- 1/2 cup (120 ml) bold French roast coffee, cooled
- 1/4 cup (120 ml) pure maple syrup
- 1 teaspoon red chili flakes
- 1 pound (450 g) bacon, cut into 1/4-inch (6-mm) slices
- Whisk the coffee, maple syrup and red chili flakes together in a mixing bowl. Place the bacon slices in a seal-able baggie, and pour the marinade over them. Seal, and rub the marinade into the bacon. Refrigerate it overnight, or for at least 5 hours.
- Drain off the marinade and toss it out. Space the bacon strips out evenly on a baking sheet. Bake them for 30 minutes at 170 degrees Fahrenheit (77 degrees Celsius).
- Blot dry and place the strips in a single layer onto dehydrator trays. Dry at 160 degrees Fahrenheit (71 degrees Celsius) for 24 hours, or until dried through. Blot dry and flip every 4 to 6 hours for more even dehydrating. The resulting bacon jerky should be dry and rigid.
- Let the strips cool, and then wipe away any residual moisture.
- After they’ve cooled, store them in airtight containers or enjoy them right away.
More recipes from "The Spicy Dehydrator Cookbook":
Credit from The Spicy Dehydrator Cookbook by Michael Hultquist, Page Street Publishing Co., 2018. Photo credit: Patty Hultquist
According to The Spicy Dehydrator Cookbook (YCMedia, 2018) preserving foods by drying them in the sun has been a practice since the earliest times and now modern cooks armed with technologically advanced dehydrators are dehydrating foods more than ever. Chilihead and author Michael Hultquist, has created 95 recipes for spicy jerkies, hot sauces, fruit leathers and more.
This bacon jerky is sweet with maple syrup and bold with French roast coffee. It is an ideal snack, but I enjoy crumbling it and cooking it into quiche or breakfast frittatas. Skip the chili flakes if you’d prefer a tamer version.