10ozthick sliced bacon (sub regular sliced if preferred)(8 slices)
1/3cupsriracha chili sauce
2tbsphoney
1/2tspbrown sugar
coarse ground pepperto taste
saltto taste
additional brown sugarto taste
Instructions
Preheat your oven to 200°F.
In a bowl, whisk to combine sriracha, honey, and brown sugar.
Baste each side of your bacon with sweet sriracha sauce. If you don't have a baster, you can also dip each slice of bacon in the sauce.
Place your bacon slices on a baking rack with a cookie sheet in place underneath to catch grease drippings. Be sure to leave at least a quarter of an inch of space between each slice of bacon.
Dust each slice of bacon with coarse ground pepper and salt to taste. If you prefer a sweeter finished product, also dust with a pinch of brown sugar.
Place rack and cookie sheet with seasoned bacon into the oven. Bake for 2-3 hours, occasionally blotting out grease if it begins to pool on any of the slices of bacon.
If using a dehydrator, transfer your bacon to your food dehydrator after 2-3 hours. Continue to cook your bacon in either the dehydrator or oven. You can lower your temperature to around 160-190°F in the dehydrator or remain at 200°F in the oven.
Cook for an additional 2-3 hours in the dehydrator or oven until your bacon jerky reaches desired texture. The process goes a little quicker in a dehydrator.
After your bacon jerky reaches desired texture, remove from oven or dehydrator and let it rest on a plate until it cools completely. Use a paper towel to blot off any remaining grease. Be sure to store any pieces you're saving for later in an air tight plastic bag or food safe container.