Bacon is a fan favorite for many. Whether you serve it with eggs, pancakes, or waffles — or prefer to eat it as a snack — theres no denying how tasty it is. You might enjoy your bacon crispy, but not so much that it resembles a burnt chip. You have to cook it for just the right amount of time, but this can vary depending on your cooking method.
There are a few ways you can cook bacon: sauteeing, air frying, oven cooking, and more. Yet many people overlook one of the best ways to achieve crispy and delicious bacon — in a dehydrator. The way this works is by removing moisture from the food, which makes the end result lighter and crispier. Additionally, the reduced water leads to a more concentrated flavor, which will set your taste buds alight! If the goal is to extend the shelf life of your bacon — dehydrating it will do the trick.
Hey there, bacon lovers! If you’ve ever wondered, “Can you dehydrate raw bacon?” then you’re in for a treat with this deep dive. I’m here to spill the beans (or should I say, the grease?) on whether it’s doable, safe, and worth the hassle. We’re gonna break it down in plain English, with all the tips and tricks to make sure you don’t end up with a bellyache—or worse. So, grab a snack (maybe some bacon?), and let’s get into it!
Short Answer: Yes, But You Probably Shouldn’t
Alright, let’s cut to the chase. Can you dehydrate raw bacon? Yup, it’s possible. You can toss raw strips into a dehydrator and dry ‘em out for that jerky vibe. But here’s the big fat warning: it ain’t recommended. Why? ‘Cause raw pork can be a playground for nasty bugs like salmonella and E. coli. Dehydrating don’t get hot enough to kill those critters, so you’re rolling the dice on food poisoning. Most food safety folks say cook it first to be safe. But if you’re dead set on raw, I’ll walk ya through it with all the caveats. Keep reading, ‘cause we got a lotta ground to cover!
Why Dehydrating Raw Bacon Is Risky Business
Before we get to the fun part of making bacon jerky, let’s talk about why raw bacon dehydration can be a bad idea I’ve been down the road of wanting quick snacks, but trust me, safety’s gotta come first Here’s the deal
- Bacteria Loves Raw Pork: Raw bacon might carry pathogens like salmonella or E. coli. These little nasties don’t die off at the low temps used in dehydrators (usually around 145-160°F). You need to hit at least 145°F internally with proper cooking to zap ‘em.
- Fat Can Go Bad: Bacon’s got a lotta fat, and if it ain’t handled right during drying, that fat can turn rancid. That means funky smells, weird tastes, and a higher chance of spoilage.
- No Guarantee of Safety: Unlike cooking, dehydrating don’t penetrate deep enough to kill stuff hiding inside the meat. So even if it looks dry, it might still be risky to munch on.
I ain’t saying this to scare ya, but to keep it real. I’ve had my share of kitchen experiments go wrong, and I don’t want y’all dealing with a trip to the doc over some bacon. The safer bet? Cook that bacon crispy before drying it out. It still tastes dang good and lasts longer without the worry.
Why Bother Dehydrating Bacon At All?
Now you might be thinking, “Why even mess with dehydrating bacon if it’s such a hassle?” Fair question! I’ve been there, craving a protein-packed snack for hikes or road trips. Here’s why it’s worth considering (when done right):
- Longer Shelf Life: Fresh bacon lasts maybe a week in the fridge. Dehydrated? We’re talking months if stored proper, especially if you cook it first.
- Flavor Punch: Drying concentrates that smoky, salty goodness. It’s like bacon on steroids—perfect for topping salads or just snacking.
- Portable Snack: Lightweight, no refrigeration needed right away (if cooked), and easy to stash in a bag for on-the-go munchies.
- Versatility: Use it in soups, stews, or crumble it over veggies for extra oomph.
So, yeah, there’s plenty of reasons to try it. Let’s just do it the smart way, alright?
The Safe Way: Dehydrating Cooked Bacon
Since cooking bacon first is the way to go for most of us, let’s start with how to do that. This method kills off any bad bugs and still gives ya that jerky texture. I’ve done this a buncha times, and it’s pretty straightforward if you got the right gear. Here’s the step-by-step:
What You’ll Need
- A pack of high-quality bacon (thicker slices work best for jerky).
- A skillet or oven for cooking.
- A dehydrator (or your oven on low if you ain’t got one).
- Paper towels to soak up grease.
- Airtight container or zip-top bags for storage.
Steps to Dehydrate Cooked Bacon
Here’s a lil’ table to keep things nice and tidy for ya:
| Step | What to Do | Why It Matters |
|---|---|---|
| 1. Pick Good Bacon | Grab fresh, high-quality bacon with no weird smells or slimy bits. | Bad bacon = bad results, plus higher risk of nasties. |
| 2. Cook It Through | Fry in a skillet or bake in the oven till crispy. Aim for 160°F internal temp if you got a thermometer. | Kills off bacteria like salmonella. Safety first! |
| 3. Drain the Grease | Pat it down with paper towels real good after cooking. | Leftover fat can go rancid during drying. |
| 4. Slice if Needed | Cut into strips or bits for jerky if ya want smaller pieces. | Makes drying even and snacking easier. |
| 5. Set Up Dehydrator | Lay bacon in a single layer on dehydrator trays. No overlapping! | Air needs to circulate for even drying. |
| 6. Dry at 145-155°F | Let it go for 6-10 hours, checking every couple hours. Rotate trays if needed. | Low temp preserves flavor without overcooking. |
| 7. Check for Doneness | It’s ready when it snaps or fractures when bent, not rubbery. | Ensures it’s dry enough to store without spoiling. |
| 8. Cool and Store | Let it cool completely, then pop into airtight containers. | Cooling prevents moisture buildup; airtight keeps it fresh. |
If you ain’t got a dehydrator, no worries. Preheat your oven to the lowest setting (like 150-170°F), put the cooked bacon on a wire rack over a baking sheet, and dry for 8-12 hours. Keep the door cracked a bit for air flow. Works just fine, though it takes a tad longer
Pro Tip from Me
When I first tried this, I didn’t pat off the grease enough, and some pieces got a funky smell after a few days. Don’t skimp on that step—grab them paper towels and blot like your life depends on it!
Dehydrating Raw Bacon: If You’re Gonna Risk It
Okay, I’ve warned ya plenty, but if you’re still itching to dehydrate raw bacon—maybe ‘cause you love that fatty pork belly vibe or wanna save time—I’ll lay out how to do it with as much caution as possible. Some folks swear by this for keeping more fat and flavor, but remember, it ain’t the safest route. Proceed at yer own risk, and follow these steps to minimize danger.
What You’ll Need
- Fresh raw bacon (check for no slime or off odors—seriously).
- A dehydrator that hits at least 145°F (some go up to 160°F).
- Paper towels for blotting fat.
- Airtight container for storage (fridge or freezer only).
Steps to Dehydrate Raw Bacon
| Step | What to Do | Safety Note |
|---|---|---|
| 1. Choose Fresh Bacon | Inspect for pink color, firm texture, no bad smells. Toss if it looks off. | Old or bad bacon ups the risk of pathogens big time. |
| 2. Slice Evenly | Cut into uniform strips, about 1/4 inch thick, for even drying. | Uneven slices mean some parts might not dry fully. |
| 3. Lay Out Single Layer | Place on dehydrator trays without overlap. Leave space for air. | Overlapping traps moisture, breeding ground for bacteria. |
| 4. Dehydrate at 145-160°F | Dry for 8-14 hours, depending on thickness and humidity. Check often. | Higher temp helps, but still won’t kill all bugs. |
| 5. Blot Fat Drips | Use paper towels to wipe off fat beads during drying. | Fat left on can spoil quicker. |
| 6. Cool and Refrigerate | Cool for an hour at room temp, then store in fridge immediately. | Don’t leave out—bacteria grows fast at room temp. |
| 7. Cook Before Eating | Rehydrate and cook to 145°F internal temp before chowing down. | Final cooking kills any leftover pathogens. |
Big Fat Warning
I can’t stress this enough: even with these steps, raw dehydrated bacon carries a risk. If you’re not sure, or if it smells funky after drying, chuck it. Ain’t worth getting sick over. And always, always cook it before eating to zap any lingering bugs. Store it in the fridge for max 1-2 weeks, or freezer for up to 2 months. Don’t mess around with room temp storage for this stuff.
Storing Your Dehydrated Bacon the Right Way
Whether you went the cooked or raw route, storing your bacon jerky right is key to keeping it tasty and safe. I’ve learned the hard way that a lil’ laziness here can ruin a whole batch. Here’s how to do it:
- Cooked Dehydrated Bacon:
- Cool it completely before packing (no steam means no moisture buildup).
- Store in airtight containers or zip bags—squeeze out extra air.
- Keeps 1-2 months in the fridge, 6-12 months in the freezer.
- Room temp is okay for a couple weeks if vacuum-sealed, but I wouldn’t chance it long.
- Raw Dehydrated Bacon:
- Cool it, then straight to the fridge or freezer—no exceptions.
- Fridge life is about 1-2 weeks max; freezer can go a couple months.
- Check for mold or weird smells before using. If in doubt, toss it out.
Label your containers with dates so you don’t forget when ya made it. I’ve got a bad habit of leaving stuff too long and playing the “sniff test” game. Don’t be me—stay on top of it!
Fun Ways to Use Dehydrated Bacon
Now for the best part—eating it! Dehydrated bacon ain’t just a snack; it’s a flavor bomb waiting to elevate your grub. Here are some ideas I’ve tried or dreamed up over a cold beer:
- Straight-Up Snack: Munch on it as jerky. Perfect for road trips or camping when you need a salty hit.
- Salad Topper: Crumble it over greens for a smoky crunch. Beats boring croutons any day.
- Soup or Stew Booster: Toss into beans, soups, or chili. Rehydrate it in the broth for max flavor.
- Veggie Sidekick: Sprinkle over roasted Brussels sprouts or baked taters. Makes ‘em irresistible.
- Breakfast Hack: Mix into eggs or omelets after a quick rehydrate. Breakfast game changer!
- Sweet Twist: Coat with a lil’ brown sugar before drying for candied bacon jerky. Sounds weird, tastes amazin’.
If you dehydrated cooked bacon, you can often eat it as-is or rehydrate lightly. For raw dried stuff, always soak or simmer in water (15-20 mins usually does it) and cook through before digging in. I’ve thrown it in a skillet with a splash of water to bring back that juicy texture—works like a charm.
Things to Watch Out For
Even if you follow all the steps, stuff can still go sideways. Here’s what I’ve tripped over in my bacon-drying adventures:
- Over-Drying: If it’s too hard or brittle, you went too long. Aim for a slight bend before it snaps. Check early and often.
- Fat Buildup: Unblotted fat turns rancid fast. Keep wiping during drying, specially with raw bacon.
- Storage Slip-Ups: Forgetting to cool before sealing traps moisture, and boom—mold city. Be patient.
- Ignoring Smells: If it smells off after drying or storing, don’t risk it. Trust yer nose.
I once left a batch of cooked bacon jerky in a non-airtight jar, thinking it’d be fine for a few days. Spoiler: it wasn’t. Got soft and funky real quick. Learn from my dumb moves, y’all.
Wrapping It Up: Should You Dehydrate Raw Bacon?
So, can you dehydrate raw bacon? Technically, yeah, but I gotta be straight with ya—it’s a gamble. The risk of food poisoning from sneaky bacteria ain’t no joke, and most of us (myself included) ain’t got the setup to handle raw meat that safely at home. Cooking your bacon first to kill off any nasties, then drying it, is the way to go for peace of mind and still gettin’ that awesome jerky texture.
If you’re hell-bent on the raw method for that extra fatty flavor, follow every precaution I laid out, store it cold, and cook it before eating. But honestly, I stick to the cooked route—it’s just easier to sleep at night knowing I ain’t playing roulette with my gut.
Got a dehydrator or oven ready? Give the cooked bacon method a whirl. Start with a small batch, see how ya like it, and experiment with flavors. Maybe toss on some cracked pepper or a maple glaze pre-drying for a twist. We’d love to hear how it turns out—drop your thoughts or crazy bacon hacks below. Let’s keep this meaty convo goin’!
Tips for dehydrating bacon
The type of bacon you use when dehydrating can affect your results. Fattier cuts can be an issue as oil wont dehydrate — and it may go rancid faster. Lean cuts are made up of 70 to 85% water, which results in a drier texture — and this is what you want for the crispiest bacon. Canadian bacon (which is called back bacon in Canada) is from the loin, making it a leaner (and better) choice. Failing that, look for center-cut bacon, which has the fattier ends cut off.
As for preparing the bacon for dehydration, you should precook it to remove excess fat and moisture. You can do this by frying it on a medium heat until its crispy and cooked through. We recommend placing the bacon slices on paper towels to allow the grease to drain off before putting it in the dehydrator. Then, set your dehydrator to 145 degrees Fahrenheit and cook for four to eight hours.
To avoid the bacon becoming too crispy, check back at regular intervals. If you dont have a dehydrator, you dont necessarily have to miss out. Many air fryers have a dehydrating setting, which works the same way. Youll have to check the individual settings on your model. If possible, set the temperature to 200 Fahrenheit and cook the bacon for two to three hours.
How to Dehydrate Bacon
FAQ
Do you need to cook bacon before dehydrating?
I used to work at a meat market, pork belly is “uncured” bacon. no need to cook it before dehydrating it. be careful to use less fatty cuts. the grease from the fat definitely has a weird texture after dehydrating. let me know the marinade you find and i hope it turns out for you!
Can you dehydrate bacon like jerky?
Bacon jerky has the same amazing flavor that you get from cooked bacon, but is less crispy and will last longer when stored. We slowly smoke or dry the bacon with a couple more ingredients to achieve greatness! The bacon will have a jerky like consistency with a little more chew.
Can you dehydrate uncooked meat?
Cooking meat before dehydrating is the surest way to eliminate any harmful bacteria. You can skip the pre-drying cooking step, however, as long as you ensure proper dehydrating practices.Mar 2, 2023
Is bacon good for dehydration?
High Sodium Content: Bacon is typically high in sodium, which is used both for flavor and preservation. Consuming salty foods can lead to dehydration, as your body requires more water to balance out the excess salt.
Can Bacon be rehydrated?
Use Dehydrated Bacon in Recipes: Once dehydrated, bacon can be rehydrated and used in various recipes, including soups, stews, and casseroles, adding a delicious smoky flavor to your dishes. Dehydrating bacon in a dehydrator is a simple and rewarding process that allows you to enjoy this beloved meat in a convenient and long-lasting form.
Does dehydrating Bacon kill bacteria?
Although dehydrating your bacon prolongs its shelf life, you should follow the safety rules. Bacon has numerous bacteria and parasites that may likely survive the low temperature of a food dehydrator. To eliminate these harmful microorganisms, cooking your bacon before dehydrating it is recommended. Does Dehydrating Bacon Kill the Bacteria Present?
Does dehydrating Bacon make it taste better?
The first thing to consider is the fact that bacon becomes smaller in terms of volume and weight when dehydrated. This is due to the amount of moisture being eliminated. The second thing is that before dehydrating it, make sure that you choose a higher-quality bacon. It will give you a better flavor.
Can you cook bacon in the oven before dehydrating?
While some may prefer to cook their bacon in the oven prior to dehydrating it, others prefer to pan-fry their bacon. If you choose to cook your bacon in the oven, you can do so anywhere between 350 degrees Fahrenheit (for 25-40 minutes) to 425 degrees Fahrenheit (for 20-30 minutes in total).
How do you dehydrate raw bacon?
The following steps will need to be completed after you have cooked the original raw bacon you intend to dehydrate: Preheat the oven to 200 degrees Fahrenheit before starting. Do not place the bacon in a cold oven to begin the dehydration process. Allow the oven to warm entirely. 1) Use a wire rack
How long do you leave Bacon in a dehydrator?
Leave the bacon in the dehydrator for about 6 to 8 hours. While dehydrating, remove the bacon twice to wipe the extra fat. Once the bacon is properly dehydrated, bring the strips out of the dehydrator and allow them to cool off completely. Store in an airtight container or zip-top bag. What are the Benefits of Dehydrating Bacon?