Sweet & Spicy Bacon Jerky

I’ve ready posted a couple different recipes for homemade bacon jerky, here’s the last one I’ve developed so far: sweet and spicy bacon jerky!

This is basically bacon candy, and it’s the perfect snack for any bacon lover!

Something interesting happens when you dehydrate thick cut bacon. The chewy texture that you’re used to makes way for crunch in the meaty sections.

The fatty streaks go through their own transformation during the drying process, sort of crystallizing into a unique texture.

This sweet and spicy version is a great addition to the different flavors of bacon jerky that we’ve made so far. Maple syrup for sweetness, chili flakes for a bit of heat, and just a touch of apple cider vinegar to tie it all together!

Your taste buds will love it - so let’s look at what else you’ll need:

Equipment

There is only one specialized piece of equipment that I use for making jerky, beyond basics like spoons, bowls, and measuring cups:

A Food Dehydrator

While you can apparently make homemade bacon jerky in a regular home oven, I’m not a fan of running one for hours on end.

I’ve had food dehydrators before - the basic kinds with no time or temperature controls, - and I’d always been too nervous to try making jerky in them. I need more control over - and knowledge of - the drying process, when meat is concerned.

I’ve since upgraded to a Cosori 6 Tray Food Dehydrator, and LOVE it.

It was only like $200 Canadian, and it’s paid for itself MANY times over, between all the Maple Cinnamon Apple Chips and jerkies I’ve been making!

Think of it this way - The same size of jerky that I tend to make goes for about $4 in a gas station. (Really, more for something like bacon jerky!)

I get about 10-15 strips out of an average batch of jerky (varying by recipe) - let’s average that out to 12. That’s $48 worth of jerky, for $8 or less. Make 5 batches, that’s your $200 in savings!

Anyway, we’re using a dehydrator a LOT more, now that we have a nice one. Having the control over the temperature really opens up the possibilities.

Ingredients

With only 1 exception, the ingredients in this Sweet & Spicy Bacon jerky recipe are super simple - you probably even have them on hand, and if not, you can find them in any grocery store!

As for those one, it may be specialty, but I use it in pretty much all of my jerky recipes. It’ll definitely get used, if you’re a jerky fan!

Some notes for you:

Thick-Cut Bacon

Thick cut is the best bacon for this recipe, as regular cut bacon tends to dry paper thin.

Beyond cut, feel free to use whatever you like - maple bacon, bacon with natural applewood smoke flavor and/or the addition of brown sugar, etc.

I can’t think of any kind of bacon I’ve seen in stores, that wouldn’t work well with the pepper jerky marinade.

One thing to note, though: This recipe was made for regular, cured bacon. This is bacon that’s been cured with sodium nitrate - or other curing salts - to halt and prevent bacteria growth.

If you’re using uncured bacon, you’re going to want to add ¼ teaspoon of Prague Powder to the marinade - see any of my non-bacon jerky posts for more info and a link to buy it, if needed!

Actually, one other note: I’ve only ever made this with real bacon, but it would probably work just as well - maybe even better - with turkey bacon or chicken bacon.

I’ll have to try it, some day. The lack of fat would likely make for a better texture, but you can’t really get it thick cut - as far as I’ve seen, anyway!

Liquid Smoke

As with all of my jerkies, you’ll need some Liquid Smoke - a little goes a lot way!

I only use a small amount in this bacon jerky recipe, to give it a traditional “jerky” flavour - it’s not at all overpowering, just an accent. After all, most bacon is already smoked.

This just boosts it a little.

Everything Else

Rounding out this recipe, you will need:

Maple Syrup - NOT pancake syrup!
Coconut Aminos, Soy Sauce, or Tamari
Crushed Pepper Flakes
Apple Cider Vinegar
Ground Black Pepper
Garlic Powder
Onion Powder

... I just don’t have anything else to add, as far as these last few ingredients go!

How to Make Sweet & Spicy Bacon Jerky

The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:

In a small mixing bowl, combine everything except for the bacon, set aside.

Separate bacon strips, place in a large Ziplock freezer baggie.

Pour the marinade into bag of bacon slices.

Push out excess air before sealing the baggie, gently massage to distribute the marinade over the bacon strips.

For best results, chill in the fridge for at least 8 - and up to 24 - hours. Longer marinade = better jerky flavor.

Once the marinating time is done, drain the bacon slices - do not rinse. Arrange bacon jerky slices on food dehydrator trays.

Dehydrate at 165 F for 2 hours.

Once two hours has passed, blot any beaded fat with a paper towel. Flip each slice over, blot excess grease again, and rotate the location of the trays.

Continue dehydrating at 165 F for another 2 - 3 hours. (Actual time will depend on the thickness of the bacon strips. Regular cut usually takes between 3-4 hours, expect more like 4-6 hours for thick-cut slices)

To test for doneness, remove a piece of bacon jerky from the dehydrator and let it cool to room temperature.

It should feel dry to the touch, but also be somewhat pliable - you should be able to bend it to 90 degrees without it snapping. You should be able to rip it, with it shattering. A piece held upright should have a slight bend to it, but not actually flop over.

Once jerky is all fully dehydrated, allow to cool to room temperature before packing and storing.

Sweet and Spicy Bacon Jerky Storage

Allow jerky to cool COMPLETELY to room temperature before packaging.

Sweet and Spicy Bacon jerky will keep at room temperature (in a cool dark place) for a week or so - I try to eat it within 3-4 days - or 2-4 weeks in the fridge.

If sealed into an airtight container WITHOUT OXYGEN, it should be good for a month or so in a cool dark place, a couple months in the fridge, and 6 months or so in the freezer.

Once you open your vacuum sealed bag of bacon jerky, it should be eaten within a couple days - or a week, if put in the fridge after opening.

More Homemade Jerky Recipes

Are you someone who loves to bring jerky on road trips, hiking trails, and when camping? Me too! Here are some of my go-to recipes for homemade jerkies!

Basic Ground Beef Jerky
Blueberry Bison Jerky
Chipotle Chicken Jerky
Ginger Beef Jerky
Ground Venison Jerky
Homemade Salmon Jerky
Honey Garlic Chicken Jerky
Jalapeno Chicken Jerky
Jerk Chicken Jerky
Lingonberry Elk Jerky
Mango Habanero Chicken Jerky
Mushroom Jerky, 2 Ways
Pumpkin Spice Chicken Jerky
Rosemary & Blueberry Beef Jerky
Spicy Garlic Chicken Jerky
Sriracha Chicken Jerky
Tofu Jerky, 2 Ways
Pepperoni Jerky