Smoked Bacon Jerky
Coated in honey and brown sugar, this barbecue bacon jerky is unlike anything you've had before. This is how to make the best bacon jerky on a smoker.
Equipment
- Smoker (charcoal, pellet, propane or electric)
- Lump charcoal
- Apple wood chips
- Ziploc bag or airtight container (for storage)
Ingredients
- 2 lbs bacon
- 1 tbsp brown sugar
Marinade
- ½ cup hot sauce or BBQ sauce/sriracha
- 1 tbsp honey
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 pinch kosher salt
- 1 pinch ground black pepper
Instructions
- Start smoker and heat up to 200°F (93°C). Use your smoker dampers and thermometer to maintain this smoking temperature. If you are using your charcoal grill, ensure that you have it up for 2-zone cooking.
- Once the temperature is steady, add wood chips to the firebox.
- In a small bowl, mix sauce ingredients thoroughly. Use a pastry brush to apply to bacon, covering both sides. Sprinkle with brown sugar.
- Place bacon strips on smoker grates, leaving a space of half an inch between each piece. Place a baking tray underneath to catch drippings.
- Smoke for 2 hours at 200°F (93°C). Turn bacon over at about 90 minutes to ensure even coverage. Also check that baking tray is not overfilling with fat or grease.
- Remove bacon from the smoker and drain grease. Transfer to a preheated oven at 190°F (88°C). Cook for two further hours to dry out jerky, or when bacon has reached jerky-like texture and color.
- Remove jerky from oven and leave to cool completely. Pat down with a dry paper towel. When completely cool, store in an airtight container or Ziploc bag.