How to Make Apple Whiskey Bacon Jerky (Step-by-Step Recipe)

Описание: I’m going to show you step-by-step how to make Apple Whiskey Teriyaki Bacon Jerky at home — and yes, we’re hang-drying thick-cut bacon in the dehydrator for this one.

A few months ago we released Apple Moonshine Pork. It was voted to keep… but a lot of you said it would’ve been better on beef or bacon. So we listened.

This time we’re using apple whiskey instead of moonshine, dialing up the apple flavor with concentrate, balancing the sweetness, and testing it on bacon to see if the texture and chew improve.

Dehydrator or oven — either way, I’ll walk you through the full process, how to control the fat, how to avoid greasy bacon jerky, and how to know exactly when it’s done.

No overcomplicating it. No corner cutting. Just making jerky the right way.

This Apple Whiskey Bacon Jerky recipe is perfect for:

• Beginners who want to make bacon jerky at home
• Jerky makers who want better texture and cleaner chew
• Sweet and savory jerky fans
• Anyone curious about hang-drying jerky
• Snack lovers tired of overpriced gas station jerky

INGREDIENTS (2 lbs thick-cut bacon)

Marinade:

• 1 cup teriyaki sauce
• 1/3 cup apple juice concentrate (thawed)
• 1/3 cup water
• 1/4 cup packed brown sugar
• 1 1/2 tablespoons honey
• 1/4 cup apple whiskey
• 2 teaspoons liquid smoke
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon black pepper

In this video you’ll learn:

• How to make bacon jerky step-by-step
• Why thickness matters with thick-cut bacon
• How to balance apple flavor without turning it into candy
• How to hang-dry jerky for better airflow and texture
• Dehydrator temperature and timing (158°F breakdown)
• What to check at the 3-hour mark
• How to know when bacon jerky is done
• How to avoid uneven chew and greasy mouth feel
• How to store homemade jerky

Want to try new jerky flavors every month?

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BECOME A JERKY TASTE TESTER:
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Drop a comment and tell me — is apple and whiskey better on bacon… or should we run this on beef next?

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