Bacon Jerky Dehydrator: Crafting Deliciously Savory

For those eager to create a bacon jerky dehydrator, you’re in for a treat. In this article, we will guide you through the step-by-step process of making mouthwatering bacon jerky using the power of a dehydrator.

How many ways can I make bacon jerky?

Bacon jerky can be made by dehydrating bacon in a food dehydrator, home oven, or smoker. Although the oven or smoker method is faster, it is easier to overcook the bacon and make it hard.

Oven and smoker recipes typically use higher temperatures between 200°F to 225°F, while dehydrators max out at 160°F. The higher temperatures cause more of the fat to render or melt out and drip off the bacon while cooking. Depending on your preference, this can be a positive or negative factor.

Jerky made from the oven will shrink more due to fat loss.

The bacon jerky made from the oven or smoker will also look more browned and cooked, especially the fat on thick-cut bacon, which remains more white and translucent when dehydrated.

If you have a dehydrator, it is recommended to try both methods and see which texture you prefer. The low-temperature drying in a dehydrator produces a texture that I prefer.

How to make bacon jerky in a dehydrator?

Here are the steps to make bacon jerky using a dehydrator:

• Preheat the dehydrator to 200 degrees Fahrenheit to ensure the bacon cooks slowly and consistently.
• Place the bacon slices on a rack with a cookie sheet underneath to catch drippings.
• Season the bacon on both sides with a mixture of black pepper, brown sugar, and salt, or experiment with other spices.
• Put the rack and cookie sheet in the dehydrator and let it bake for 2 to 3 hours.
• – Marinate the bacon and cook it for another 2-3 hours until you reach the desired texture
• Turn off the dehydrator, remove the bacon, blot off any grease, and let it cool.
• Store the bacon jerky in an airtight container or ziplock bag.

Making bacon jerky with a dehydrator

Remember that one pound of bacon jerky contains approximately 49g of protein and 662g of calories, but these are only estimations, and some nutritional value may be lost during cooking.

> Top 5 Best Dehydrators For Jerky – Reviews and Buying Guide

Our recommendation:

How to make bacon jerky without a dehydrator?

Using the Smoker

Below are the general steps you’ll follow for any of the bacon jerky recipes provided at the end of this article.

Step 1:

• Separate the bacon jerky strips and mix the dry ingredients in a bowl for the basic recipe.
• Dry rub each strip with the spice mix, including coarse black pepper, dark brown sugar, garlic powder, and a pinch of salt.
• You can cut the bacon in half to increase the quantity of bacon jerky.

Step 2:

• Line a baking rack with a cookie sheet and place each bacon strip on it.
• Brush the bacon strips with chili sauce and a bit of maple syrup or honey for a hot and sweet flavor.
• Refrigerate the baking sheet while preparing the smoker.

Step 3:

• Arrange the charcoal and wood at the back of the smoker.
• Place the bacon in the front for easy monitoring of doneness.
• Smoke the bacon for 2 to 3 hours at a consistent temperature of 190-200 degrees.
• Ensure the internal temperature of the meat reaches 165 degrees for safe consumption.
• Pro tip: Opt for apple, cherry, pecan, maple, peach, or hickory wood for smoking.

Making bacon jerky with a smoker

Step 4:

• Use an oven or a food dehydrator to complete the drying process.
• Set the oven temperature to the lowest setting, around 200 degrees.
• For a dehydrator, set the temperature between 160-190 degrees.
• Place the bacon slices on a cookie sheet in the oven or dehydrator until completely dry.
• Remove excess fat by patting the bacon dry with paper towels.

Step 5:

• Allow the bacon strips to dry in the oven or dehydrator for 2 to 3 hours, removing excess grease every hour.

Step 6:

• Assess the texture of the bacon jerky to determine doneness.
• Shake a piece of bacon jerky between your fingers to check if it still moves (indicating it’s not fully done) or holds its shape (indicating it’s done or overdone).
• Check at 45-minute intervals.

Step 7:

• Once you are certain the bacon jerky is done, remove it from the oven or dehydrator and place it on paper towels.
• Use additional paper towels to remove excess grease from the top.
• Allow the bacon jerky to cool.

Step 8:

• Enjoy your dehydrated bacon within the first few days after smoking.
• Store for later use in a plastic ziplock bag, food-safe containers, or Vacuum-sealed bags using a vacuum sealer.
• Refrigeration or freezing is also suitable for longer-term storage.

Pro Tips:

• For long-term storage, opt for a lean cut of meat with minimal fat, such as pork tenderloin.
• Consider using celery juice powder or curing salt to preserve the bacon jerky.
• Marinating the bacon jerky for 24 hours intensifies its flavor.
• You can also use turkey with this recipe.

With An Oven

To make bacon jerky using an oven, follow these steps:

• Step 1: Prepare the bacon jerky as described in the previous instructions for a smoker.
• Step 2: Arrange the thinly sliced bacon on a cookie sheet and place it in a preheated oven at 170-200 degrees Fahrenheit. The cooking time will vary depending on the thickness of the bacon strips, ranging from 3 to 8 hours.
• Step 3: Check for doneness after 2 hours using the same doneness test mentioned earlier. Repeat the check at 1-hour intervals until the desired doneness is achieved.
• Step 4: Follow the same drying steps mentioned previously once the bacon is placed in the oven.

Bacon jerky with an oven

How Can You Tell Bacon Jerky Is Done?

Determining the readiness of your bacon jerky can be easily achieved by considering the following indicators.

• Firstly, the bacon jerky is considered done when it no longer retains moisture, oil, or fat, signifying its dryness.
• Try bending a strip of bacon jerky at a 90-degree angle to test its dryness. If you observe any moisture, it indicates that the bacon jerky is not yet fully done.
• Additionally, monitoring the color of the bacon jerky can provide valuable insights.

Generally, when the bacon undergoes a noticeable change in color, it indicates that it has reached the desired level of doneness.

Is Homemade Bacon Berky vs Btore-Bought Jerky?

Regarding cost, both options can be quite similar if you purchase meat. The price of meat is influenced by various factors such as water content, fat content, meat type, quantity purchased, and the retailer.

However, one notable advantage of homemade jerky is the possibility of hunting your own meat, making the cost nearly negligible.

You can make bacon jerky at home

Furthermore, making your own jerky grants you greater control over the ingredients, ensuring you can choose high-quality cuts of meat and control the seasoning to your liking.

Additionally, homemade jerky allows for better freshness, as you can monitor the entire preparation process from start to finish. Overall, homemade bacon jerky offers the advantage of cost flexibility, ingredient control, quality assurance, and an enjoyable experience of creating your own delicious snack.

How to store the bacon jerky for future use?

One of the remarkable advantages of bacon jerky is its ability to be stored without refrigeration. To maximize its shelf life, it’s crucial to keep it in an oxygen-free environment, away from moisture and light. Here are various storage options along with their effectiveness:

• Not Recommended: Ziploc plastic storage bag. Regular ziplock bags are not airtight containers. The thin plastic allows oxygen and moisture to permeate through the material.
• Good: Ziploc Freezer bags. Freezer bags employ thicker plastic to safeguard frozen food from air, preventing freezer burn. Although some oxygen may be trapped inside when the bag is opened and closed, no air can enter when it’s sealed.
• Better: Vacuum seal in vacuum bags (or mason jars for home storage). Vacuum sealing eliminates most of the air, leaving minimal oxygen in the package.
• Best: Store in mylar bags (or mason jars) with oxygen absorbers. This method significantly reduces oxygen levels, reaching as low as 0.01% in sealed containers.

Pro tips: Similar to many food items, cold temperatures also extend the shelf life of bacon jerky. It is recommended to vacuum seal the jerky in portions that can be consumed within a few days.

Subsequently, freeze or refrigerate it until ready for use. This allows you to prepare the jerky well before trips while ensuring the longest shelf life at room temperature begins precisely when needed.

Pro tips for making bacon jerky dehydrator

To achieve exceptional results when making bacon jerky dehydrator, consider the following pro tips that will elevate both its appearance and flavor:

• Recognize when the bacon jerky is done by observing physical indicators, such as its color.
• Maintain a consistent drying temperature using a food thermometer.
• Consider using a separate container to collect excess oil or residue, especially if the grease becomes excessive.

Conclusion

Making bacon jerky dehydrator is a rewarding and straightforward process. By following the outlined steps and pro tips, you can create delectable bacon jerky with the perfect balance of flavor and texture.
Remember to experiment with different seasonings and adjust drying times according to your preference. Whether you’re planning a road trip, or outdoor adventure, or simply seeking a satisfying snack, homemade bacon jerky is a versatile and delicious option.
So, gather your ingredients, and indulge in the mouthwatering goodness of homemade bacon jerky with your dehydrator oven or smoker. Your taste buds will thank you.

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