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Bacon Jerky in a small mason jar on a white surface

Bacon Jerky

Course: Snack
Cuisine: American
Keyword: bacon jerky
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Resting: 10 minutes
Total Time: 2 hours 40 minutes
Servings: 24
Calories: 83kcal
Author: Brenda
This Bacon Jerky recipe yields a tender, sweet, spicy and slightly salty snack. Perfect for snacking.
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  • 1 pound bacon regular cut
  • 2 tbsp maple syrup
  • 2 tbsp sriracha sauce


  • Preheat oven to 200F. Take bacon out of refrigerator and allow to come up to room temperature.
  • Measure and mix the maple syrup with the sriracha sauce.
  • On a cookie sheet, place a cooling rack over the cookie sheet. If you are making the full pound of bacon, you'll need 2 cookie sheets and racks.
  • With a brush, paint on the maple sriracha marinade on to the bacon. Place in oven.
  • Cook for 2.5 hours or until the desired texture is achieved. Remove from oven.
  • Allow it to cool on the cookie sheet for about 10 minutes. Consume right away or store in an air tight container.


  • Use regular cut bacon, not thick cut bacon as you want the meat to dehydrate.
  • You can use a dehydrator or you can use your oven. I found 200F in an oven to get a good texture much like beef jerky. I went for 145F in a dehydrator and checked it after 2 hours for desired texture.
  • You can cut the recipe in half and store the bacon in your refrigerator until you are ready to prepare it.
  • Elevating the bacon above the cookie sheet is essential to ensure the fat has room to escape and that heat can evenly circulate around the bacon.
  • If your bacon is really fatty, then consider trimming that part off. I wouldn't worry about the streaks in the middle, but some brands are fattier than others.


Calories: 83kcal | Carbohydrates: 1g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 153mg | Potassium: 42mg | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.8mg | Calcium: 3mg | Iron: 0.1mg