The Complete Guide to Making Crunchy, Savory Dehydrated Bacon

I know it sounds crazy, but yes! You can make bacon jerky! And it’s darrrrn delicious.

You start with the crazy tasty bacon flavor and then add a marinade that makes it even better. Now you have a snack that you just can’t put down.

As a bacon enthusiast, I’m always looking for new ways to enjoy this incredibly versatile meat. Recently, I discovered the amazing texture and concentrated flavor that come from dehydrating bacon Once dehydrated, the bacon becomes shelf-stable and perfect for camping trips, hiking snacks, or ready-to-cook crumbles.

In this article, I’ll walk through everything you need to know to make your own crispy, savory dehydrated bacon at home. From choosing the right bacon to drying methods and storage advice, you’ll be a DIY dehydrated bacon expert by the end!

Why Make Dehydrated Bacon?

Before we get into the how-to, here’s a quick look at some of the benefits of dehydrated bacon:

Long shelf life – Properly dried and stored bacon can last 6 months to 1 year
Lightweight – Dried bacon weighs much less, great for backpacking or camping
Concentrated flavor – Removing the moisture intensifies the smoky, salty, porky notes
Fun texture – Extremely crispy and crunchy, it crumbles beautifully over dishes
Customize flavors – Use different rubs, woods for smoking, etc. before dehydrating
Make your own bacon bits – Use dehydrated bacon in place of store-bought bits
Quick to prepare – Rehydrates fast by cooking in water for a few minutes

Choosing the Right Bacon for Dehydrating

To get the best results from dehydration, you need to begin with quality thick-cut bacon. Here’s what to look for:

Go for pork belly bacon over back bacon for more fat marbling
Seek out artisanal, local butchers for unique flavor options
Opt for a medium or thick-cut style, at least 1/4 inch thick
Avoid pre-cooked or ready-crispy bacon, which has less moisture
Check ingredients for just pork, salt, sugar, and sodium nitrite
For flavor, look for peppered, maple, mesquite, applewood, etc.
Consider making your own bacon from scratch for total control!

Ideally, choose the thickest cut bacon you can find. More fat equals more flavor concentration after dehydrating.

Preparing the Bacon for the Dehydrator

Before drying, take a few easy steps to prep the bacon:

Start with raw, uncooked bacon
Pat dry with paper towels to remove excess moisture
Cut each slice in half lengthwise for faster drying time
Lay out in a single layer on dehydrator trays, not overlapping
Sprinkle with brown sugar, maple, pepper, etc. if desired

Cutting the bacon strips in half helps expose more surface area to dry faster and more evenly. Don’t worry, it rehydrates to full size later!

Dehydrating Methods for Crispy Bacon

There are two main methods for dehydrating bacon – oven and electric dehydrator. Here’s how to do both:

Oven Method

Preheat oven to 170°F
Place wire racks over baking sheets
Arrange bacon in single layers on racks
Cook for 10-12 hours, rotating trays halfway
Check frequently until completely dried

Electric Dehydrator

Set dehydrator to 145°F
Stack trays, leaving space between each
Lay bacon pieces in single layer on each tray
Dry for 8-10 hours, checking periodically
Rotate trays and shuffle bacon pieces occasionally

No matter which method you use, keep the temperature between 140-170°F. Higher than that risks cooking the bacon rather than drying it out. Drying times vary based on humidity, thickness, and fat content.

Testing Bacon Dryness

It may seem counterintuitive, but you actually want to dry the bacon out completely until it’s brittle and crumbly. This makes it shelf-stable. Here are some ways to test for doneness:

Should snap but not bend when piece is held up
Should not feel sticky, tacky, or oily
Should crumble easily into small bits when crushed
Should no longer be flexible or pliable at all
Cut piece in half – should be dry throughout cross-section
97% or more of moisture should be removed

When in doubt, keep drying longer until you’ve removed virtually all moisture. Burning is not a risk at the low dehydrating temperatures.

Storing Dehydrated Bacon Properly

To maximize shelf life, store the dried bacon properly:

Allow to cool fully before storing
Keep sealed in an airtight container or bag
Store in a cool, dry place away from light
Refrigeration can extend life but isn’t required
For long-term storage, consider vacuum sealing
Label with date and any flavorings used
Expect shelf life around 6 months in ideal conditions

If stored well in reasonable conditions, dehydrated bacon can last up to 1 year before losing quality. If humidity is high where you live, consider refrigerating or freezing for maximum longevity.

Rehydrating Dehydrated Bacon

One of the best parts of making your own dehydrated bacon is that you can rehydrate it whenever you want fresh bacon! Here are a few easy methods:

In a skillet, add dried bacon to simmering water for 5-10 minutes, until pliable. Drain excess water before eating.
Place dried bacon pieces in a microwave-safe bowl, add water, microwave for 60-90 seconds until rehydrated.
For camping, put dried bacon in a pot with water and heat over the fire for about 5 minutes to rehydrate.
For recipes, you can rehydrate by adding dried bacon to the dish early in cooking so it absorbs moisture.

The rehydrated bacon absorbs moisture evenly and returns to a very similar texture and appearance to regular cooked bacon.

Creative Ways to Use Your Dehydrated Bacon

The applications for DIY dehydrated bacon bits are endless! Here are just a few ideas:

Salad or soup toppings
Camping meals – eggs, beans and rice, ramen, etc.
Backpacking trail mix additions
Infuse flavor into cooking beans or vegetables
Emergency food supplies for your pantry
Add to pasta carbonara, potato dishes, fried rice
Use in dips, spreads, deviled eggs, etc.
Seasoning for brussels sprouts, green beans, roasted potatoes
Mix into burger or hot dog toppings
Garnish for Bloody Mary cocktails
Baked potato, sweet potato, fries – dip topper

Let your creativity run wild! Homemade dehydrated bacon adds so much possibilities to recipes. The smoky, salty, umami flavors make anything taste better.

how to dehydrate bacon

Why bacon jerky?

Well, because it’s tasty for one.

Secondly, it’s really easy to make. When you make most kinds of jerky, you cut the meat into thin strips. This deer jerky recipe is no different. Or, if you don’t want to slice, you can shape ground deer into jerky-shaped strips, like in this recipe for teriyaki venison jerky.

To make this recipe, all you have to do is mix the marinade ingredients together, put the jerky on a baking sheet, and baste it with the sauce.

Is this jerky shelf stable?

While different sources will give you different answers, this is what I’ve learned: sources that say bacon jerky can last for months to years usually cure it with sodium nitrate. We don’t use that. Though this recipe is different than our usual jerky marinade recipe, it still doesn’t contain preservatives beyond salt.

In the past, jerky was able to stay fresh on the shelf because it doesn’t have much water and has a lot of sodium, which makes it hard for bacteria to grow.

The same is true with bacon, but it has a relatively high-fat content, which can go rancid. So, if you’re not going to eat it in three to four days, you can put it in the fridge for two to three weeks or freeze it for a few months.

Dehydrating bacon for longer storage. Bacon Jerky! Easy!

How do you Dry Bacon in a dehydrator?

Put the drying trays in the dehydrator. Twice during the drying process, remove the drying bacon and wipe it with paper towels to remove as much of the fat as possible. Return the bacon to the drying trays. Dry the bacon until it crumbles easily, about 6 to 8 hours, depending on the make of the dehydrator.

Can one eat bacon with diverticulosis?

You can eat bacon with diverticulosis, but it is not the most recommended. In a person with diverticulosis, it is recommended to consume foods with soluble fiber such as vegetables, fruits, whole grains, and legumes.

How long does Bacon take to dehydrate?

Cover it and turn the power on. Allow the bacon to dehydrate for about six to eight hours, or until it crumbles easily. During the drying process, it’s important to remove the bacon from the trays and wipe it with paper towels to remove as much fat as possible.

What temperature should Bacon be dehydrated?

After heating the bacon, the dehydration process may begin. Throughout the dehydration process, your dehydrator should be at a temperature of 140 degrees Fahrenheit. This ensures that every harmful microorganism is destroyed and your bacon is safe to consume. How Long Does Dehydrated Bacon Last?

Does dehydrating Bacon kill bacteria?

Although dehydrating your bacon prolongs its shelf life, you should follow the safety rules. Bacon has numerous bacteria and parasites that may likely survive the low temperature of a food dehydrator. To eliminate these harmful microorganisms, cooking your bacon before dehydrating it is recommended. Does Dehydrating Bacon Kill the Bacteria Present?

How do you aerate Bacon in a dehydrator?

Line the dehydrator trays with mesh sheets to drain the fat from the drying bacon. Depending on your dehydrator, you can place a wire baking rack over the trays to place the bacon on for better drying and fat drainage. Lay the sliced bacon on the rack or lined trays in a single layer. Leave ½-inch between the slices for proper aeration.