Maple bacon jerky is hands down one of the best snacks you can make if you’ve got a little patience!
You need thick-cut bacon and real maple syrup to get that perfect sweet and salty balance that keeps you coming back.
I bake mine low and slow until it’s chewy and caramelized, not crispy like regular bacon.
The maple glaze gets sticky and intense as it dries, turning basic bacon into something you’d actually pay good money for.
Line your baking sheet with parchment paper because that maple syrup will burn onto the pan and become impossible to clean!
How to Make Maple Bacon Jerky Recipe
Ingredients
- 1 lb Thick-Cut Bacon
- 1/4 cup Maple Syrup
- 2 tbsp Brown Sugar
- 1/2 tsp Black Pepper
- 1/8 tsp Cayenne Pepper
Step-by-Step Instructions
Step 1:
Preheat your oven to 200°F.
Set a wire rack over a foil-lined baking sheet so the fat drips away and cleanup’s easier.
Step 2:
Mix the maple syrup, brown sugar, black pepper, and cayenne in a bowl until the sugar dissolves and you get a smooth glaze.
Step 3:
Arrange the bacon strips flat on the rack, leaving space between each.
Brush a light, even layer of glaze on every strip.
Step 4:
Slide the tray into the oven.
Cook for 90 minutes, rotating the pan halfway so nothing gets unevenly cooked.
Step 5:
Flip each strip, brush with more glaze, and return the tray to the oven for another 60 to 90 minutes.
Step 6:
When the bacon looks glossy and firm, pull it out and let it cool completely.
That’s when it tightens up to a jerky texture.
Tips and Tricks for Making This Recipe
Choose the Right Bacon
I always go for thick-cut bacon; thin slices shrink a ton and dry out weirdly in the oven.
Go Light on the Glaze
I use a brush, not a spoon.
Too much sugar just burns, and then you’re left scraping off black bits. Not fun.
Watch the Final Stretch
Start checking every 15 minutes near the end.
You want strips that are firm but still bendy; otherwise, you risk making bacon chips instead of jerky.
Cool Before Storing
I let the jerky cool all the way on a rack.
Warm bacon feels softer than it is and can trick you into thinking it’s not done.
Storage Matters
I keep finished jerky in the fridge.
Bacon fat just stays fresher and safer cold, in my experience.
What to Serve with Maple Bacon Jerky Recipe
When I serve maple bacon jerky, I like to mix up salty, sweet, crunchy, and fresh flavors.
It keeps the plate interesting, you know?
Sharp Cheddar Cheese
Sharp cheddar and bacon jerky; classic.
The cheese’s tang cuts through the sweet and smoky notes, and I gravitate toward this combo for casual snacks.
Pickles and Fermented Vegetables
Dill pickles or a few fermented veggies bring a hit of acidity that wakes up each bite.
I lean on these when the flavors start feeling a bit heavy.
Apple and Fennel Slaw
A crisp apple and fennel slaw might sound odd, but honestly, the fresh crunch and anise flavor work surprisingly well with smoky bacon.
Dark Chocolate Squares
Try pairing with small pieces of dark chocolate.
That slight bitterness against the maple is unexpectedly good; friends are always curious about this one.
Variations and Substitutions
Sweet swaps
If you want a different kind of sweet, swap maple syrup for honey or maple sugar.
I do this sometimes when I want less moisture and a faster dry.
Heat options
Add more cayenne, chipotle powder, or extra black pepper to the glaze.
I usually start with a little and adjust as I go; spice creeps up on you.
Bacon choices
Thick pork bacon is my go-to for texture, but turkey bacon can work if you watch it closely and shorten the drying time.
Savory tweaks
If you’re not into sweet, try adding a splash of soy sauce or coconut aminos.
I like the extra depth it brings.
Diet-friendly swaps
For a lower-sugar batch, use sugar-free maple-style syrup and skip the brown sugar.
I’ve had good luck with this for friends watching their sugar.
Smoky notes
If your bacon isn’t smoked, toss in a little smoked paprika.
It’s a shortcut I like for adding smoke without any fancy gear.
How to Store Leftover Maple Bacon Jerky Recipe
Short-Term Counter Storage
If you’ll eat it within a week, store your maple bacon jerky in a paper bag in a cool, dark pantry.
I like this when the jerky’s a touch moist; the paper soaks up extra moisture while you snack your way through it.
Airtight and Vacuum Options
For a couple weeks of storage, use an airtight container or zip bag and squeeze out as much air as you can.
When I want it to last even longer at room temp, I vacuum seal the jerky.
Oxygen’s the enemy of good flavor and texture over time.
Refrigerator and Freezer Storage
Vacuum seal and stash it in the fridge or freezer for even longer storage.
If I make a big batch, I always go for cold storage.
It keeps the jerky tasting right and slows down spoilage.
Common Mistakes to Avoid
Overdrying the Bacon
It’s easy to overdo it. If you leave the strips too long, you’ll get brittle shards instead of chewy jerky; start checking early, just in case.
Using Bacon That Is Too Fatty
Super fatty bacon leaves you with greasy, slow-drying strips.
I stick to thicker, meatier cuts for a more balanced, even jerky.
Skipping Temperature Control
Rush things or shrug off those temperature ranges, and you’ll probably end up with weird, patchy texture.
Honestly, just keep the heat steady and remember to rotate the trays; it’s not glamorous, but it really does make a difference!
Maple Bacon Jerky Recipe
Ingredients
- 1 lb Thick-Cut Bacon
- 1/4 cup Maple Syrup
- 2 tbsp Brown Sugar
- 1/2 tsp Black Pepper
- 1/8 tsp Cayenne Pepper
Instructions
- Preheat your oven to 200°F.
- Set a wire rack over a foil-lined baking sheet so the fat drips away and cleanup’s easier.
- Mix the maple syrup, brown sugar, black pepper, and cayenne in a bowl until the sugar dissolves and you get a smooth glaze.
- Arrange the bacon strips flat on the rack, leaving space between each.
- Brush a light, even layer of glaze on every strip.
- Slide the tray into the oven.
- Cook for 90 minutes, rotating the pan halfway so nothing gets unevenly cooked.
- Flip each strip, brush with more glaze, and return the tray to the oven for another 60 to 90 minutes.
- When the bacon looks glossy and firm, pull it out and let it cool completely.
- That’s when it tightens up to a jerky texture.