Bacon beef jerky really saved my snack game. I mean, who hasn’t craved something smoky, salty, and chewy at two in the afternoon? A lot of folks think making bacon jerky is complicated or that you need fancy equipment for it. Honestly, I used to think the same (and whew, was I wrong). I’ll tell you about my first attempt, plus answer what bacon beef jerky is, how you can make it at home, and why this stuff is even better than it sounds. If you like meat snacks (trust me, you do), you’ll also want to peek at everything you need to know about beef bacon and why you’ll love it or maybe even try my wild-beef pizza creation if you’re feeling bold.
What is bacon jerky?
Alright, so let me clear this up because every time I mention bacon jerky someone asks, Wait, is it just bacon? Short answer is nope, not exactly. Bacon beef jerky is true jerky that starts with thin strips of beef, and sometimes a bit of actual bacon for that smoky, melt-in-your-mouth punch. It’s marinated, slowly dried, and comes out chewy instead of crispy like breakfast bacon.
If you’re expecting regular bacon, this is, let’s say, a cousin showing up at the family reunion — same genes, different personality. It’s got the tenderness of jerky, but that porky, slightly sweet bacon flavor you dream about. Honestly, once you try it? Regular snacks just don’t cut it anymore.
My uncle who hunts (and swears he makes the best meat snacks) was floored the first time he tried my batch. “That beats store-bought jerky by a mile,” he said, which, if you knew my uncle, is basically a five-star review.
“I always thought jerky was tough and dry, but this bacon beef jerky is like a magic trick. Even my picky teenager asks for it!” – Paula H.
How do you make bacon jerky without a dehydrator?
No dehydrator? Neither do I, and you seriously don’t need one. When I started, all I had was a regular old oven. Here’s the trick: low and slow wins the race.
You’ll need to slice your beef and (optional) bacon super thin. Stick them in a marinade overnight — something sweet and smoky works wonders — then line them up on a wire rack over a baking sheet. From there, you basically just bake it super low for a few hours. Your whole house will smell ridiculously good. It takes patience, not fancy gadgets.
What always gets me is how simple it is. The hardest part for me? Waiting those long hours for it to finish. I end up nibbling on a piece early every single time (don’t judge). If you want other ways to use beef in the kitchen, the beef recipes collection might give you some solid ideas.
Recipe
Let’s keep it straightforward. Here’s exactly how I’ve done it—no pretentious talk, just what works.
Ingredients:
- 1 lb beef (top round works, or brisket, sliced thin)
- 1/4 lb bacon, sliced into strips
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Optional: pinch of chili flakes
Directions:
- Stir together the soy sauce, brown sugar, Worcestershire, pepper, paprika, and chili flakes in a bowl.
- Toss the beef and bacon strips in that marinade. Cover and refrigerate overnight.
- Preheat your oven to 200°F (95°C). Line a baking sheet with foil, place a wire rack on top.
- Lay out strips so none overlap. Bake for 3-4 hours, flipping once midway. Check if it bends without breaking, but isn’t wet.
- Cool. It gets chewier as it cools, promise.
I’ve seriously never met anyone who didn’t love it. My cousin swiped half my batch for his road trip once without asking.
Candied Bacon Jerky
Okay, calling all sweet tooths (and anyone who’s ever argued for syrup on bacon). Candied bacon jerky is bacon beef jerky’s wild cousin — sticky, sweet, and dangerously snackable. Here’s how you upgrade your jerky life:
After you marinate your beef and bacon, sprinkle both sides with a mix of brown sugar and a little cayenne before they go in the oven. About halfway through baking, brush a bit of maple syrup or honey on those pieces. What you get? That shiny, glossy, caramelized coating. It sticks to your fingers and your heart.
My favorite part is sneaking a piece warm right from the oven. If you like that sweet heat, add extra cayenne. My friends tell me this is the kind of snack that disappears the second you put it on the table. If you want to branch out, check my mouthwatering butter beef recipe for totally different flavors.
More Snack Recipes
Got that jerky itch and want more ways to use beef? Check out these flavor-packed bites:
- Try a classic beef tagine for a savory dinner twist
- Savoring beef Manhattan is a total comfort meal on chilly nights
- Mix up your snacks with spicy or herby homemade jerky
- Pair jerky with apples, cheese, and crackers for a “fancy” trail mix
I love experimenting, so drop a comment if you mix in something wild, like hot honey or even espresso (yes, really).
Common Questions
Q: How do I store bacon beef jerky?
A: Let it cool, then store it in an airtight bag. It’ll last up to a week, but honestly, mine is always gone in three days.
Q: Can I make this in an air fryer?
A: Yep! Use a low-heat setting and check often. Every air fryer’s a little different, so experiment.
Q: What cuts of beef work best?
A: Leaner cuts like top round or sirloin. Skip anything too fatty or it gets weirdly chewy.
Q: Does bacon beef jerky taste like breakfast bacon?
A: Not exactly. It’s chewier and has all the bacon flavor, but with that salty jerky vibe mixed in.
Q: Is this recipe spicy?
A: Only if you want it. I like a little heat, but just skip the chili flakes if that’s not your thing.
Time to Get Jerky!
Honestly, bacon beef jerky is one snack I get weirdly excited about making. It’s chewy, sweet, a bit smoky, and blows boring chips outta the water. If you want to level up your snack table or surprise your road trip buddies, give this recipe a go. For more ideas or to “cheat” and buy, check out Buy Bacon Jerky: Candied Bacon Beef Jerky – Savage Jerky Co. or go for a wild twist with Old Fashioned Classic Maple Bacon from Beef Jerky Experience. So, get in that kitchen and make something everyone will beg you to share…or stash it for yourself, which I’ve totally done.
Candied Bacon Jerky
Ingredients
Method
- Stir together the soy sauce, brown sugar, Worcestershire sauce, black pepper, smoked paprika, and optional chili flakes in a bowl.
- Toss the beef and bacon strips in the marinade. Cover and refrigerate overnight.
- Preheat your oven to 200°F (95°C). Line a baking sheet with foil and place a wire rack on top.
- Lay out the strips of beef and bacon on the wire rack, ensuring none overlap.
- Bake for 3-4 hours, flipping the strips once midway through. Check if they bend without breaking and ensure they aren’t wet.
- Allow to cool; the jerky will get chewier as it cools.
