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Craving delicious bacon jerky but don’t have a dehydrator? You’re in the right place! This easy Sriracha Bacon Jerky recipe is full of flavors and you only need basic ingredients and equipment to make it! And if you’re not a fan of Sriracha, I’ll give you substitution options too.
Let’s start!
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What You Need to Make Sriracha Bacon Jerky
- 12 slices thick-sliced bacon
- ½ cup + 1 tbsp dark brown sugar
- 2 tbsp Sriracha, sub hot sauce if preferred
- 1 ½ tbsp low-sodium soy sauce, sub tamari if GF
- ½ tsp black pepper
- 1 tsp garlic powder
- ⅔ tsp red pepper flakes (optional)
- 3 tbsp dark brown sugar, for sprinkling
How to Make Sriracha Bacon Jerky Without a Dehydrator
- Preheat your oven to 200F. Line a large baking sheet with aluminum foil or silicone baking sheet (this is my favorite method- nonstick without oil every time!)
- Line a large baking rack (I like this one) on top of the foil or silicone baking sheet. You will layer your bacon on the rack to allow the grease to drip through and make perfect bacon jerky!
- In a medium bowl, add brown sugar, Sriracha, black pepper, soy sauce, garlic powder, and red pepper flakes. Mix until well-combined.
- Coat each bacon strip with the marinade mixture. Then lay each bacon strip on the baking rack. I also like to drizzle any remaining marinade on the bacon for extra flavors.
- Bake for approximately 3 1/2 hours, flipping halfway to sprinkle on the extra brown sugar. You may choose to bake the bacon jerky for 30 extra minutes if you prefer a tougher jerky texture.
- Allow the jerky to cool, then store in an airtight container in the refrigerator for 2-3 days. ENJOY!
PRO TIP: I love dipping these bacon jerky into our homemade Sambal Aioli (Hot Chili Aioli) Dipping Sauce! So good!
Looking for More Easy and Delicious Recipes?
- Qdoba Grilled Chicken ( Copycat Recipe )
- Glazed Honey Garlic Salmon with Roasted Zucchini
- Baked Parmesan Zucchini (GF, V)
- The BEST Mac and Cheese Bites (Three Cheese!)
- Savory Dutch Baby (Gluten-Free, Keto, Low Carb, Vegetarian)
- Señorita Bread Recipe (Filipino Spanish Bread)
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If you make this No Dehydrator Sriracha Bacon Jerky recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
How to Make Sriracha Bacon Jerky Without a Dehydrator
Ingredients
- 12 slices thick-sliced bacon
- ½ cup + 1 tbsp dark brown sugar
- 2 tbsp Sriracha , sub hot sauce if preferred
- 1 ½ tbsp low-sodium soy sauce , sub tamari if GF
- ½ tsp black pepper
- 1 tsp garlic powder
- ⅔ tsp red pepper flakes (optional)
- 3 tbsp dark brown sugar , for sprinkling
Instructions
- Preheat your oven to 200F. Line a large baking sheet with aluminum foil or silicone baking sheet (this is my favorite method- nonstick without oil every time!)
- Line a large baking rack (I like this one) on top of the foil or silicone baking sheet. You will layer your bacon on the rack to allow the grease to drip through and make perfect bacon jerky!
- In a medium bowl, add brown sugar, Sriracha, black pepper, soy sauce, garlic powder, and red pepper flakes. Mix until well-combined.
- Coat each bacon strip with the marinade mixture. Then lay each bacon strip on the baking rack. I also like to drizzle any remaining marinade on the bacon for extra flavors.
- Bake for approximately 3 1/2 hours, flipping halfway to sprinkle on the extra brown sugar. You may choose to bake the bacon jerky for 30 extra minutes if you prefer a tougher jerky texture.
- Allow the jerky to cool, then store in an airtight container in the refrigerator for 2-3 days. ENJOY!
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My dad approved this recipe. He loved it!
Yum!! The spice combo was spot on!!!
i made this for my husband last night and he is addicted!! He just asked me to make more today haha so i guess i’ll have to buy more bacon! Seasoning was spot on.