Making smoked bacon at home seems impossible if you don’t have a smoker and an outdoor space, but after many trials, the CHOW test kitchen has come up with this method that works in your kitchen oven. All you need is a roasting pan, a roasting rack, aluminum foil, and wood chips. We like the deep, smoky flavor that traditional hickory chips add to the bacon, but apple wood is also good if you want a lighter, sweeter option. Try this flavorful, smoky bacon in our Bacon-Maple Sticky Buns, a Triple-Pork Club Sandwich, or a fancy pasta dish.
Special equipment: You will need a roasting pan fitted with a roasting rack that sits at least 1 1/2 inches above the bottom of the pan. You can try flipping the roasting rack over (like we did) if it sits too close to the bottom in its traditional orientation. Or use a wire cooling or steaming rack.
Giant resealable storage bags, like these jumbo 2-gallon bags, were the perfect size to use for the curing process. If you can’t find these bags, you can cure the bacon in a roasting pan covered with foil.
To smoke the bacon, you will need at least... read more
For the smoking: