Bacon jam gives beef bacon a concentrated sweet-savory coating with small pieces of cooked bacon throughout. This recipe follows the source’s flavor direction, with a fixed jam amount and an added full cooking step before drying.

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Video by Jerky · Watch on YouTube

Ingredients

Starting batch: 2 lb raw beef bacon; finished yield varies with fat rendering and drying.

• 2 lb beef bacon, sliced ⅛ inch thick
• 1 cup prepared bacon jam
• 6 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1 tsp ground black pepper

Equipment: sharp knife, cutting board, blender, covered nonreactive container, oven, rimmed baking pan, oven-safe rack, thin-tip thermometer, clean tongs, paper towels, and an adjustable-temperature dehydrator.

Allergens: Soy sauce commonly contains soy and wheat; Worcestershire, where used, may contain fish. Prepared bacon jam may contain pork and other allergens. Check the labels of your ingredients.

How to make this jerky

Step 1: Separate the beef bacon

Use pre-sliced beef bacon about ⅛ inch thick. Separate the strips, cutting very long pieces in half if helpful. Beef bacon is made from beef belly and contains much more fat than lean round steak.

Step 2: Prepare the coating base

Combine the measured bacon jam with soy sauce, Worcestershire and black pepper in a blender.

Step 3: Mix the seasoning

Pulse until spreadable, scraping the sides to mix the salty liquids evenly into the jam. A few small bacon pieces may remain.

Step 4: Coat and refrigerate

Spread the marinade across all surfaces of each strip in a covered nonreactive container. Separate folded pieces so no raw surface is missed. Refrigerate at 40°F or below for 24 hours.

Step 5: Fully cook before drying

Drain the bacon and discard raw marinade. Arrange on an oven-safe rack over a rimmed baking pan. Bake at 325°F until fully cooked and each strip reaches 160°F on a thin-tip thermometer. Blot rendered fat with clean paper towels, then transfer with clean tongs to clean drying racks. Dry at 145–155°F until the cooled sample has a chewy texture, checking often and blotting surface fat. The source photograph shows spacing before drying; the full oven-cooking step is an added BULK adaptation.

Step 6: Cool and keep refrigerated

Cool fully and refrigerate promptly at 40°F or below in a clean covered container. Use within 4 days or freeze. This fatty cooked bacon snack remains perishable; drying and a bend test do not establish shelf stability.

Why this flavor works

Bacon jam brings smoky sweetness and small bacon pieces. Soy and Worcestershire add a salty savory balance. Similar slice thickness helps the coating and drying remain consistent.

Serving and storage

Serve small refrigerated portions as a rich snack. Use within 4 days or freeze; keep chilled between servings.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• USDA: bacon cooking and refrigerated storage
• Bacon Jam Beef Bacon Jerky (With A Twist!) | Beef Jerky Recipe - Flavor Series — Jerky
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video’s automatic captions and ingredient discussion. Source footage and creator credit belong to Jerky. Photographs are timestamped source-video stills. Use the full written method for details.

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