with a two heat zone grilling set up or simply cook your poppers on the top warming rack to give them some distance from your burners.

Grill With a Lower Temperature

Using a lower temperature on the grill will greatly reduce the risk of bacon grease causing an issue. You don’t need to go crazy low – I like to keep the grill at 350ºF or 375ºF for grilled poppers.

Obviously the lower the temperature, the longer your poppers will take to cook. A longer time on the grill isn’t necessarily a bad thing though! It’s more time for your food to pick up smokey flavor.

Just plan ahead to make sure you aren’t rushing to serve your meal – and make sure that your bacon is done cooking before pulling the poppers off!

Use Long BBQ Tongs

Since there’s a risk of flare ups when grilling bacon, it’s a good idea to have long BBQ tongs on hand in case you need to quickly maneuver your food. They’re not expensive and a borderline must-have grilling accessory anyways!

Great for High Heat Grilling

17-Inch Extra Long Stainless Steel BBQ Tongs

• 17-inch length protects your hands from the heat
• Silicone grips heat resistant up to 480ºF
• Easy to clean and dishwasher safe

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How Long to Grill Bacon Wrapped Jalapeño Poppers

Generally speaking, it takes about 20-25 minutes to grill these poppers. Really, the poppers need to stay on the grill until the bacon is cooked to your desired doneness.

Cooking times can vary based on a couple of factors. First, how hot is your grill? The hotter the grill, the less time your poppers will spend cooking, and vise versa.

Second, how crispy do you like your bacon? If you prefer things on the super crispy side, you may need to plan for a few extra minutes on the grill for your bacon to get there.

Rest, Serve, and Enjoy!

When your poppers come off of the grill, you need to wait a few minutes before serving.

In particular, the cream cheese mixture will be piping hot and will surely burn somebody’s mouth if you eat them right away.

We like to give them at least 5 minutes and up to 10 minutes of rest time before serving.

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Bacon Wrapped Jalapeño Poppers

The ultimate grilled hors d'oeuvre, bacon wrapped jalapeño poppers are packed with flavor and come out perfect off of the grill.

Course Appetizer

Cuisine American

Keyword Bacon, Bacon Wrapped Jalapeño Poppers, Grilled Hors D’oeuvres, Jalapeño Popper

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 poppers

Ingredients

• 1/3 cup cream cheese
• 1/3 cup shredded cheddar cheese sharp
• 6 jalapeños sliced in half & deseeded
• 12 slices bacon

Instructions

• Preheat your grill to 375ºF
• Combine cream cheese and cheddar cheese in a bowl. Mix until evenly incorporated
• Slice jalapeños in half lengthwise and remove seeds and veins
• Fill each jalapeño half with cream cheese mixture without spilling over the top
• Wrap each filled jalapeño half with a slice of bacon
• Place poppers on the grill and shut the lid. Cook for about 20-25 minutes, or until bacon reaches your desired doneness
• Remove poppers from the grill and put them on a serving plate. Let them rest for at least 5 minutes before serving (they will be hot!)
• Enjoy!

Notes

This recipe can easily be done on a baking sheet in the oven if you don’t have a grill!

Final Thoughts

There you have it! One of the tastiest grilling appetizers is also the easiest to make. Especially if you have an assembly line going, these bacon wrapped jalapeño poppers are easy to crank out on the grill for a large group of people.

The post Bacon Wrapped Jalapeño Poppers appeared first on Own The Grill.

Apparently Americans cannot get enough bacon. On average, Americans consume about 18 pounds of bacon each year. It is perfect for adding to sandwiches, salads, burgers, and other meals, as well as serving as a snack on its own.

Cooking bacon on the stovetop is the usual method most people use. Getting rid of the extra fat after cooking can be messy with hot oil being splashed at you while you cook.

However, have you ever thought about grilling your bacon instead? You can cook your bacon on a cast iron griddle using a grill, which is one of the best methods. You can grill bacon on your barbecue grill in the backyard or wherever you feel is best.

The purpose of this guide is to help you ensure that you grill your bacon to the best of your ability and deliver the most flavorful bacon ever.

As a result of reading this, you will no longer want to fry your bacon because you will notice the difference after you have tasted it.

Can You Even Grill Bacon?

First things first, is it safe to grill bacon? It’s a fair question. After all, grease and flames typically are not a safe combination.

The short answer is yes, it’s safe to grill bacon – but you need to pay attention. You shouldn’t have bacon grease drip directly onto a flame.

That means your grill either needs to have flame guards, you need to use a two heat zone grilling set up, or you need to cook your bacon in a pan or on some foil with the edges raised.

Grilling Bacon Step By Step

Before you begin the steps on how to grill your bacon, you will need to choose the cut of bacon that you prefer. The purpose of this is to make sure you are aware of what it is you are going to be cooking with.

Are you cooking your bacon directly on the grill grates or inside of a cast iron? Or are you wrapping them around some jalapeño poppers? This will affect which cut you should choose, but more on that below.

Furthermore, another important factor to consider is whether it will be smoked or whether it will be unsmoked. Depending on how long you cook your bacon for and which method you use, this might affect how the bacon tastes.

As every individual has a different taste, it is important for you to know what you want to practice with and how you want to use it.

• Step One: You can start by placing your cast iron on the grill. For the best results, you will want to do this before your grill is fully heated up. This will ensure that your cast iron is thoroughly preheated and ready to use. It is a great tip to do this every time you decide to grill your bacon and it saves time in the grilling process. 
• Step Two: Set the grill to 400ºF and let it heat up until it reaches that temperature. It is highly recommended that you cook bacon at a temperature of about 400ºF so that it gets crispy and evenly cooked. The best bacon is one that is cooked crispy so keep it at this temperature if you want to achieve just that. 
• Step Three: It is very important to spread the bacon out on the griddle once it has reached the desired temperature. We recommend that the bacon should cook for approximately 7 to 10 minutes once the grill lid is closed. This keeps the heat in and bacon cooking in the perfect conditions, plus you don’t need to deal with the mess.
• Step Four: If you want to flip the bacon, you will have to open the grill, do it with tongs, and stay on top of it during cooking. Allow the bacon to cook for 3 to 5 minutes more, depending on the crispness you like. Flipping the bacon allows it to cook much more evenly and captures all the flavors you need for your perfect piece of bacon.
• Step Five: When you believe it is time for your bacon to be taken out and it appears that it is crispy, you should line a plate with some paper towels. After the bacon has been removed from the griddle, it should be placed on the lined plate. At this point, your bacon is ready for you to devour. There is no right or wrong way to serve this bacon. It can be put on a burger, inside of some breakfast tacos, or whatever else your heart desires.

Which Cut Of Bacon Is Best For Grilling?

As long as you take a few things into consideration, all types and cuts of bacon can be suitable for grilling.

If you taste them all, you will be able to decide for yourself which one is the best. Ultimately, it all boils down to what you personally prefer.

The first type of bacon is the standard kind that is an all-purpose food that is sliced very thinly and is available in small quantities. The cooking process will be extremely fast, and you want to keep an eye on it closely so that it does not take long to cook. Thin sliced bacon is great as a wrapper for things like poppers.

Center-cut bacon is another type and it’s a leaner cut than other types of bacon because it’s cut very close to the bone in the pork belly. It’s about 30% leaner than other types of bacon. The cooking time will also need to be shortened due to the lower fat content and shorter strips.

The final type of bacon is the thick cut bacon, which is about twice as thick as standard bacon, which allows it to keep its shape better. Thick cut bacon is especially ideal if you’re going to grill your bacon directly on the grates.

Besides being perfect for grilling, it can be cooked a little longer without getting burned. This is an extremely meaty type of bacon that we would recommend on it’s own due to the size and thickness.

Grilling vs Frying Bacon – Which Is Better?

Bacon tastes good both ways, so this is the ultimate debate. Nevertheless, we like to think that the bacon cooked on the grill adds an extra bit of flavour.

Is grilling bacon a good idea? Definitely. The smoky flavor of the bacon is heightened by smoke from the grill. In addition, the grill cooks food more evenly and quickly, which prevents unattractive half-crispy and half-soft results from frying

The bacon is cooked in its own fat when it is cooked on the stovetop, whereas it is cooked on the grill and the fat drips off. So you don’t need to feel guilty about eating a little more of it.

This means you can stop feeling guilty about eating so much of this tasty food because you will not feel bad.

Fatty substances in bacon can cause burns when fried. This is because the bacon sits in the fat and it is burning hot as a result of its sitting in the fat.

It is dangerous when this sort of thing happens. Flare-ups really should not occur if you are grilling bacon the right way.

Final Thoughts

Bacon is one of the most versatile foods which can be eaten at any time of the day, and it can be used as an extra addition to many other meals as well.

If you’ve read this guide to the end, we hope that after reading you will be able to successfully grill your own bacon and get it to the desired crispiness without much trouble.

The only thing left for you to do today is step away from the frying pan and fire up the grill so you can make the best bacon you’ve ever had.

Note: If you own a pellet grill, check out our ultimate guide to smoking bacon on the pellet smoker next!

The post How To Cook Bacon On The Grill appeared first on Own The Grill.

What Smoked Bacon Is And Why You Should Try It

Smoked bacon is bacon that has been cured in a combination of sugar, salt, spices, and smoke. The curing process helps to form the bacon’s texture and flavor. During the smoking process, the flavor compounds are further enhanced as the smoke infuses into the meat. This gives smoked bacon its unique smoky flavor that can’t be achieved with other cooking methods.

Smoking bacon at home is an easy way to create delicious smoky flavors without having to buy pre-smoked products from the store. All you need is some quality pork belly or thick cut bacon and a few pantry staples like salt and sugar before smoking away in an electric smoker or grill until golden brown and crispy! Serve alongside eggs cooked sunny-side up or scrambled with cheese—or simply enjoy as a standalone treat!

What Does Candied Mean?

Candied Bacon is a type of smoked bbq recipe in which bacon is treated with a mixture of sugar (or other sweetener) and spices before cooking. It results in a piece of bacon that has a sweet flavor but still retains its smoky flavor from the smoking process. This combination makes for an incredibly tasty snack or side dish that pairs well with any meal.

How To Make Smoked Candied Bacon

Now that we know what the “smoked” and “candied” parts of this recipe refer to, let’s take a look at how to combine the two techniques to make this tasty bbq treat!

Making candied bacon at home doesn’t require any fancy or expensive equipment; all you really need is some basic ingredients, some aluminum foil, and your favorite smoker.

The best part is this recipe is so simple.  All you need is a smoker and a little bit of time and you’ll be well on your way to an incredibly tasty snack.

Ingredients You’ll Need

– 1 lb thick-cut bacon
– 2/3 cup brown sugar
– 2 teaspoons ground black pepper
– 1 teaspoon garlic powder
– 1/2 teaspoon cayenne pepper (optional)

Preparing the Bacon

• Preheat your smoker to 250 degrees Fahrenheit.
• Place the bacon slices onto a wire cooling rack and set them onto an aluminum foil-lined baking sheet.
• Mix together the brown sugar, black pepper, garlic powder, and cayenne pepper (if desired).
• Sprinkle the mixture over both sides of each slice of bacon until all slices are evenly coated with the seasoning mix.

Smoking the Bacon

From there, place the baking sheet into your preheated smoker and cook for 45 minutes to an hour or until desired crispness is achieved, flipping once halfway through cooking time if needed.

Once done cooking, remove from heat and allow cooling before serving or storing in an airtight container for later use.

If desired, you can brush additional seasoning mix onto each piece prior to serving as a final touch! You can also add a sprinkle of chopped parsley or diced green onions for color if desired. Enjoy!

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Smoked Candied Bacon

Why settle for plain, crispy bacon when you can take it to the next level?

Course Appetizer, Snack

Cuisine BBQ

Keyword Candied Bacon, Smoked Bacon

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Equipment

• 1 BBQ smoker
• 1 baking sheet aluminum foil lined with wire rack

Ingredients

• 1 lb thick cut bacon
• 2/3 cup brown sugar
• 2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp cayenne powder optional for a little kick

Instructions

• Preheat your smoker to 250ºF
• Thoroughly combine brown sugar, pepper, garlic powder, and cayenne
• Place bacon slices on a wire rack and sprinkle the mixture over both sides of each slice of bacon. We want all of the slices to be evenly coated on both sides.
• Place baking sheet into smoker.
• Cook for approximately 45 minutes to an hour, until bacon begins to get crispy.
• Remove bacon from smoker and let it cool. Then serve and enjoy!

Final Thoughts

Who doesn’t love bacon? And now that you know how to make smoked candied bacon in a smoker, you can enjoy this delicious treat anytime you fire up your grill! This recipe is quick and easy—all it requires is some simple ingredients and about 45 minutes of cooking time in your preheated smoker—so why not give it a try? Your friends will be impressed by this smoky twist on classic bacon! So go ahead and get smokin’—your taste buds will thank you later!

Whether you’re new to smoking bbq at home or an experienced pitmaster looking for something fun to try out on the smokers this weekend, candied bacon should be high up on your list! With just a few ingredients and some basic supplies like aluminum foil, you can have yourself some delicious smoked bbq treats in no time – perfect for serving alongside your favorite dishes or as part of an appetizer platter! So why not give it a go? You’ll be glad you did!

The post Smoked Candied Bacon – A BBQ Flavor Infused Treat appeared first on Own The Grill.