Step 3: Smoke the bacon
- cured meat
After curing, it is time to . Use an electric smoker, or a charcoal grill set up on indirect heat. Warm smoke the bacon somewhere between 73-104°F/22-40°C for at least 12 but up to 24 hours.
- This “warm” smoking temperature imparts a smoky flavor and dehydrates the meat but does not cook the bacon.
After smoking, remove the skin and let it cool before slicing.