Homemade Sweet & Smoky Bacon Jerky: The Ultimate Guide to Crafting Irresistible Pork Jerky
Who can resist the allure of crispy, savory bacon? We’re about to elevate that love to an entirely new level by transforming it into delectable, sweet, and smoky bacon jerky. This portable, protein-packed snack is perfect for fueling your outdoor adventures, satisfying midday cravings, or simply enjoying any time of day. Our comprehensive guide will walk you through creating this amazing treat, whether you prefer to use a smoker for deep, authentic flavor or your oven for a simpler approach. Get ready to impress your taste buds and everyone around you with this easy-to-make, unbelievably good bacon jerky recipe!
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What is Bacon Jerky?
Bacon jerky offers all the incredible, rich flavor you expect from perfectly cooked bacon, but with a unique, chewy texture and significantly enhanced shelf life. Unlike traditional crispy bacon, which is best enjoyed immediately, bacon jerky is slowly dried or smoked, resulting in a more robust and less brittle product. This process, combined with a few select ingredients, transforms ordinary bacon into an extraordinary snack.
The texture of bacon jerky is a key differentiator. It’s designed to be pliable and chewy, offering a satisfying bite without being overly tough or crumbly. It’s important not to confuse bacon jerky with candied bacon, which typically involves cooking bacon until crispy and then glazing it with sugar or syrup. While delicious, candied bacon is still a cooked-bacon product with a different consistency and shorter storage time. Bacon jerky, on the other hand, is a true jerky, designed for longevity and portability.
Whether you’re embarking on a challenging hike, planning a road trip, or simply need a tasty snack to keep you going until dinner, bacon jerky is an ideal choice. Its savory-sweet profile and convenient format make it a fantastic companion for any occasion. Once you try homemade bacon jerky, you’ll understand why it’s quickly becoming a favorite among snack enthusiasts.
Choosing the Right Bacon: Thick vs. Regular Cut
While most types of bacon can be successfully transformed into jerky, the cut of bacon you choose significantly impacts the final product’s texture and overall quality. For the absolute best homemade bacon jerky, we highly recommend opting for **thick-cut bacon**. Its greater thickness provides a more substantial, chewier jerky that stands up better to the drying process without becoming overly brittle. Many enthusiasts, including myself, prefer brands like Wright’s thick-cut bacon, particularly their hickory or applewood varieties, for their excellent flavor and consistent quality.
Will regular-cut bacon work? Absolutely! You can certainly make delicious jerky with thinly sliced bacon. However, due to its leaner profile and delicate nature, regular-cut bacon tends to dry out faster and can result in a more brittle, less chewy jerky. If you’re aiming for that classic jerky chew, thick-cut is the way to go. Consider how the bacon will hold up during the several hours of drying; thicker slices retain moisture better, contributing to that desirable pliable texture.
You can find quality bacon at most grocery stores, but for the best value, consider checking out warehouse clubs like Sam’s Club or Costco. These stores often offer bulk packages of thick-cut bacon at competitive prices, perfect for making larger batches of jerky. If you’re not yet a member, keep an eye out for promotions. For instance, sometimes you can find deals like a free Sam’s Club membership for a year, which can lead to significant savings on your jerky-making ingredients and more.
Crafting the Perfect Marinade for Bacon Jerky
The beauty of bacon jerky lies in its inherent flavor, meaning you don’t need an overly complicated marinade to achieve fantastic results. Our simple yet effective marinade focuses on enhancing bacon’s natural deliciousness, adding a touch of sweetness and a hint of smoky depth without overshadowing the star ingredient.
We’ll be marinating the bacon with a blend of liquid smoke and brown sugar. The brown sugar provides a subtle sweetness that perfectly complements the salty, savory bacon, creating a truly irresistible flavor profile. The liquid smoke, especially if you’re using an oven, helps to infuse that coveted smoky aroma and taste that is often associated with the best jerky. If you’re using a smoker, you can adjust or even omit the liquid smoke, as your smoker will provide plenty of natural smoky essence.
The guiding principle here is “don’t mess with perfection.” Bacon already boasts a complex and satisfying flavor profile. The goal of our marinade is to gently enhance it, adding layers of sweetness and smokiness, rather than masking it with an overwhelming array of spices. This minimalist approach ensures that the rich, meaty flavor of the bacon remains at the forefront, creating a jerky that’s both familiar and excitingly new.
Ingredients for Sweet & Smoky Bacon Jerky
- ½ lb Thick-cut Bacon
- ½ cup Cold Water
- 1.5 tablespoons Brown Sugar
- 1 teaspoon Liquid Smoke (Hickory is recommended; optional if using a smoker)
Marinade Instructions
Preparing the marinade is straightforward and quick. In a bowl, combine the cold water, brown sugar, and liquid smoke. Whisk these ingredients together thoroughly until the brown sugar is fully dissolved. This ensures an even distribution of flavor. Once your marinade is ready, carefully pour it over ½ lb of thick-cut bacon strips that you’ve placed in a gallon-sized ziplock bag. Make sure the bacon strips are separated as much as possible to allow the marinade to coat each piece effectively.
Once the bacon is in the bag with the marinade, seal the bag, removing as much air as possible, and gently massage it to ensure every strip is well-coated. Place the bag in the refrigerator to marinate. While some jerkies benefit from an overnight marinade, bacon is highly absorbent. A marinating time of 2-4 hours is generally sufficient for the flavors to penetrate the bacon without making it overly saturated. If you have more time, up to 8 hours is fine, but there’s no need to go beyond that; the bacon will soak up the flavor quite quickly.
Straining and Prepping Your Bacon for Drying
After your bacon has had ample time to marinate (typically 4-8 hours for optimal flavor infusion), the next crucial step is to prepare it for drying. Begin by removing the bacon from the ziplock bag and placing it in a colander. Allow it to sit for a few minutes to drain off any excess marinade that hasn’t been absorbed by the bacon. This step is important for preventing a soggy texture and ensuring proper drying.
Next, grab a large baking tray and place a cooling rack (also known as a baking rack) on top of it. This setup is essential for proper air circulation during the drying process. Carefully arrange the marinated bacon strips on the cooling rack, making sure that no slices overlap. It’s crucial to leave a small amount of space between each piece of bacon. This allows air to circulate freely around all surfaces of the meat, promoting even drying and preventing moisture from getting trapped, which could lead to an uneven texture. Proper spacing ensures that each strip of bacon transforms into perfectly chewy jerky. Once your bacon is neatly arranged, it’s ready for the drying phase!
Drying Methods: Oven vs. Smoker for Perfect Bacon Jerky
When it comes to making the best bacon jerky, using either an oven or a smoker will yield excellent results. Our primary goal is to achieve a wonderfully chewy texture, distinct from the crispy bacon you typically enjoy for breakfast. Both methods are effective, but each offers a slightly different experience and flavor profile.
Making Bacon Jerky with an Oven
For many home cooks, the easiest and most accessible way to make bacon jerky is by using a standard kitchen oven. Since almost everyone has an oven, there’s no need to invest in additional specialized equipment, making this a great entry point into the world of homemade jerky.
To begin, place your prepared baking tray, with the cooling rack and marinated bacon, onto the center rack of your oven. Set your oven temperature to a low 200°F (93°C). A critical step for oven drying is to **prop the oven door open slightly with a wooden spoon or similar heat-proof utensil.** This small gap allows moisture to escape, preventing the bacon from steaming and ensuring it dries out properly, giving you that ideal jerky texture. If the moisture can’t escape, your bacon will cook rather than dry.
Allow the bacon to dry in the oven for approximately 4-6 hours. There’s no need to flip the bacon halfway through, as the air circulation from the propped-open door and the rack setup will ensure even drying. As a delightful bonus, your entire house will be filled with the most incredible aroma of sweet and smoky bacon. It’s a sensory experience almost as good as the jerky itself!
If you’re looking for an even deeper, more authentic smoky flavor and have the equipment, then let’s fire up that smoker!
Making Bacon Jerky with a Smoker
For those who love that deep, unmistakable smoky flavor, a smoker is undoubtedly the best choice for making bacon jerky. This method infuses the bacon with a rich, complex smoke that truly elevates the jerky experience. You can use either a pellet smoker, known for its ease of use and consistent temperature control, or a traditional stick burner (offset smoker), favored by BBQ purists for its hands-on approach and intense smoke flavor.
- **Pellet Smokers:** Brands like the Recteq 590 are incredibly user-friendly. You simply load them with wood pellets, and an electric auger automatically feeds the fire, maintaining a consistent temperature. This makes it very easy to “set it and forget it” while still achieving fantastic smoky results.
- **Traditional Offset Smokers:** Die-hard smoking enthusiasts often prefer traditional offset smokers, such as those made by Oklahoma Joe’s. These require more attention, as you feed wood chunks or chopped wood into a firebox to generate smoke and heat. While more demanding, they offer unparalleled control over the smoke profile.
Both types of smokers are capable of producing incredible smoke flavor and perfectly dried jerky. When selecting your wood, a versatile choice like hickory wood or a “competition blend” of pellets or chunks works wonderfully for bacon and many other meats. Hickory provides a classic, robust smoke that pairs exceptionally well with the rich flavor of bacon.
Just as with the oven method, arrange your bacon on a cooling rack placed on a baking sheet, or directly on your smoker’s racks, ensuring there’s no overlapping. Set your smoker to 200°F (93°C) and allow the bacon to smoke and dry for 4-6 hours. If you’re using a smoker, you can confidently omit the liquid smoke from your marinade, as the natural smoke from the wood will provide an authentic and superior flavor.
During the drying process in a smoker, you might notice small amounts of grease appearing on the surface of the bacon. This is normal due to bacon’s fat content. Simply pat off any excess grease with a paper towel. This helps accelerate the drying process and prevents the jerky from becoming overly oily, ensuring a better texture and longer shelf life.
Why a Food Dehydrator is NOT Recommended for Bacon Jerky
While I’m a huge advocate for using food dehydrators when crafting beef jerky, they are generally **NOT** my preferred method for making bacon jerky. There are specific reasons why dehydrators fall short when it comes to achieving the ideal bacon jerky texture and appearance.
The primary issue lies with temperature. To create great-tasting bacon jerky with the right color and texture, you need to dry it at a slightly higher temperature, around 200°F (93°C). This is significantly warmer than the 160°F (71°C) typically used for drying beef jerky in a dehydrator. Most standard food dehydrators simply cannot reach or consistently maintain the 200°F required for bacon.
When bacon is dried at a lower temperature in a dehydrator, especially considering our marinade lacks strong coloring agents, the resulting jerky tends to turn out translucent and pale. This unappetizing appearance can make it look undercooked, even if it is technically dried. The higher heat provided by an oven or smoker is what gives bacon jerky that desirable dark, cooked-bacon color, making it visually appealing and signaling that it’s ready to eat.
Furthermore, without that higher initial heat, bacon jerky made in a dehydrator often retains a rubbery, almost raw feel, rather than the firm, chewy texture we’re aiming for. So, for this particular jerky recipe, it’s best to keep your dehydrator stored away in the pantry and stick to the oven or smoker.
Knowing When Your Bacon Jerky is Perfectly Done
Determining when your homemade bacon jerky has reached its perfect state is crucial for both taste and texture. Begin testing for doneness around the 3-4 hour mark of drying, as drying times can vary based on bacon thickness, ambient humidity, and specific oven/smoker characteristics. To test, carefully remove a single piece of jerky from your oven or smoker and allow it to cool completely to room temperature for about 5 minutes. This cooling period is essential because jerky will firm up as it cools, giving you an accurate assessment of its final texture.
Once cooled, bend the jerky in half. Properly dried bacon jerky should bend and show cracks, but it should not break completely in half. It will feel more moist and pliable than traditional beef jerky, primarily due to bacon’s higher fat content. However, it should still possess a distinct chewiness. Unlike beef jerky, you won’t observe white fibers when you tear bacon jerky. Instead, the bacon should tear cleanly in half with a noticeable pull, rather than stretching like raw or undercooked bacon would. When held vertically, a finished piece of bacon jerky should stand up straight with only a slight, gentle bend at the top, and it should have a firm, resilient feel throughout.
If your jerky feels too soft, rubbery, or stretches excessively, it needs more drying time. If it snaps cleanly in half with no give, it might be slightly over-dried, but it will still be delicious! Experience will quickly teach you the exact consistency you prefer for your perfect bacon jerky.
Storing Your Delicious Bacon Jerky for Freshness
Proper storage is key to extending the life of your homemade bacon jerky and ensuring every bite is as fresh and flavorful as possible. Due to bacon’s naturally higher fat content compared to leaner meats used for traditional jerky, bacon jerky generally has a shorter shelf life. When dried at a low temperature, most of the fat and grease remains locked within the bacon, unlike high-temperature cooking where much of it renders out. This fat, while contributing to incredible flavor, can also lead to spoilage more quickly if not stored correctly.
Ziplock Bags
For short-term storage, ziplock bags are a convenient option. While beef jerky might last 1-2 weeks in a ziplock, **bacon jerky stored in a ziplock bag will typically remain fresh for 4-7 days** when kept in a cool, dark place, such as a pantry or cabinet. To maximize freshness, always press out as much air as possible before sealing the bag.
It’s crucial to keep any jerky, especially bacon jerky, out of direct sunlight. Sunlight can cause temperature fluctuations inside the bag, leading to condensation and moisture buildup, which accelerates spoilage. For even better results and to further extend its freshness, **storing your bacon jerky in the refrigerator can prolong its life to 1-2 weeks** in a ziplock bag.
Vacuum Sealing for Extended Freshness
If you want to store your homemade bacon jerky for a longer period, vacuum sealing is by far the most effective method. Vacuum sealing works by expelling nearly all oxygen from the packaging, which significantly inhibits the growth of bacteria and molds that cause spoilage. This method can help your **bacon jerky stay good for 2-4 weeks at room temperature.**
For truly long-term storage, combine vacuum sealing with refrigeration or freezing. When vacuum-sealed and kept in the fridge, bacon jerky can remain fresh for **1-2 months.** For even longer preservation, vacuum-sealed jerky can be stored in the freezer for several months, ready to be thawed and enjoyed whenever a craving strikes. Always ensure the jerky is completely cooled before sealing to prevent condensation.
Why Curing Salt Isn’t Necessary for Bacon Jerky
A common question when making jerky is whether to add curing salt (like Prague powder #1). With bacon jerky, the answer is a resounding no. There is absolutely no need to add curing salt to the bacon during the marinating process, as you would typically do with homemade beef jerky. This is because **the bacon you purchase has already undergone a curing process.**
Even if your bacon package is labeled “uncured,” it’s important to understand the nuance of this term in the food industry. When a package states “uncured,” it simply means that the bacon was cured using natural ingredients that inherently contain nitrates, such as celery juice powder or other natural vegetable extracts, rather than synthetic curing salts (like sodium nitrite). Legally, manufacturers are prohibited from labeling products cured with these natural ingredients as “cured,” despite the fact that the curing process has indeed occurred. Therefore, your bacon is already safe and cured, making additional curing salt redundant and potentially leading to an overly salty product.
Exciting Flavor Variations for Your Bacon Jerky
While our sweet and smoky recipe is a fantastic starting point, bacon’s versatility means there’s a world of flavor combinations waiting to be explored. You can easily customize your bacon jerky to suit your palate, adding a spicy kick, a deeper sweetness, or a unique savory twist.
Experimenting with different seasonings and sauces is straightforward: simply brush or coat both sides of your marinated bacon strips with your chosen flavor enhancer before placing them in the oven or smoker for drying. This ensures the flavors are locked in as the jerky dehydrates.
Here are some popular and delicious flavor ideas to inspire your next batch of homemade bacon jerky:
- **Sriracha:** For those who love heat, a generous brush of Sriracha sauce will infuse your jerky with a vibrant, garlicky spice.
- **BBQ Sauce:** A smoky, tangy BBQ sauce can add a robust and complex layer of flavor, making your jerky reminiscent of smoked ribs.
- **Maple Syrup:** To lean into the sweet side, a brush of pure maple syrup before drying will create an even more decadent and classic breakfast-inspired jerky.
- **Honey:** Similar to maple, honey offers a natural, floral sweetness that pairs beautifully with the savory notes of bacon.
- **Sriracha Honey:** Combine the best of both worlds with a blend of Sriracha and honey for a sweet-heat jerky that’s truly addictive.
- **Black Pepper & Garlic:** For a simpler, savory option, a liberal dusting of freshly ground black pepper and garlic powder can create a classic, bold flavor.
- **Chipotle:** A sprinkle of chipotle powder will add a smoky, earthy heat that complements bacon exceptionally well.
- **Brown Sugar & Cayenne:** Enhance the existing sweetness with more brown sugar, and add a surprising warmth with a pinch of cayenne pepper.
Don’t be afraid to get creative! The key is to apply any additional wet glazes or dry rubs evenly to ensure a balanced flavor throughout each piece of jerky. With so many options, you can continuously discover new favorites and keep your bacon jerky exciting.
Pro Tips for Making the Best Bacon Jerky
Benefit from years of jerky-making experience with these tried-and-true tips to ensure your homemade bacon jerky is nothing short of perfect:
- **Always Opt for Thick-Cut Bacon:** This is perhaps the most crucial tip. Thick-cut bacon yields a superior, chewier jerky that retains moisture better and offers the ideal texture. It’s truly the best choice for a substantial and satisfying jerky.
- **Adjust Liquid Smoke for Smoker Use:** If you’re drying your bacon jerky in a smoker, you can safely omit the liquid smoke from the marinade. The natural, authentic smoke flavor from your wood chips or pellets will provide all the smokiness you need, resulting in a more natural taste.
- **Hickory Wood for Classic Flavor:** For smoking bacon jerky, hickory wood chips or pellets are my absolute go-to. Hickory imparts a strong, classic smoky flavor that perfectly complements the richness of bacon, making it incredibly delicious. Applewood is another excellent, milder alternative.
- **Ensure Proper Air Circulation:** Regardless of whether you use an oven or a smoker, always arrange your bacon strips on cooling racks with space between them. This promotes even airflow and prevents moisture buildup, which is vital for proper drying and texture development.
- **Pat Off Excess Grease:** During the drying process, especially with fattier bacon, you might see grease accumulate on the surface. Gently pat this off with a paper towel. This step helps the bacon dry more efficiently and contributes to a less oily, better-textured jerky.
- **Cool Jerky Before Testing and Storing:** Always allow a test piece of jerky to cool completely to room temperature before bending it to check for doneness. Jerky firms up significantly as it cools. Similarly, ensure your entire batch is fully cooled before storing to prevent condensation and spoilage.
- **Share with Caution:** Be prepared for friends and family to fall in love with your homemade bacon jerky. Once they taste it, they WILL ask you to make it all the time!
Frequently Asked Questions About Bacon Jerky
Bacon jerky is a delicious snack made from bacon strips that have been marinated with various flavors (often sweet and smoky) and then slowly dried at a low temperature. This process creates a chewy, pliable texture, distinct from crispy fried bacon, and significantly extends its shelf life.
If stored in an airtight container or ziplock bag in a cool, dark place, bacon jerky typically lasts 4-7 days. When vacuum-sealed and kept in the refrigerator, its shelf life can extend to 1-2 months. For even longer storage, vacuum-sealed bacon jerky can be frozen for several months.
For the best results and deepest flavor, a smoker is the recommended method for making bacon jerky. It infuses the bacon with an authentic smoky taste that’s hard to replicate. An oven with the door slightly ajar is also an excellent and highly accessible alternative.
I do NOT recommend using a food dehydrator for bacon jerky. You need a temperature of approximately 200°F (93°C) to achieve the best texture and color, and most dehydrators cannot reach this temperature. Drying bacon at lower temperatures can result in a chewy, almost uncooked feel and a pale, translucent appearance that is not very appetizing.
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Bacon Jerky (Easy, Smoked, & Crazy Good)
Pin Recipe
Ingredients
- ½ lb bacon (thick cut)
- ½ cup water (cold)
- 1.5 tablespoon brown sugar (optional)
- 1 teaspoon liquid smoke (hickory)
Equipment
Instructions
- Pre-heat smoker to 200°F. Place bacon directly on smoker rack or on a cooling rack atop a baking dish making sure the pieces are NOT touching.
- Smoke for 4-6 hours until jerky has become dried but still pliable. Remove a piece and allow to cool for 5 minutes before testing.
- The jerky should tear in half but NOT be stretchy when torn like uncooked bacon. Bacon jerky will have a firm feel and will stand up straight with a slight bend when held vertically.
- Remove bacon from smoker and allow to cool for 1-2 hours. Store in ziplock bags or vacuum seal for freshness. Visit our storing jerky page for more information.
Pro Tips
- Leave space in between the bacon slices to allow for air circulation. This will ensure even drying of the bacon.
- Use a sauce brush to brush both sides of the bacon with any extra flavors before placing on the smoker or oven trays.
- Beware of sharing with friends, they WILL ask for you to make it ALL the time.