The term “Jerky” means trimmed meat which is cut into strips and then dried. The reason we dry out this meat is to ensure it can be preserved for longer periods. This makes it last longer than other types of meat. Another important factor to note is, salt is also added as a preservative to the Bacon Jerky.
What I love about Bacon is its ability to blend with different flavors. You can go with almost any kind of flavor with Bacon Jerky. I have written this short guide so you can make the best bacon jerk, making sure you follow my recipe as it is.
Bacon Jerky recipe in a Smoker
- Start your smoker. Make sure to maintain the heat at 200F. Whether you are using, an electric, pellet, or a charcoal smoker doesn’t matter as long as you have the desired temperature.
- Place the bacon slices on the cooking rack. Ensure that a grease tray is present to collect any drippings.
- Apply the seasoning you like, make sure to coat it evenly on both sides of bacon. If you want to know what we use, we add some salt, brown sugar, and black pepper as seasoning.
- Let the bacon stay in the smoker for some 2 hours. Keep an eye on the grease tray in case it overflows.
- Preheat your oven to 200F. Cook for another 3 hours in the oven to finish heating.
- Remove it from the oven and let the best bacon jerky rest until cool. Wipe off the grease using a good quality paper towel.
- ground pepper to taste
- salt to taste
- additional brown sugar to taste
- 1/3 cup sriracha chili sauce
- 2 tbsp honey
- 1/2 tsp brown sugar
- 10 oz thick sliced bacon(8 slices)