Black Pepper Bacon Jerky
This Black Pepper Bacon Jerky makes an easy and tasty Paleo, Low Carb and Ketogenic snack. You can make it as spicy as you like by adding lots of black pepper or less spicy by using only a little black pepper. To make this choose Free range or Pastured bacon. Fatty or streaky cuts of bacon are best to use in this recipe just for their taste and for flavorful jerky.
In this recipe, the bacon was cooked to dry lying on a baking paper getting all the flavors from the fats it was releasing, which is ideal if you’re not going to refrigerate the bacon, but will keep it at room temperature and consume by the following day. If you want to store your bacon jerky in the fridge for a few days longer, it’s best to bake it over a rack so some of the bacon fat is drained. If you cook it sitting in it’s own fats then refrigerate some of the fat bits will solidify on the bacon and make your jerky look less appealing. The oven is first preheated at a higher temperature then the heat is lowered before the bacon is put in the oven to get the bacon drying quicker.
Black Pepper Bacon Jerky Recipe
Fatty or streaky bacon rashers, black pepper
Preheat the oven at 180 degrees celcius
Lay the bacon flat on baking paper and grind on black pepper, quantities depending on how spicy you like it. Turn it over and season with more bacon.
Lay the bacon flat on a baking paper or rack
Lower the oven temperature 80 degrees celcius or your lowest heat setting.
Put the bacon in and bake for 2 hours or more depending on how you like it.
When it’s done cool it and place in an airtight glass container with a lid to enjoy however way you want it.
Enjoy your Black Pepper Bacon Jerky