Dylan Clay, founder of Barbecue FAQ, emphasizes the importance of choosing lean cuts of bacon for making jerky. He advises rendering fat at 350°F to ensure the meat dehydrates properly and doesn't promote spoilage. Once cooked, the bacon should be patted dry and placed in a dehydrator set to 130-140°F. Regular monitoring and patting down the strips can enhance the process. Checking for doneness after three to four hours ensures a good quality bacon jerky.
The most important lesson of all is to render and remove as much fat from the pork first before dehydrating it into bacon jerky.
You can do this by buying your own pork belly or looking for thick cut bacon with more lean meat.
Remove as much fat as possible ... put on an oven safe wire rack on a baking sheet and then put the bacon on top.
Throughout the process of dehydrating (every hour or so), take the strips out and pat dry with a paper towel.
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