Can I use other sweeteners?

Yes, but if you're using a liquid sweetener such as honey, maple syrup, or molasses I would use a little less than 1/4 cup of brown sugar from the recipe. The key is the thickness of the glaze, so try out different combinations and see what works for you. 1/4 cup of molasses is incredibly strong and sweet, where 1/4 cup honey is much milder.

Can I use a dehydrator?

Probably. I have not tested this out, but if I were going to I'd likely smoke the bacon for 2 hours, blot it, and then add it into a dehydrator. It would take much longer to dry out in a dehydrator, closer to 4-6 hours overall.

I don't like spicy, can I still make this?

Absolutely. Try a thin glaze of your favorite sweet BBQ sauce. Whatever you choose to use, make sure to pay attention to the added salt.

Can I use an oven to make bacon jerky, knowing it won't be smoked?

Yes, you absolutely can make bacon jerky in the oven. Make sure you set the oven to 200 °F for the entire cook. Use a wire rack with a baking sheet underneath to catch all of the grease coming off. The baking pan from USA Pan is a perfect example, also large enough for quite a bit of bacon.

How long does smoked bacon jerky last?

I've tested that it stays fresh and crispy for at least 10 days. Good luck keeping it past that point, everyone will likely consume it all much quicker.

Smoked Bacon Jerky: Spicy, Sweet, and Dangerous

Name: Smoked Bacon Jerky
Prep time: 5 min
Cook time: 4 h
Total time: 4 h
Cuisine: Jerky
Ingredients: 10 slices thick cut bacon (10-12oz package); 2 tbsp Sriracha; 1 tbsp Dijon mustard; 1/4 cup brown sugar

Ingredients

Scale

10 slices thick cut bacon (10-12oz package)
2 tbsp Sriracha
1 tbsp Dijon mustard
1/4 cup brown sugar

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Instructions

Preheat your smoker for low heat, 180-200°F.
Lay out the bacon on a wire rack, giving space between each slice.
Mix the glaze ingredients together with a whisk, making sure to get rid of any lumps of brown sugar. As the sugar dissolves it will be a much thinner liquid. Taste and adjust. Using a pastry brush, apply a thin layer of glaze on both sides of the bacon, flipping as needed.
Place the bacon on the smoker for 2 hours, undisturbed.
After 2 hours, blot the bacon gently with a paper towel. Flip each piece over carefully, and blot the other side. Leave the bacon to smoke for at least another 60-90 minutes.
Check the bacon jerky for preferred doneness. It should not be completely crispy and black. There should still be a slight bend before it breaks.

Notes

You can use an oven at 200°F as an alternative. Make sure you use a wire rack with a baking sheet underneath to catch the grease.

Author: Brad Prose
Prep Time: 5
Cook Time: 4 hours
Category: Pork
Method: Smoking
Cuisine: Jerky

Keywords: Bacon, bacon jerky, jerky, pork, pork jerky, smoked pork, smoked jerky, candied bacon