Smoked Bacon Jerky
By: CookingWithBacon
- 1 Pound of Thin Cut Bacon
Procedure:
- Light about 25 coals and a few small pieces of your favorite smoking wood in the side box of a grill.
- Place the Bacon Strips directly on the grill, leaving a little space between them for the smoke.
- Keep the temperature inside the grill between 225 and 250 degrees for the first 30 minutes.
- Turn the Bacon and Switch the more cooked and less cooked Bacon 15 minutes in.
- Reduce the temperature to 170-190 degrees for the remaining 4 hours of the smoke.
- Every hour, turn the bacon and remove some of the grease with a paper towel.
- This step is important.
- You'll know you're done when the Bacon meat is a mahogany color and the fat is dry to the touch.
- You can store the Bacon Jerky in an airtight container for several months, but optimally, you should consume it within a month and a half.
- You're Done!
With a passion for Bacon and the need to consume it as often as possible. Note: This recipe works only if you follow carefully, cooking the bacon, but not crisping it at the beginning, and removing as much moisture as possible throughout the smoking process.
In this recipe, I use Cherry wood. You can use other woods such as walnut, hickory, and apple. Since this has such a long smoke time (about 4.5 hours), you will taste the wood distinctly.
Alternately, you can make this recipe in an oven. Simply cook the Bacon at 250 for about 25-30 minutes until cooked, but not crisp. Then, reduce the temperature to 180 degrees and let it dehydrate for 4 hours, occasionally dabbing the Bacon with a paper towel to remove any moisture. The Oven door should be cracked open with a wooden spoon to allow the humidity to escape.
You'll know the Bacon Jerky is ready when the fatty parts are dry to the touch and the meat is a deep mahogany color. If kept in an airtight container, the Jerky can last for up to 8 months, but I recommend consuming it in the same month it was made.
In this recipe, I use Cherry wood. You can use other woods such as walnut, hickory, and apple. Since this has such a long smoke time (about 4.5 hours), you will taste the wood distinctly.
Alternately, you can make this recipe in an oven. Simply cook the Bacon at 250 for about 25-30 minutes until cooked, but not crisp. Then, reduce the temperature to 180 degrees and let it dehydrate for 4 hours, occasionally dabbing the Bacon with a paper towel to remove any moisture. The Oven door should be cracked open with a wooden spoon to allow the humidity to escape.
You'll know the Bacon Jerky is ready when the fatty parts are dry to the touch and the meat is a deep mahogany color. If kept in an airtight container, the Jerky can last for up to 8 months, but I recommend consuming it in the same month it was made.
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Thanks
Christian McMahon
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