Smoked Bacon Jerky is one basic recipe that seriously delivers deep, complex flavor in every bite. Sweet, smoky, crispy, and packed with some seriously bold flavors, it’s my idea of the perfect snack. If it’s your first time making bacon jerky but you love all things bacon (candied bacon or bacon candy), you’re definitely in the right place.
This ultimate homemade bacon jerky recipe is one of those fun cooks that hits your taste buds in all the best ways. Anything with the addition of brown sugar is going to have amazing flavor, am I right?
Whether using your own bacon or thick-cut bacon from the butcher, get ready for the tastiest snacks you can make in your own backyard. It starts with the overnight marinade in a mixture of BBQ sauce, dark brown sugar, hot sauce, and your favorite BBQ seasoning. The thick cut bacon is then smoked low and slow until the bacon strips caramelize, the fat renders, and every bite develops a dark color and smoky undertones.
This is fire cooking at its best, using my favorite Duraflame Char Logs on the smoker, which are engineered from real oak and hickory right here in the USA. They are just what’s needed to make the best jerky recipes and more in your own backyard smoker.
Table of Contents
Why You’ll Love Smoked Bacon Jerky
The next time you want some different flavors for your tasty bacon, you’ll love how this all unfolds. Not unlike my Crispy Brisket Jerky, Smoked Salmon Jerky, and Hot Honey Garlic Beef Jerky Recipe recipes that you also gotta check out.
First, the simple marinade ingredients. It’s a combo of BBQ sauce, dark brown sugar, sriracha hot sauce, and BBQ seasoning. In other words, layers of sweet heat that work perfectly with smoky bacon. The longer the bacon marinates, the better the flavor gets.
Next, the smoking process. Cooking at a low temperature allows the bacon slices to slowly render while building a rich, caramelized exterior. The result is something that lands right between crispy candied bacon and chewy beef jerky.
Finally, it’s incredibly versatile. Want maple bacon jerky? Add a little maple syrup to the marinade. Looking for more heat? Toss in extra hot sauce or red pepper flakes. The best part is that you can customize the flavor profile with your favorite BBQ rubs and sauces.
If you’re a bacon lover like me, this recipe is about to become a regular part of your cooking rotation.
Smoked Bacon Jerky Ingredients Round-Up
- Sriracha Bacon Jerky – Thick-cut bacon, BBQ seasoning, dark brown sugar, BBQ sauce, and sriracha are all you need to get this party started.
Now that you know what to pick up from your local grocery store, let’s get into the easy steps to bacon perfection. The total cook time isn’t fast, so keep that long time in mind if you’re in a hurry to satisfy your hunger with these freakin’ delicious snacks.
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How to Make Smoked Bacon Jerky
Prep the Bacon
In a large bowl, mix together the BBQ seasoning, dark brown sugar, BBQ sauce, and sriracha until fully combined.
Add the bacon strips to the marinade and mix thoroughly until every piece is coated. Transfer everything to a ziplock bag or airtight container and refrigerate for at least 4-6 hours, though overnight will give you the best flavor.
The next day, remove the bacon from the marinade and place the slices onto a baking sheet in a single layer on a wire rack. The rack fitted into the cookie sheet helps air and smoke circulate around the bacon for more even cooking.
Lightly season the bacon with a little extra BBQ seasoning and brown sugar before heading to the smoker.
Smoke the Bacon
Preheat your smoker for indirect cooking at 200F. For this recipe, the Duraflame Char Logs help maintain a steady low temperature throughout the entire cook.
Place the baking sheet or wire rack into the smoker and expect a total cooking time of about 3-4 hours.
As the smoking process continues, the bacon will slowly darken, caramelize, and render. If desired, flip the bacon halfway through the cook. Then, use a basting brush to add more BBQ sauce before adding another light sprinkle of seasoning.
Keep an eye on the bacon during the final hour. Because of the sugar content, the outside can darken quickly.
When the bacon has developed a deep mahogany color and feels firm to the touch, it’s ready to come off.
Cool and Serve
Remove the bacon from the smoker and place it on paper towels or a cooling rack for 5-10 minutes to remove any excess grease.
As it cools down to room temperature, the texture will continue to develop. Depending on your cook time, you’ll end up with anything from a slight bend and chewy texture to crispy bacon jerky.
Serve immediately and enjoy. Cheers!
Helpful Tip: Crispy vs Chewy Bacon Jerky Option
The final texture comes down to cook time. For a softer, chewy texture similar to traditional jerky, pull the bacon a little earlier once the fat has mostly rendered. If you’re looking for something closer to bacon candy or candied bacon, let it cook longer until the edges become extra crispy and caramelized. Either way, maintaining a low temperature throughout the cooking process is the key to getting the best results.
What to Serve with Smoked Bacon Jerky
This smoked bacon jerky is incredible on its own, but it also works great alongside smoked queso, grilled wings, and your favorite barbecue recipes.
You can even chop it up and use it as a topping for burgers, baked potatoes, or mac and cheese. The smoky flavor takes just about everything to the next level.
Storage & Leftovers for Homemade Jerky
Store leftover homemade bacon jerky in an airtight container in the refrigerator for 3-4 days.
Make sure the bacon cools completely before storing. For longer shelf life, keep it sealed tightly and away from excess moisture.
To reheat, place the bacon on a baking rack in a low-temperature oven for a few minutes until warmed through.
More Bacon Snack Recipes!
FAQs for Bacon Jerky
Yes, absolutely. Although you won’t get the full flavor effect from the Char Logs. Simply place the bacon on a wire rack over a baking sheet and cook at the lowest setting your home oven allows. Some people even crack the oven door slightly to help with airflow during the drying process.
Optional add-ons are always a good idea. Depending on your flavor preferences, consider soy sauce, onion powder, garlic powder, black pepper, or cayenne pepper, and maybe a little bit of chipotle powder
Thick-cut bacon is definitely the right move for this jerky recipe. It stands up better than regular cut bacon to the longer cook time and produces a better final texture than regular bacon. Btw, if you’re looking for some great places to get bacon delivered, check out this list of the Best 7 Mail Order Bacon Companies for 2026.
Smoked Bacon Jerky
Ingredients
Bacon:
- 12 strips Thick Cut Bacon cut in half
- 1.5 tbsp Favorite BBQ Seasoning
- ½ cup Brown Sugar
- 1.2 cup BBQ Sauce
- 2 tbsp Sriracha
Instructions
- Preheat your smoked to 200F indirect cooking. Add wood chunks for extra smoke flavor if desired.
- In a bowl, mix together the bbq seasoning, brown sugar, bbq sauce and sriracha into a paste. Add your bacon to the paste and mix thoroughly. Marinated for at least 4 hours but ideally overnight.
- Next day, lay your slices of bacon onto a cooking sheet (preferably with a grate). Lightly season with more BBQ seasoning and brown sugar.
- Add the bacon to the smoker and cook for about 3-4 hours or until the outside has begun to caramelize, fat begins to render and it’s super crispy. If you desire, flip over and slather with more glaze, bbq seasoning and brown sugar.
- When done, pull the bacon out and let cool for 5-10 minutes. Serve and enjoy!
