Watch Me Make It

When it comes to snacks, bacon jerky takes things to a whole new level. Imagine smoky, chewy twists of perfectly marinated thick-cut bacon, glazed with hot honey and sprinkled with black pepper. This isn’t just any snack; it’s a flavor-packed adventure for your taste buds. If you're a bacon lover, this one’s for you.

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Packaged thick-cut hickory bacon lies on a wooden surface next to a bottle of Allegro Honey Garlic marinade. The bacon is uncooked and sealed, displaying its marbled texture. Ingredients for this bacon jerky recipe

Why You’ll Love This Bacon Jerky Recipe

Different flavors come together to create a sweet, smoky, and slightly spicy treat.
The low-temperature cooking process ensures the perfect chewy texture.
It’s easy to customize and brings your bacon game to the next level.

Raw marinated meat strips twisted into spirals on a wire rack over a wooden cutting board. The meat appears seasoned and is ready for cooking.

Ingredients / Tools You’ll Need

1 lb thick cut bacon
8 oz honey garlic marinade
Hot honey for glazing
Black pepper for garnish
Ziplock bag or airtight container
Wire cooling rack
Smoker preheated to 200°F
Cookie sheet to catch drips (optional, but recommended)

Raw skewered meat strips arranged in rows on a metal grill rack inside a smoker or grill, ready for cooking. The meat is twisted around the skewers, creating a spiral pattern.

Instructions

Preparation

Place the bacon slices in a ziplock bag with the honey garlic marinade. Close the bag and shake or toss a few times to make sure everything is well coated.

Strips of bacon wrapped around skewers are being cooked on metal racks inside an oven or smoker. The bacon is evenly spaced and appears to be caramelized. The interior of the cooking appliance is visible, showing the heating elements and walls.

To start the bacon jerky this for a few hours to overnight in the fridge. This will get the flavor deep into and throughout the meat, while also preventing it from getting crispy while cooking.
When ready to cook, remove the bacon from the marinade and pat off any excess liquid with a paper towel. You want the bacon slightly dry for the best results.
Twist each bacon strip about 8-10 times until tight. Lay them on a wire cooling rack placed over a cookie sheet to catch any drips.
Gently press the ends of each twist into the rack to prevent them from unraveling.

A person is pouring hot honey from a Blis hand-crafted bottle into a small, dark bowl on a wooden countertop. The countertop features a geometric pattern.

Cooking
Place the bacon jerky rack in the preheated smoker at 200°F.
Let the bacon cook for 4 hours, checking periodically to ensure it doesn’t burn. You’re aiming for a dark amber color, not black.
Note: The bacon won’t be crispy; it should have a chewy texture, similar to store-bought beef jerky.

Finishing Touches
Warm the hot honey in the smoker for a few minutes.
Brush the hot honey over each bacon twist and sprinkle with black pepper for garnish.

Close-up of rows of candied bacon strips on a metal rack inside an oven. The bacon appears caramelized and glazed with a dark mahogany color, giving a glossy appearance. The oven racks are visible in the background.

Serving Suggestions

Perfect for any occasion that you're hosting people or to take on the road with you. Do yourself a favor and make a double or triple batch up front. Trust me, your taste buds will thank you.

Recipe Notes & Pro Tips

Use uncured bacon for a more natural option with less sodium.
Keep an eye on the smoking process to prevent burning; every smoker runs a bit differently.
Don’t skip the overnight marinade for this bacon jerky—it’s key to achieving those incredible jerky flavors.
Store any leftovers in an airtight container in the fridge.
This bacon jerky recipe is a must-try for anyone looking to elevate their snacking game. The combination of smoky, sweet, and savory flavors is guaranteed to hit that satisfying spot.

Cooked bacon twists glazed with a shiny, dark brown coating are arranged on a blue and white plate. The twists are sprinkled with ground pepper and are placed on a wooden table surface.

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