Bacon jerky is actually a better emergency food than regular jerky. There a lot more calories per square inch in a slice. Fat has 9 calories per gram and protein only 4. If you ration what you eat, a couple large zip lock bags can feed a small family for a week.

But good luck rationing, right? Too tasty. Bacon jerky is unlikely to last in your cupboards. At least, if you are me.

Minime is not the fan I am.

Fortunately sales are frequent and bacon jerky easy enough to make. Beef jerky just requires slicing and salting and you can dry it raw. The clean up is a lot easier if you line your dehydrater trays with parchment. You are definitely going to want to do this with the bacon.

Things will get greasy.

Things you will need:

Pre-sliced bacon
dehydrator

(that's it)

The bacon does have to be cooked and the fat rendered before going into the dehydrator. Bake the slices ... thick cut is better ... but I have also dried thin sliced bacon ... at about 300-350. The rendered fat should be drained off. I usually keep it in a container for frying up my steaks. Remember animal fat has a higher smoking point and is less oxidative. Vegetable oils, despite what corporate science will tell you, is highly inflammatory and awful for your health.

Let the strips drain their residual fat onto a paper towel and tap them clean before putting them in your machine. Set your dehydrator at about 120 for the next 5-6 hours. Store your bacon in a sealed container or plastic bag in a cool place. The strips will keep for months. You have a ready to go quick snack or some light-weight, high calorie, and low carb trail food.

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