How to Make Bacon Jerky on a Grill

With a passion for Bacon and the need to consume it as often as possible. Note: This recipe works only if you follow carefully, cooking the bacon, but not crisping it at the beginning, and removing as much moisture as possible throughout the smoking process.
In this recipe, I use Cherry wood. You can use other woods such as walnut, hickory, and apple. Since this has such a long smoke time (about 4.5 hours), you will taste the wood distinctly.
Alternately, you can make this recipe in an oven. Simply cook the Bacon at 250 for about 25-30 minutes until cooked, but not crisp. Then, reduce the temperature to 180 degrees and let it dehydrate for 4 hours, occasionally dabbing the Bacon with a paper towel to remove any moisture. The Oven door should be cracked open with a wooden spoon to allow the humidity to escape.
You'll know the Bacon Jerky is ready when the fatty parts are dry to the touch and the meat is a deep mahogany color. If kept in an airtight container, the Jerky can last for up to 8 months, but I recommend consuming it in the same month it was made.