This bacon jerky recipe balances sweet and spicy for an addictive snack. Below you’ll find several tasty variations — Sriracha bacon jerky, maple bacon jerky and quick candied bacon — plus oven, dehydrator and smoker methods so you can choose your favorite.
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If you want to make bacon jerky at home, this guide covers everything: ingredient choices, flavor variations and three cooking options — oven, food dehydrator or smoker. I also explain how to make candied bacon, which cooks faster and has a crisper texture than low-and-slow jerky.
Whether you prefer sweet maple, spicy Sriracha or a savory soy-based glaze, these recipes are easy and extremely tasty. Share some, but keep a few slices for yourself — trust me, they’re hard to resist.
Why this recipe works
- Bacon jerky offers a chewy, moist texture with a sweet-savory finish that makes it feel like a close cousin to candied bacon.
- It’s an excellent party snack and an attractive addition to charcuterie boards or brunch cocktails. The caramelized sugar adds color and crunch while low-and-slow methods develop deep flavor.
- Flexible cooking options let you make this in an oven, dehydrator or smoker. Cook low and slow for chewiness or reduce time for a firmer, crunchier bite. You can also experiment with many flavor combinations like Sriracha, maple, honey, soy, garlic, coffee or BBQ spices.
Ingredients for this recipe
- Bacon: Thick-cut bacon is recommended for a hearty, chewy jerky. Regular sliced bacon will crisp faster and requires shorter cook time.
- Brown sugar: Light or dark both work. Dark brown sugar gives a deeper molasses note.
- Sriracha or other hot sauce (optional): Adds heat and helps the sugar adhere. Substitute 2 tablespoons honey or maple syrup if you prefer no heat — the sticky sweet acts the same way.
- Cayenne pepper (optional): For extra kick; adjust to taste.
How to make bacon jerky
Bacon Jerky (Oven Method)
- Preheat oven to 200°F (about 95°C).
- Line a baking sheet with aluminum foil for easy cleanup, then set an oven-safe rack on top so grease can drip away.
- Mix brown sugar with Sriracha (or honey/maple if omitting heat) and a pinch of cayenne to form a paste.
- Separate bacon strips and toss with the paste until evenly coated.
- Lay the strips across the rack, leaving a little space between each slice.
- Bake 3–4 hours, or until the jerky reaches your preferred chewiness. Flip halfway through and optionally sprinkle with extra brown sugar for more caramelization.
Bacon Jerky (Food Dehydrator Method)
- Prepare the sugar paste and coat bacon as in the oven method.
- Arrange coated strips in the dehydrator with at least ½ inch of space between slices.
- Dehydrate for 4–6 hours, flipping halfway and optionally adding a light sprinkle of brown sugar. Cook until you reach the desired texture.
Bacon Jerky (Smoker Method)
- Set your smoker to maintain about 200°F (95°C).
- Prepare and coat the bacon with the sugar paste as in the oven instructions.
- Place bacon strips in the smoker with spacing between slices.
- Smoke for 3–4 hours, flipping once and optionally sprinkling with extra brown sugar, until the jerky is at your preferred consistency.
Other bacon jerky and candied bacon flavors
Sriracha bacon jerky
- Brown sugar
- Sriracha
- Cayenne (optional)
Maple bacon jerky
- Maple syrup (in place of Sriracha)
- Optional spices: cayenne, crushed red pepper, onion or garlic powder
Other flavor ideas
If you want to experiment, use any tasty mixture that will coat the bacon. Thicker glazes cling better; if a mixture is thin, plan to baste during cooking. Ideas:
- Soy sauce or a soy-honey blend
- Minced fresh garlic, garlic powder, onion powder
- Liquid smoke or BBQ rubs (hickory, applewood)
- Chipotle, Cajun spices, or coffee/espresso rubs
FAQ and expert tips
Bacon jerky is chewy with a caramelized surface that soaks up whatever flavors you add. It can be sweet, smoky, spicy or savory depending on your glaze or rub.
The terms overlap, but jerky is typically cooked low-and-slow for a chewier texture. Candied bacon is usually cooked hotter and faster for a crispier, more brittle finish.
Yes. Because bacon is perishable, store finished jerky or candied bacon in the refrigerator and consume within 2–3 days for best quality.
Looking for other delicious snacks, appetizers or sides?
If you enjoy sweet-and-spicy flavors, try a bold chicken wing sauce or a chili crisp for dipping. For a different kind of snack, chickpea cookie dough makes a surprisingly healthy, tasty appetizer.
Hungry for more? Subscribe to the email newsletter and follow the author on social media for more recipes and tips. Feedback and ratings are always appreciated!
Bacon Jerky
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Equipment
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Baking sheet and oven-safe rack; or food dehydrator; or smoker.
Ingredients
- 10 slices thick sliced bacon (12 oz package)
- ½ cup lightly packed brown sugar (light or dark)
- 2 tablespoon Sriracha (Optional)
- ¼ teaspoon cayenne pepper (Optional)
- ¼ cup lightly packed brown sugar (Optional for sprinkling)
Instructions
Bacon Jerky (Oven Method)
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Preheat oven to 200°F (95°C).
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Line a baking sheet with foil and place an oven-safe rack on top.
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Mix brown sugar, Sriracha (or honey/maple) and cayenne into a paste.
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Coat bacon strips evenly with the paste and lay them on the rack.
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Bake 3–4 hours until desired consistency, flipping halfway and optionally sprinkling extra brown sugar.
Bacon Jerky (Food Dehydrator Method)
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Prepare and coat bacon as in the oven method.
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Arrange strips in the dehydrator with space between slices and dehydrate 4–6 hours, flipping once.
Bacon Jerky (Smoker Method)
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Maintain smoker at about 200°F (95°C).
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Coat bacon and place in smoker with space between slices.
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Smoke 3–4 hours, flipping once and optionally sprinkling extra sugar until done to your liking.
Notes
Sriracha substitution: Replace Sriracha with 2 tablespoons honey or maple syrup if you prefer no heat; the sticky sweet helps the brown sugar cling to the bacon.
Maple variation: Use maple syrup instead of Sriracha for a maple bacon jerky.
Regular vs. thick-cut bacon: Regular bacon cooks faster (1–3 hours) and will be crisper; check after the first hour and then every 30 minutes until you reach your preferred texture.
Candied bacon: For candied bacon, preheat oven to 350°F, cook 15 minutes, flip, add more brown sugar and cook 10 more minutes, then check every 5 minutes until crisp. Candied bacon is a quicker, crispier alternative to jerky.
Flavor ideas: Try soy sauce, minced garlic, liquid smoke, chipotle, coffee or BBQ rubs for different profiles.
Nutrition
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Carbohydrates: 11g
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Protein: 5g