Dehydrated cooked bacon has a crumbly texture and chewy consistency, like a cross between beef jerky and commercially produced bacon bits. The taste, however, bears no comparison to the aforementioned foods, especially when you use lean, high-quality bacon. Shaved slab bacon works best for dehydrating; most markets will shave it for you upon request. If you only have access to sliced bacon, use the leanest variety available.
Things You'll Need
- Shaved slab bacon or bacon strips
- Parchment paper
Cut the bacon into strips measuring 1 inch to 1 1/4 inch long and 1/4 inch wide. Reserve any pieces of pure fat for another use.
Cook the bacon in a saute pan over low heat for until the fat renders out, about 20 to 25 minutes. Drain the fat from the pan periodically.
Drain the bacon on paper towels. Place a piece of parchment paper on the drying trays followed by a mesh drying sheet.
Arrange the bacon on the drying tray without overcrowding it and place the bacon in the dehydrator. Blot the bacon with paper towels every 2 hours.
Dry the bacon for seven hours or until it crumbles easily. Degrease the bacon again when finished.
Heat the oven to 200 degrees Fahrenheit. Cut the bacon into strips measuring 1 inch to 1 1/4 inch long and 1/4 inch wide.
Cook the bacon over low heat until cooked through and drain on paper towels. Place a perforated baking sheet over a sheet pan.
Arrange the bacon on the baking sheet in an even layer and place it on the middle oven rack. Dry the bacon for five hours in the oven with the door slightly ajar, blotting it with paper towels every two hours.
Tips & Warnings
- Store dehydrated bacon in an airtight container in the refrigerator up to one month.
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