How To Make Bacon Jerky [June 2020]

Post updated on June 2nd, 2020 at 09:09 pm

How To Make Bacon Jerky

Wait. Bacon and jerky in the same sentence? No that is not a typo, you read that right.

Bacon jerky, ladies and gents is one of my favourite snacks and soon to be your too! This stuff is bloody delicious, and super easy to make.

So know I have tempted you with this yummy snack, you might want to know how make bacon jerky? Before we get started, I have a made a few important notes below!

How To Make Bacon Jerky

What You Need To Make Bacon Jerky

What Equipment Will Need

  • 2 cookie sheets
  • 2 cooling racks
  • Oven or dehydrator or pellet smoker, charcoal smoker or an electric smoker
  • Hickory wood
  • Zipper-lock plastic bags for storage

Ingredients For Bacon Jerky

  • 2 pounds of regular-cut bacon
  • Brown sugar
  • Black pepper (coarse is best)
  • Garlic Powder

Getting regular-cut bacon is important because thick-cut won’t work as well as you hope it will, and thin-cut will cook far too quickly.

Preparing Your Meat & Fire

To get started, set the cooling racks on the cookie sheets and lay the bacon out, being sure none of it is touching so the smoke can get to all parts of the bacon. 

If you are doing more than 2 pounds of bacon, you will likely need more cookie sheets and cooling racks.

Lightly sprinkle with the seasonings for a dry rub. Follow your personal preferences, but I recommend starting with a light dusting of garlic powder, a heavy pinch of black pepper, and a medium pinch of brown sugar.

Once you apply the dry rub to one side, flip the bacon over and apply it to the other side. Place the prepared bacon on the racks in the refrigerator for an hour while you prepare the smoker.

Start a fire with charcoal, and once it’s going well, you can begin adding the hickory wood. Carefully monitor the temperature of the smoker where your bacon will be, and make sure it’s staying right around 190°F.

If you like to keep your bacon frozen , make sure you defrost the meat safely. Using half thawed bacon can be very dangerous!

Smoking Your Bacon Jerky

This is the first part of the cooking process and will take about 2 hours.

Make sure that the bacon is kept as far from the fire as possible and that the temperature remains right around 190°F. Allowing it to cook to quickly or slowly will end in a bad batch of bacon jerky.

After 1 hour of cooking, check the cookie trays for excess bacon grease. If they’re full, then you’ll want to dump them. Whether or not you save the drippings for other recipes or put it in an old coffee can to throw out is up to you.

At this point, you’ll also want to make sure it’s cooking evenly on both sides by carefully turning several pieces over.

As long as the temperature is steady, you likely won’t have to worry about this problem, but it’s good to check anyway and flip them all if you feel the bottom is cooking faster than the top.

Cooking Your Bacon Jerky

This is the second part of the cooking process that the bacon will go through before it becomes bacon jerky.

This part of the process will take about 3 hours.

Once again, it is important to maintain a steady temperature during the cooking process, though this is typically easier in an oven.

Bring your bacon in from the smoker and start by per-heating the oven to 190°F. As it heats up, you’ll want to dump any accumulated bacon grease and blot the meat to remove as much of the grease as possible.

Slide the cookie sheets into the oven, and be prepared to start checking it often as you don’t want to let it cook for too long or it will end up getting ruined. It will be done when it changes in color and texture and is still pliable.

You should check for the first time after one hour. If you start seeing the desired colour and texture changes, you’ll need to start checking more often to make sure it doesn’t go too far. It’s not uncommon to be checking every 15 minutes near the end of the process.

Once the bacon jerky is exactly the way you want it, you’ll want to pull it out of the oven and once again remove any grease that may be in the cookie trays below or still on the meat itself. It’s now ready to be enjoyed and leftovers can be saved for later!

How To Store Your Bacon Jerky

Make sure you get all of the grease off before you store your bacon jerky by giving it a good pat down. If the jerky isn’t thin enough, you can use a meat slicer to your razor thin pieces. Then, it’s a simple matter of putting about 4 ounces of bacon jerky in each Zipper-lock plastic bag. 

Keep your bacon jerky in a cool, dry, dark place so they’ll be ready for you whenever you want to enjoy it.

Because they’re delicious and packed with protein this make it a great snack for hiking. It is also a great gift or any sort of occasion (maybe except a wedding).

How To Make Bacon Jerky in Your Dehydrator

If you have ever wondered if you can dehydrate bacon? Well, you’re in luck you can! We have done this many times before and comes out absolutely delicious. 

  1. First, you want to cook your bacon then spend about 20 minutes drying out your bacon on paper towels to remove as much grease as possible.

  2. Turn on your dehydrator and set for about 15 hours. Put your bacon in and get it started.

  3. Every two to three hours, pull out the bacon jerky and pat them dry. You find each time they will be more grease.

  4. When the timer ends shut off the dehydrator and let them sit for another hour or two.

  5. Store the bacon jerky in a sealed container and consume within 7 days.

Final Thoughts

​This recipe can take up a fair amount of time, so we recommend making as much as you can at once. That way don’t have to go through this whole process every time you want some bacon jerky.

Remember this recipe uses an electric smokers, however, you can also use an oven.

Whats your favorite type of jerky?


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9 thoughts on “How To Make Bacon Jerky [June 2020]”

  1. Hi thete to every one, thhe contents existing at this website are in fact remarkable for people knowledge, well, keep up the nice
    work fellows.

  2. Charlie, first off, thanks for postin this, ive recently started doing beef jerky, my friend asked me for bacon jerky, im going the dehydrator route. You said to cook the bacon, im assuming over low heat to not toast it. Or is there a better way to get it done??

    1. Hiya Art,

      Ohhhh I bloody love this jerky! Sorry for the confusion, first part in the smoker will slightly cook it and add flavour whereas the slow cook in the oven helps its dry out and finishing cook. Let me know if that works for you 🙂


  3. In this article, there’s 2 parts … Smoking it in a smoker for 2 hours then right under that it states cooking it in the oven for 3 hours. Are they 2 different methods? Or am I supposed to do the smoker for 2 hours then move it in the oven for another 3 hours? I just want to clarify that.

    1. Hi Tara 🙂

      No worries, that is one method, you need to complete both parts to get that deeeeeeelicious bacon jerky 🙂 Let me know how you go with it!


  4. Robert Withington

    Charlie, and to all jerky munchers.. this is flea owl with a tip.. one thought is while using wood smoker you will create a flavor edge on your walls of your smoker. Thus if you mix your different meats in the same smoker (pork) is fatty and will create a odd flavor when you try to smoke beef or chicken after. Simple rule for me is keep pork in its own smoker!!. Mixing chicken with beef is ok . This may be usefull if you wish full flavor of your beef jerky. Tell me Charlie if im confused on this matter let me know your thoughts, true some creators prefer mixing. To each their own. No matter what smokin brothers not only will you love your creations but will save alot of cash in the long run.
    Smokers of Holland Flea Owl

    1. Hiya Robert & the smokers of Holland Flea Owl!! Hope your having an awesome Saturday! Seriously legit question!! I have had a few mates ask me this as well, I prefer to mix, I like all the different layers of flavour my smoker has accumulated over the years! Any tips on a marinade for beef jerky?? I looove trying out new ones!



  5. Hey charlie, wow sorry its ben soooo long for a response,,,my bad,,, in answer to your question i use as a base a bbq powder from my meat store which to this day i dont realy know its contense. But adding a little Indonesië (katjap) with other liquid bbq sause i creat my owne flaviors. I did smoke pork only to relize that pork needs to have a higher temp than beef . For my beef its 50 Celsius and for pork it needs to be 90 to make shure even the core is well cooked…..raw pork is a wish i could send you my majick powder only us customs would destroy it( BUMMER ). I have had alot of complements here and even the butcher says im the master. Lets be honste … jerky.. ita american thing 4 shure. So my advice is to all smokers is ( trial and error ) the more you do the better you get. Oh by the way BEST WISHES FOR THE NEW YEAR!!


    1. heeeey mate! hope you had an awesome christmas and new year as well!! Ive tried katjap before, love the sweetness it brings! Where are you based I’d love to come try some of the stuff your making!

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