Step 1

Pre-heat smoker to 200°F. Place bacon directly on smoker rack or on a cooling rack atop a baking dish making sure the pieces are NOT touching.

Step 2

Smoke for 4-6 hours until jerky has become dried but still pliable. Remove a piece and allow to cool for 5 minutes before testing.

Step 3

The jerky should tear in half but NOT be stretchy when torn like uncooked bacon. Bacon jerky will have a firm feel and will stand up straight with a slight bend when held vertically.

Step 4

Remove bacon from smoker and allow to cool for 1-2 hours. Store in ziplock bags or vacuum seal for freshness. Visit our storing jerky page for more information.