Air-Fryer Bacon Jerky: A Quick, Crispy Treat

Bacon jerky is a tasty snack that can be made in an air fryer. It is a convenient and healthier alternative to traditional methods as it requires less oil and has a shorter preparation time. To make bacon jerky in an air fryer, you will need the following ingredients: regular cut bacon, dry rub, brown sugar, coarse black pepper, and garlic powder. The preparation time is around 20 minutes, and the cooking time is approximately 5 hours. First, place cooling racks inside cookie sheets and lay the bacon slices on them, leaving some space in between. Apply the dry rub and seasonings to both sides of the bacon. Put the racks with the seasoned bacon into the refrigerator for about an hour. Preheat your air fryer to 160-165°F and place the bacon inside, making sure the slices do not overlap. Dehydrate the bacon for 4-5 hours, checking and rotating the basket occasionally to ensure even cooking. Once the bacon is dehydrated, remove it from the air fryer and let it cool. Blot off any remaining grease with a paper towel before storing or serving.

Choosing the right bacon cut

Thickness: Thick-cut bacon will give your jerky a more tender and chewy texture, similar to other types of jerky. It will result in a fuller, candy-like bacon jerky experience. On the other hand, regular-cut bacon will give you a crispier and chip-like texture. It will produce crunchier and more brittle jerky.

Fat Content: The fat content of the bacon will impact the final texture and taste of your jerky. Regular bacon typically has a higher fat content, which can make it more crispy and brittle. Thick-cut bacon usually has a lower fat content, resulting in a more tender and chewy jerky.

Personal Preference: Ultimately, the choice between thick-cut and regular bacon comes down to your personal preference. If you prefer a crispier and more chip-like texture, go for regular bacon. If you want a more tender and chewy jerky, thick-cut bacon is the way to go.

Cooking Time: The cooking time will vary depending on the bacon cut you choose. Regular bacon will generally cook faster due to its thinner slices. Thick-cut bacon may require a longer cooking time to achieve the desired texture.

Taste: The taste of your bacon jerky will also be influenced by the bacon cut. Regular bacon might have a more intense bacon flavour due to its higher fat content. Thick-cut bacon may have a milder flavour and allow other seasonings to shine through.

Experimentation: Don't be afraid to experiment with different bacon cuts to find the one that suits your taste and texture preferences. You can try making small batches of jerky with different types of bacon to see which one you like best.

In summary, when choosing the right bacon cut for making bacon jerky in an air fryer, consider the thickness, fat content, cooking time, taste, and your personal preferences. Both thick-cut and regular bacon can be used, but each will result in distinct textures and flavours. Feel free to experiment and find the bacon cut that works best for you.

Preparing the meat and fire

To make bacon jerky, you'll need to gather the following ingredients and equipment:

• Two pounds of regular cut bacon
• Dry rub, brown sugar, coarse black pepper, and garlic powder
• Two cookie sheets
• Two cooling racks
• An offset smoker and oven or dehydrator
• Zipper lock-style bags

Start by placing the cooling racks into the cookie sheets. This setup will allow smoke to surround the meat during the initial cooking process. You should be able to fit one pound of meat per cookie sheet and cooling rack. If you're using more than two pounds of meat, get some extra cookie sheets.

Place the bacon on the cooling racks, leaving a little space between each slice. Then, lightly sprinkle the dry ingredients to taste. You'll want to be a bit heavier-handed with the black pepper and a bit more sparing with the brown sugar. Flip the meat and season the other side.

At this point, put the racks of bacon in the refrigerator for about an hour. In the meantime, start your fire and get your smoker ready. When the coals are turning grey, add your first piece of hickory wood. Maintain a temperature of around 190°F as close to the cooking surface as possible.

Seasoning the bacon

Choosing the Right Ingredients:

• Dry Rub: Create your own dry rub by mixing spices like brown sugar, coarse black pepper, garlic powder, or any other spices you prefer. You can also purchase pre-made dry rubs specifically designed for jerky.
• Bacon: Use regular cut bacon for a crispier texture. If you prefer a more tender and chewier texture, go for thick-cut bacon.
• Other Ingredients: In addition to the dry rub, you can experiment with other ingredients like soy sauce, Worcestershire sauce, hot sauce, or even honey for a unique flavour profile.

Applying the Seasoning:

• Place the bacon slices on a cooling rack inside a cookie sheet to catch any grease drippings. Leave a little space between each slice.
• Lightly sprinkle the dry rub ingredients on both sides of the bacon slices. You can be generous but remember that bacon jerky is meant to be on the sweeter side, so adjust your spices accordingly.
• After seasoning, place the bacon in the refrigerator for about an hour to let the flavours infuse into the meat.

Customizing Your Seasoning:

• Feel free to experiment with different seasonings and ingredients to create your own unique flavour combinations. You can try a variety of marinades, from traditional teriyaki to hot chili lime.
• If you want a simple place to start, combine soy sauce, Worcestershire sauce, and brown sugar for a sweet and savoury taste profile.
• Don't be afraid to add some heat with spices like cayenne pepper or include dried fruit for a touch of sweetness.

Tips for Success:

• Remember that bacon jerky should have a sweet and savoury flavour profile, so balance your seasonings accordingly.
• You can also apply additional seasonings or marinades after the initial cooking process if your recipe calls for it.
• Blot any excess grease during the cooking process to prevent the bacon from becoming too greasy.
• Don't be afraid to make your bacon jerky your own! Get creative and experiment with different ingredients to find your perfect flavour combination.

Cooking time and temperature

The cooking time and temperature for making bacon jerky will depend on the equipment you are using. If you are using an oven, you should preheat it to 200°F and cook the bacon for 2-3 hours. If you are using a smoker, you should maintain a temperature of 190-200°F in the cooking chamber and smoke the bacon for around 2 hours. If you are using a dehydrator, you can set the temperature between 160-190°F.

If you are using an air fryer, you can follow a similar temperature and cooking time as the oven method. However, it is important to note that air fryers circulate hot air, so you should ensure that the bacon is arranged in a single layer with some space between each slice for even cooking.

For all methods, it is important to monitor the bacon during the cooking process and adjust the time and temperature as needed. The goal is to dehydrate the bacon slowly at a low temperature to achieve the desired texture.

After the initial cooking, you can finish the bacon jerky in the oven or dehydrator at a temperature between 160-190°F for an additional 2-3 hours, or until the desired texture is reached.

When making bacon jerky, remember to blot or drain excess grease during and after cooking. This will help ensure that your bacon jerky is not too greasy and will also help with the storage process.

Storing the bacon jerky

Removing Grease:

Before storing your bacon jerky, it is important to remove any excess grease. Use paper towels to blot and pat down the bacon strips, ensuring that they are dry and free of any grease. This step is crucial as it helps prevent the jerky from becoming soggy and spoiling prematurely.

Storage Containers:

Once the bacon jerky is free of grease, it's time to choose the right storage container. You can use either ziplock bags or airtight food containers. Make sure the containers are resealable and food-safe. These containers will help keep the bacon jerky fresh and protected from external elements.

Storage Location:

Store your bacon jerky in a cool, dry, and dark place. Avoid exposing it to direct sunlight or heat sources, as this can affect the quality and shelf life. The ideal storage location is a cabinet or pantry that maintains a consistent temperature.

Storage Duration:

Bacon jerky has a relatively short shelf life compared to other types of jerky due to its high fat content. When stored in a cool, dry place, it can last for about 4-7 days in a ziplock bag. However, if you vacuum seal the bacon jerky, you can extend its shelf life to 2-4 weeks. For even longer storage, consider keeping it in the refrigerator, where it can last for 1-2 months.

Storing in the Refrigerator:

If you plan to store your bacon jerky in the refrigerator, make sure to use airtight containers or vacuum-sealed bags. This will help prevent the bacon jerky from absorbing any unwanted odors or flavours from other foods in the refrigerator. Consume the bacon jerky within 2 weeks for the best flavour and texture.

Freezing Bacon Jerky:

Yes, you can freeze bacon jerky! Due to its high fat content, bacon jerky freezes well. Wrap the jerky carefully with sheets of parchment paper between layers and store it in the freezer for up to 2 months. When you're ready to enjoy it, thaw it overnight in the refrigerator, and then place it on a cookie sheet in a 300°F oven for about 5 minutes to refresh and crisp it up before serving.

Storing Glazed Jerky:

If you've made glazed bacon jerky variations, such as barbecue or candy jerky, it's a good idea to place sheets of parchment or wax paper between the layers to prevent the strips from sticking together. This will make it easier to grab a few pieces without disturbing the rest.

Vacuum Sealing:

Vacuum sealing is an excellent way to prolong the shelf life of your bacon jerky. By removing all the oxygen from the packaging, you can prevent bacteria growth and keep your jerky fresh for longer. Vacuum-sealed bacon jerky can last for 1-2 months in the refrigerator or freezer.

Remember, bacon jerky is perishable, so proper storage is essential to maintain its chewy texture and amazing flavour. Enjoy your delicious snack, and don't forget to share!

Frequently asked questions