Bacon Beef Jerky Recipe: Smoky, Savoury, and Perfectly Chewy

If you’re looking for a snack that hits every craving, salty, smoky, chewy, meaty, and just a little bit addictive, you need to try this bacon beef jerky recipe. It’s the perfect marriage of crispy bacon richness and lean beef chewiness. Whether you’re eating keto, meal prepping protein snacks, or just love bold flavour, this jerky delivers big.

At Tasty Plated, Chef Rachael specializes in flavour-forward, small-batch recipes that are easy to make and hard to forget. Her version of bacon beef jerky is made with real ingredients, a simple method, and a finish that brings out layers of deep, smoky goodness.

 

• Why Bacon + Beef Makes the Ultimate Jerky Combo

Most jerky recipes focus on either beef or bacon, but combining both takes things to another level. Here’s why:

 

• Bacon brings fat and flavour: That hint of smokiness and richness makes each bite more satisfying.

• Beef adds chew and protein: Lean cuts like eye of round or sirloin balance bacon’s softness with structured texture.

• Together, they’re balanced: You get crispy edges from the bacon and the satisfying bite of traditional jerky.

Whether you’re tossing a few pieces into a hiking bag or savouring it with a craft beer, this bacon beef jerky belongs in your snack rotation.

 

• Ingredients You’ll Need for Bacon Beef Jerky

You don’t need a smoker or fancy tools to make amazing jerky, just a few pantry staples and patience.

 

Meats:

• ½ lb thick-cut bacon, uncooked

• 1 lb lean beef, sliced thin (eye of round, flank steak, or sirloin work well)

Marinade:

• ¼ cup soy sauce or tamari

• 2 tbsp brown sugar or monk fruit sweetener (for low-carb)

• 1 tbsp Worcestershire sauce

• 1 tsp liquid smoke

• 1 tsp smoked paprika

• 1 tsp onion powder

• ½ tsp cracked black pepper

• Optional: ½ tsp chili flakes for heat or 1 tbsp maple syrup for sweetness

 

• How to Make Bacon Beef Jerky at Home

Making your own jerky is easier than you think. All it takes is a little prep time and low, slow heat.

 

Step-by-Step Instructions

1. Slice the Beef

Trim any excess fat and slice beef into thin strips (¼ inch thick or less) against the grain for tenderness. Partially freezing the meat first helps with clean slicing.

2. Marinate

Mix all marinade ingredients in a bowl. Add beef and bacon slices. Cover and refrigerate for 8–12 hours, or overnight for maximum flavour.

3. Prep for Drying

Remove meat from marinade and pat dry with paper towels. Arrange strips in a single layer on dehydrator racks or wire oven racks set over foil-lined trays.

4. Dehydrate or Bake

• Dehydrator method: Dry at 160°F for 4–6 hours

• Oven method: Bake at 175°F for 3–4 hours with oven door slightly ajar (use a wooden spoon handle)

Check for doneness: Jerky should bend and crack, not snap.

 

• Chef Rachael’s Small-Batch Jerky Secrets for Tasty Plated

 

For Chef Rachael, jerky is more than just a snack, it’s a canvas for flavour. Her Tasty Plated jerky method combines precision, creativity, and practical kitchen hacks to make perfect jerky every time.

Her Pro Tips:

• Choose the right bacon: Use thick-cut, uncured bacon for better structure

• Sweet-savoury balance: Add just enough sweetener to complement the smoke, not overpower it

• Finish with a glaze: After drying, brush jerky lightly with maple, chipotle honey, or garlic butter and return to heat for 5 minutes

• Low and slow always wins: Rushing leads to dry, leathery jerky. Gentle heat preserves texture

“This jerky brings bold flavour without weird additives. It’s chewy, crispy, smoky, everything snack lovers want.”
– Chef Rachael

• Table: Bacon Jerky vs. Beef Jerky vs. Combo

This hybrid jerky combines the protein content of beef with the flavour and moisture of bacon, the best of both worlds.

 

• Flavor Variations Worth Trying

 

Once you’ve mastered the basic bacon beef jerky, branch out with these twists:

– Spicy Sriracha Jerky

Add 1 tbsp Sriracha and extra chili flakes to the marinade.

– Maple Bourbon

Replace brown sugar with maple syrup and add a splash of bourbon before drying.

– Garlic & Herb

Use garlic powder, thyme, and rosemary for a more savoury, herbaceous finish.

– Sweet Heat

Combine honey, black pepper, and cayenne for a bold contrast.

Each batch can reflect your mood, your meal plan, or your spice tolerance.

 

• Storage, Shelf Life, and On-the-Go Tips

 

Storage Guidelines:

• Store in airtight containers or vacuum-sealed bags

• Keep in a cool, dry place for 1–2 weeks

• Refrigerate for up to 3 weeks, or freeze for longer storage

Shelf Life Boosting Tips:

• Use a dehydrator for more thorough drying

• Blot off fat after drying

• Add a small oxygen absorber to jars or bags

Snack Prep Tips:

• Portion into resealable snack bags for quick access

• Pair with almonds or dried fruit for a mini meal

• Bring it hiking, traveling, or even post-workout for clean protein on the go

 

• FAQs About Bacon Beef Jerky

 

1. Can I use pre-cooked bacon?
No, use raw thick-cut bacon. It cooks and dries with the beef for consistent texture.

2. Do I need a dehydrator?
Not at all. An oven on low heat works great. Just keep the door slightly open for airflow.

3. How do I make it spicy?
Add chili powder, cayenne, or hot sauce to the marinade. Spicy bacon beef jerky is amazing.

4. Is this keto-friendly?
Yes, just use a sugar-free sweetener and watch out for hidden sugars in sauces.

5. How do I know it’s done?
Jerky should bend without breaking, and feel dry but slightly tacky. No pink inside.

6. Can I scale this recipe?
Absolutely. Double the ingredients and use multiple trays or racks for bigger batches.

 

• Final Chew: A Protein-Packed Snack You’ll Make Again and Again

Homemade bacon beef jerky is the kind of snack that checks every box, easy to make, satisfying to eat, and endlessly customizable. It delivers big flavour with clean ingredients and minimal effort.

At Tasty Plated, Chef Rachael brings gourmet simplicity to every recipe, and this jerky is no exception. Whether you’re hitting the trail, prepping a snack drawer, or just looking for something smoky and chewy to savour, this recipe is your new go-to.

Make it once, and it’ll be part of your regular snack game forever.