Letting the dry rub sit for 2 to 4 hours provides an even better flavor infusion. The spices will have more time to permeate ...

Seal, and rub ... 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 ...