This one has become a personal challenge.
How do you make bacon-flavored beef jerky?
First of all, I don't want to use pork or bacon for this project. It won't last (rancid) and I don't think it will result in the texture I want for whole muscle jerky.
I think I'd use the typical top-round or bottom-round, whatever goes on sale and doesn't require a bank loan.
But then...what do I do?
I'm thinking I could use my same maple sugar bacon cure mix and some CBP on the sliced beef and cure it overnight. Maybe add some extra brown sugar? I usually use Hi Mountain mixes for my jerky. This would be about the same stuff. Then, I'd smoke it at about 180 or so until done.
Would I get a similar "bacon" flavor if it's not pork?
Anyone attempt this before?
These are questions.
I need some ideas, folks!!!!! Help a guy out!!!!!