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Step 1: Recipe Preparations. When buying bacon, make sure that it is as low-fat as possible. If you have frozen bacon in the fridge then simply defrost it much earlier. If you have the bacon ready then we can move on to the essential stage which is preparing the marinate for the bacon. The truth is, it's the second most important thing after.
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Oven Method. Preheat your oven to 200F. In a bowl, combine the sugar, maple syrup and soy sauce and stir until smooth. Place a baking rack on top of a baking sheet, and piece by piece, coat the bacon in the sugar soy sauce and then transfer it to the baking rack.
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Dehydrating Instructions. If using an oven or smoker, preheat to 200°F. Place raw bacon strips on dehydrator trays (for food dehydrator) or a wire rack over a baking sheet with edges to contain the grease (for oven or smoker). If using a food dehydrator, se the temperature to 160°F.
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Strain and prep. After 4-8 hours of marinating, strain the bacon in a colander to remove any excess marinade that did not soak into the bacon. Place a cooling rack on top of a baking tray. Lay the bacon on the cooling rack / baking rack making sure to not overlap the bacon slices.
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Prepare sauce and bacon according to oven method instructions. Place brown sugar coated bacon in food dehydrator. Allow at least ½ inch of space in between slices. Cook in food dehydrator for 4-6 hours until it reaches your desired consistency. I recommend flipping halfway and sprinkling with some extra brown sugar.
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Making bacon jerky, in a nutshell, involves marinating a piece of thick-sliced bacon in a savory blend of spices.Then dehydrating it in an oven or food dehydrator until it gets dry, chewy, and crispy. There's something about that smoky, salty flavor of bacon that just screams "snack time." And the chewy texture of jerky is perfect for on-the-go munching.
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Step 3: Smearing the Dry Rub. Put on the dry rub over the bacon jerky now. But, dissimilar to other kinds of meat, you should not apply extra dry rub and mixture on the bacon. As a substitute, you can do the sprinkling of the dry rub over the bacon smoothly for much better results.
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STEP 1: Preheat your dehydrator at 200 degrees Fahrenheit. The most popular method of making any type of jerky is using a dehydrator. So, before you put any bacon inside, you need to preheat it. The low temperature will ensure your bacon cooks slowly, at a consistent temperature. Due to the high percentage of fat, you should preheat your.
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Step #2. The next step is to make sure and season both sides of your bacon. Coat it with salt, pepper, and a generous amount of maple syrup, depending on how sweet you want it. This will give it an abundance of flavor, and by coating both sides, you'll get a burst of taste with every bite.
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For example, the Sriracha bacon jerky recipe has a delicious balance of sweet and spicy. Bacon Jerky vs Candied Bacon? These terms are sometimes used interchangeably. Yet, bacon jerky is generally known for a more chewy texture and is cooked low and slow. Candied bacon often uses a quicker cook time and produces a more crispy texture.
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Step 3: Gently sprinkle the dry rub into the strips of bacon. Unlike other types of meat, bacon can't have too much dry rub applied. Step 4: Flavor the bacon strips with seasoning using our recipe, or any ingredients of your choice. Step 5: Place the tray with the bacon strips in the refrigerator for around an hour.
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Lay the bacon strips on the mesh rack, and brush on the sauce with a silicone brush. Flip the bacon and brush the back side too. Bake in the oven at 200f for 2 hours. After 2 hours have elapsed, flip the bacon. Cook at 200f for a further 1-2 hours, or until the bacon reaches your desired texture. Preheat oven to 200f.
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Step 6: Take your bacon off of the smoker, drain grease, and place bacon in food dehydrator or oven to finish (preheat oven to 200°F or dehydrator to 160-190°F). Step 7: Cook for an additional 2-3 hours in the dehydrator or oven until your bacon jerky reaches desired texture.
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Step 2: Place the cookie sheet with the thinly sliced bacon in a preheated oven at 170 - 200 degrees for 3 - 8 hours, depending on the thickness of your bacon strips. Step 3: Start checking the doneness using the same doneness test mentioned before after the passage of 2 hours. Repeat at 1-hour intervals. Step 4:
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One can make bacon jerky in a conventional oven by laying the bacon strips on a wire rack over a baking sheet. The oven should be preheated to a low temperature to ensure a slow drying process, usually between 175°F to 200°F. The key is to allow consistent airflow and avoid overcooking. Preheat oven to 175°F - 200°F.
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Recipe Variations: For Sriracha Bacon Jerky, increase oven temperature to 325 degrees F. Brush the jerky strips with sriracha sauce and sprinkle with red pepper flakes. Bake until sauce is absorbed and jerky is crispy, about 10-12 minutes. For Candy Bacon Jerky, increase oven temperature to 325 degrees F. Sprinkle each slice of bacon jerky with.
