If you’re a bacon lover always on the hunt for a new way to enjoy your favorite snack, then this bacon jerky recipe smoker guide is perfect for you! Smoked bacon jerky is a delicious and creative way to enjoy bacon, and this easy guide will show you how to make the perfect homemade bacon jerky using a smoker.
Why Make Bacon Jerky?
Bacon jerky is a delicious snack that combines the savory, smoky flavor of bacon with the chewy texture of jerky. It’s perfect for snacking on the go or enjoying as an addition to your favorite meals. Making your own bacon jerky at home allows you to experiment with different flavors and control the quality of the ingredients.
Choosing the Right Bacon
The key to a successful bacon jerky recipe smoker experience is selecting the right bacon. Thick-cut bacon works best for making jerky, as it retains its shape and texture during the smoking process. Look for bacon that is not too fatty, as excess grease can affect the final product. You can find high-quality, thick-cut bacon at your local grocery store, or even make your own bacon with a smoked fresh ham recipe.
Preparing the Bacon
Before smoking your bacon, you’ll need to prepare it by cutting it into uniform strips and removing any excess fat. Pat the bacon dry with paper towels to remove any moisture, as this can affect the drying process during smoking. You can also experiment with different marinade ingredients to add more flavor to your bacon jerky, such as soy sauce, garlic powder, or maple syrup.
Setting Up Your Smoker
To achieve the best results with your bacon jerky recipe smoker, you’ll want to use a dedicated food dehydrator or a smoker with a low temperature setting. Preheat your smoker to a temperature between 160-180°F (70-82°C) to ensure a slow and even cooking process. Make sure to use wood chips that complement the flavor of your bacon, such as hickory or maple.
Smoking the Bacon
Arrange your bacon strips on a wire rack or cooking grate, ensuring they are not touching. Place the rack in the smoker and let it cook for 3-4 hours, or until the bacon reaches an internal temperature of 160°F (70°C). Keep an eye on the temperature during the smoking process, adjusting it as needed to maintain a consistent low temperature.
Once your bacon jerky is fully cooked, remove it from the smoker and let it cool to room temperature. Pat the jerky with paper towels to remove any excess grease, then store it in an airtight container or plastic bags. For a longer shelf life, keep your bacon jerky in a cool, dark place away from direct sunlight.
Customizing Your Bacon Jerky Recipe Smoker Experience
One of the best parts about making your own bacon jerky is the ability to customize the recipe to suit your tastes. Experiment with different marinades, such as sriracha sauce for a spicy kick or maple syrup for a sweeter, candied bacon. The possibilities are endless, and you’ll love discovering new flavor combinations for your perfect bacon jerky.
Enjoying Your Homemade Bacon Jerky
Now that you’ve successfully made your own bacon jerky, it’s time to enjoy your delicious snack! Pair it with some homemade pancakes for a hearty breakfast, or serve it alongside your favorite sushi rolls for a unique and satisfying meal. The possibilities are endless, and you’ll love sharing your homemade bacon jerky with friends and family.
With this bacon jerky recipe smoker guide, you’re well on your way to creating a delicious snack that you can enjoy anytime, anywhere. The key is to use high-quality, thick-cut bacon and maintain a consistent low temperature during the smoking process. Experiment with different flavors and marinades to create your perfect bacon jerky, and enjoy the satisfaction of making your favorite snack at home. Happy smoking!
- 2 lbs thick-cut bacon
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- Lay out the bacon strips on a large baking sheet lined with parchment paper and set aside.
- In a medium-sized mixing bowl, combine all marinade ingredients and mix well.
- Marinate the bacon for at least 2 hours or up to overnight in the refrigerator.
- Preheat your smoker to 190°F (88°C).
- Smoke the marinated bacon for about 3-4 hours or until it reaches your desired level of chewiness.
- Check for doneness and continue smoking if necessary.
- Cool the bacon jerky on a wire rack for at least 30 minutes before storing in an airtight container or Ziploc bag in the refrigerator for up to two weeks.
Cayenne pepper in the marinade is optional for a spicy kick.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 35mgSodium: 882mgCarbohydrates: 15gNet Carbohydrates: 15gFiber: 0gSugar: 13gSugar Alcohols: 0gProtein: 11g