How to Make Bacon Jerky in a Dehydrator: A Comprehensive Guide
Bacon jerky, made in a dehydrator, is a delicious and easy-to-make snack. This article details the process, involving curing thinly sliced bacon with spices, then dehydrating it for several hours to achieve that perfect chewy yet crisp texture.
The Allure of Bacon Jerky
Bacon jerky isn’t just bacon; it’s a culinary experience. Its appeal lies in its concentrated flavor and unique texture. It’s savory, smoky, and satisfying, making it an ideal snack for hiking, road trips, or simply enjoying at home. Its dehydrated state also significantly increases its shelf life, allowing you to enjoy your bacon indulgence over a longer period. Moreover, making it yourself allows for complete control over ingredients and flavors.
Benefits of Using a Dehydrator
While bacon jerky can be made in an oven, using a dehydrator offers distinct advantages:
- Consistent Temperature: Dehydrators maintain a consistent, low temperature, ensuring even drying.
- Improved Airflow: They facilitate better airflow, crucial for removing moisture and preventing bacterial growth.
- Energy Efficiency: Dehydrators are typically more energy-efficient than ovens for low-temperature, long-duration drying.
- Precise Control: Many dehydrators offer precise temperature and timer settings for optimal results.
Essential Ingredients and Equipment
Before you embark on your bacon jerky adventure, gather the following:
- Bacon: Opt for thinly sliced bacon; thick-cut bacon takes longer to dehydrate and may result in uneven drying.
- Curing Salt (Prague Powder #1): Essential for food safety and preserving the bacon. Follow usage instructions precisely!
- Brown Sugar: Adds sweetness and helps with the curing process.
- Black Pepper: Provides a classic, spicy kick.
- Garlic Powder: Enhances the savory flavor.
- Onion Powder: Adds depth and complexity to the flavor profile.
- Liquid Smoke (Optional): Amplifies the smoky flavor.
- Dehydrator: Choose a dehydrator with adjustable temperature settings.
- Sharp Knife or Mandoline: For even slicing.
- Mixing Bowl: For combining the ingredients.
- Airtight Container: For storing the finished jerky.
Step-by-Step Bacon Jerky Dehydrating Process
Follow these steps to create delicious bacon jerky:
- Prepare the Bacon: Lay the bacon slices flat on a cutting board. If using a mandoline, carefully slice the bacon to ensure even thickness.
- Mix the Cure: In a mixing bowl, combine the curing salt, brown sugar, black pepper, garlic powder, and onion powder. Adjust quantities to your taste preferences. Liquid smoke can be added at this stage. Accurate measurement of curing salt is critical.
- Apply the Cure: Evenly coat each bacon slice with the cure mixture. Ensure both sides are thoroughly covered.
- Cure in the Refrigerator: Place the coated bacon slices in a single layer in a container. Cover and refrigerate for at least 24 hours, but no more than 48 hours. This allows the cure to penetrate the meat.
- Rinse the Bacon: After curing, rinse the bacon slices thoroughly under cold water to remove excess cure. Pat dry with paper towels.
- Arrange on Dehydrator Trays: Place the bacon slices in a single layer on the dehydrator trays, ensuring they don’t overlap.
- Dehydrate: Set the dehydrator to 160°F (71°C). Dehydrate for 4-8 hours, or until the bacon reaches your desired texture. Check frequently after 4 hours. The bacon should be firm and slightly pliable, not brittle.
- Cool and Store: Remove the jerky from the dehydrator and let it cool completely. Store in an airtight container in the refrigerator.
Common Mistakes and How to Avoid Them
| Mistake | Solution |
|---|---|
| Using thick-cut bacon | Use thinly sliced bacon. |
| Not using curing salt | Never omit curing salt! It’s essential for food safety. |
| Over-curing | Limit curing time to 48 hours. |
| Under-curing | Ensure adequate curing time (at least 24 hours). |
| Over-dehydrating | Check the bacon frequently during the dehydration process. |
| Under-dehydrating | Ensure the bacon is firm and slightly pliable before removing it. |
Frequently Asked Questions (FAQs)
Why is curing salt necessary for bacon jerky?
Curing salt, specifically Prague Powder #1 (sodium nitrite), is essential for preventing the growth of harmful bacteria like Clostridium botulinum, which causes botulism. It also contributes to the characteristic flavor and color of cured meats. Do not substitute other salts.
Can I use pre-cooked bacon?
While theoretically possible, using pre-cooked bacon is not recommended. The curing process is critical for food safety, and pre-cooked bacon hasn’t undergone this process. The final product may also lack the desired flavor and texture.
How long does bacon jerky last?
Properly stored bacon jerky can last for 2-3 weeks in the refrigerator. Vacuum sealing can extend the shelf life further. However, always inspect for any signs of spoilage before consumption.
Can I adjust the seasoning?
Absolutely! Feel free to experiment with different spices and flavors. Cayenne pepper for heat, smoked paprika for extra smokiness, or maple syrup for sweetness are all great additions.
What if I don’t have a dehydrator?
You can use an oven at the lowest possible temperature (ideally below 200°F or 93°C), but monitor it very closely. Prop the oven door slightly open to allow moisture to escape. However, a dehydrator is generally more effective and safer.
How can I tell if the bacon jerky is done?
The jerky is done when it’s firm but still slightly pliable. It shouldn’t be brittle or crumbly. Test a piece by bending it; it should bend without breaking easily.
Why is my bacon jerky too salty?
You may have used too much curing salt, or the bacon wasn’t rinsed thoroughly after curing. Always measure curing salt accurately and rinse the bacon well.
Why is my bacon jerky tough?
Over-dehydrating is the most common cause of tough jerky. Check the bacon frequently during the drying process. Thicker slices will also result in a tougher end product.
Is bacon jerky healthy?
While delicious, bacon jerky is relatively high in sodium and fat. Enjoy it in moderation as part of a balanced diet. Choosing leaner bacon can help reduce the fat content.
Can I freeze bacon jerky?
Yes, bacon jerky can be frozen. Wrap it tightly in freezer-safe plastic wrap or place it in a freezer bag. It can last for several months in the freezer.
What’s the best way to reheat bacon jerky?
Bacon jerky is typically eaten at room temperature. If you wish to reheat it, microwave it briefly for a few seconds. Be careful not to overheat it, as it can become tough.
Where can I buy curing salt?
Curing salt (Prague Powder #1) can be found at most butcher shops, online retailers specializing in meat processing supplies, and some specialty grocery stores. Always ensure it is specifically labeled as curing salt or Prague Powder #1.