Bacon Jerky Recipe: Method Under Safety Review

The cooking and storage method is under review. The previous version gave low-temperature cooking directions and storage times that have not been validated for this fatty bacon recipe. The instructions have been removed while a suitable process is verified; please do not use the former method or storage estimates.

Standard home-jerky guidance is designed around lean meat, with controlled heating and drying. Bacon contains substantial fat, and we have not verified that the previous method establishes safe cooking or shelf stability. A chewy texture or a set oven temperature alone does not establish safety.

We are retaining the original flavor ingredients below for a future recipe revision. They are not a complete preparation method.

• 1 lb thick-cut bacon
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional for heat)

Keep raw bacon and any marinade it touches refrigerated and separate from ready-to-eat food. Do not reuse marinade that has contacted raw bacon.

Penn State Extension recommends lean cuts for home jerky and notes that fat can become rancid. That guidance should not be treated as a validated process for this high-fat bacon recipe. Follow the package directions for bacon and a complete, independently verified method for any preservation process.

Commercial shelf-stable bacon products use controlled processes; a homemade batch should not be assumed to have the same storage properties. Refrigeration or freezing does not fix undercooking.

Treat homemade cooked bacon as perishable: refrigerate promptly in a clean container and follow applicable cooked-leftover guidance. FoodSafety.gov lists 3–4 days in the refrigerator for cooked meat and poultry leftovers. The earlier one-to-two-month refrigerator and pantry claims have been removed; this particular recipe has not been tested for a longer shelf life.

For a different recipe with a researched heating and drying procedure, see our smoked beef jerky guide.