Easy Maple Bacon Jerky

A small pile of homemade maple bacon jerky on a cutting board.

5 from 1 vote

This easy maple bacon jerky recipe takes just a few minutes of work. A few hours in the dehydrator, and you've got sweet, tasty bacon jerky!

Prep Time5

Cook Time6

Marinating Time8

Total Time14 5

Course: Snack

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: Servings

Calories: 217kcal

Equipment

1 Food Dehydrator

Ingredients

1 lb Thick Cut Bacon
¼ cup Coconut Aminos Soy Sauce, or Tamari
¼ cup Maple Syrup
½ teaspoon Liquid Smoke

Instructions

Separate all the bacon slices, place in a large plastic Ziplock Baggie.
In a small mixing bowl, combine remaining ingredients, then add to the bag of bacon slices.
Push out excess air before sealing the baggie, gently massage to distribute the marinade over the bacon strips.
Chill for at least 8 - and up to 24 - hours.
Once the marinating time is done, drain the bacon slices - do not rinse. Arrange on food dehydrator trays, dehydrate at 165 F for 3 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 3-5 hours - Blotting and flipping every couple of hours or so - or until you suspect it’s done.
The fat won’t completely render off, it dries to an almost crystalline texture.
Actual time will depend on the thickness of the bacon strips.
Regular cut usually takes between 4-6 hours, expect more like 6-8 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. (Snapping is ok if you want really crunchy bacon jerky, though - that's how I like it!)
A piece held upright should have a slight bend to it, but not actually flop over. (Note: They will DEFINITELY flop over before they cool, though!)
Once jerky is all fully dehydrated, allow to cool to room temperature before packing and storing.

Notes

Maple 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.

Nutrition