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Smoked bacon jerky, ready for you in a jar.

Smoked Bacon Jerky

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5 from 1 review

This smoked bacon jerky is spicy, sweet, and absolutely impossible to stop eating. Buy a few packs of thick cut bacon and get ready.

  • Total Time: 4 hours
  • Yield: 10 slices 1x


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


  1. Preheat your smoker for low heat, 180-200°F.
  2. Lay out the bacon on a wire rack, giving space between each slice.
  3. 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.
  4. Place the bacon on the smoker for 2 hours, undisturbed.
  5. 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.
  6. 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.


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
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