Smoked Bacon Jerky Recipe That’s Crazy Good

Everyone loves bacon, so why not take it a step further and make sweet bacon jerky you can snack on all day? This simple bacon jerky recipe can be prepared in either a smoker or an oven and delivers a chewy, flavorful result that stores longer than regular cooked bacon.

What is bacon jerky?

Bacon jerky keeps the classic, smoky-sweet flavor of cooked bacon but with a chewier, jerky-like texture and improved shelf life when stored properly. The process involves slowly smoking or drying bacon with just a few simple ingredients to concentrate flavor and achieve that satisfying chew.

Unlike candied bacon, which is simply cooked bacon coated with extra sugar, bacon jerky is dried until it develops a slightly firm, pliable texture. It’s an ideal trail snack or a quick bite to tide you over between meals.

Buying the bacon – Thick or Regular cut?

Any bacon will work, but thick-cut bacon gives the best results because it produces meaty pieces with a better chew. Regular-cut bacon will still make jerky but may turn out more brittle due to the thinner slices.

You can find thick-cut bacon at most grocery stores; buying in bulk at warehouse stores often gives the best price. Use your favorite hickory or applewood smoked bacon for a strong base flavor.

The Marinade

This recipe uses a minimal marinade—brown sugar and liquid smoke in cold water—to add a touch of sweetness and smoke without overpowering the bacon’s natural flavor. There’s no need for a long ingredient list; a light marinade enhances the bacon without masking it.

Ingredients

• ½ lb bacon (thick cut)
• ½ cup cold water
• 1.5 tablespoons brown sugar
• 1 teaspoon liquid smoke (hickory)

Instructions

Combine liquid smoke, cold water, and brown sugar in a bowl and mix until the sugar is mostly dissolved. Place ½ lb of thick-cut bacon strips into a gallon zip-top bag and pour the marinade over the bacon. Seal the bag and distribute the marinade so it coats the slices evenly.

Let the bacon marinate for 4–8 hours. The marinade soaks into bacon fairly quickly, so overnight is not necessary.

Strain and prep

After marinating, drain the bacon in a colander and pat any excess marinade away. Arrange a cooling rack over a baking tray and lay the bacon in a single layer without overlapping. Leaving space between slices ensures even air circulation and consistent drying.

Now it’s time to dry the jerky.

Drying with Oven or Smoker

An oven or smoker produces the best bacon jerky. The goal is a chewy texture rather than the crispness you get when frying bacon. Both methods take several hours at a relatively low temperature to properly dry and develop color.

Making with an Oven

Using an oven is the most accessible method. Place the marinated bacon on the cooling rack over a baking sheet and set the oven to 200°F. Prop the oven door open slightly with a wooden spoon or oven-safe tool to allow moisture to escape.

Bake for 4–6 hours without flipping. The house will smell terrific as the bacon slowly dries and the sugars caramelize.

Making with a Smoker

A smoker imparts authentic smoke flavor and is an excellent choice. Use a pellet smoker or a traditional offset smoker and hold the temperature at about 200°F. If you use a smoker, you can omit liquid smoke from the marinade.

• Pellet smokers maintain temperature with pellets fed by an auger and are easy to operate.
• Offset smokers offer a classic approach using wood chunks or chopped wood in the firebox.

Use hickory or a competition blend of hardwood for the best smoky flavor. Smoke the bacon for 4–6 hours until it is dried but still pliable. Pat any excess grease with paper towels during drying to speed the process if needed.

Dehydrator (NOT recommended)

While dehydrators are great for beef jerky, they are not ideal for bacon jerky. Bacon benefits from a higher drying temperature (around 200°F) to develop color and the right appearance. A dehydrator tends to leave bacon translucent and less appetizing, so reserve the dehydrator for other jerky types.

Testing for when it’s finished

Begin checking for doneness at the 3–4 hour mark. Remove a piece and let it cool for about five minutes. Bend it in half: the jerky should bend and crack but not snap clean in two. Proper bacon jerky will be moist compared to beef jerky but should have a firm, slightly flexible texture. It should not stretch like raw bacon; instead, it will tear with a bit of resistance and hold a slight bend when held vertically.

Storing bacon jerky

Because bacon is high in fat, bacon jerky does not store as long as lean beef jerky. Proper packaging helps extend shelf life.

Ziplock bags

Stored in a zip-top bag in a cool, dark place, bacon jerky will typically last 4–7 days. Refrigeration is recommended and can extend freshness to about 1–2 weeks.

Vacuum sealed

Vacuum sealing removes oxygen and slows spoilage. Vacuum-sealed bacon jerky kept in the refrigerator can last 2–4 weeks, and storage in the fridge or freezer can extend that further. For longer storage, keep vacuum-sealed portions frozen until needed.

Curing salt?

There’s no need to add curing salt to bacon before making jerky because bacon is already cured during processing. Even packages labeled “uncured” are typically cured using natural sources of nitrates and are not truly uncured.

Other bacon flavor ideas

Try additional flavor profiles by brushing or coating both sides of the bacon before drying. Sweet, spicy, or savory glazes work well and can elevate the jerky:

• Sriracha
• BBQ sauce
• Maple syrup
• Honey
• Sriracha honey

Old Pro Tips:

• Use thick-cut bacon for the best texture and chew.
• If you plan to smoke the bacon, omit liquid smoke from the marinade.
• Hickory wood or a hardwood pellet blend pairs nicely with bacon.

FAQ