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Bacon jerky

post #1 of 9
Thread Starter 

Has any one ever made bacon jerky? I bought some at Sam's and loved it and sure would like to smoke some. Does anyone have a recipie and the time and temperture it would take in Mes40?

Thanks for any help you can give me.

post #2 of 9

Check this out; http://hikelighter.com/2013/06/23/making-dehydrated-bacon-for-the-trail/

post #3 of 9
Thread Starter 

thanks for the atticle it was very interesting al tho I want to dry mine in my smoker.

post #4 of 9

If you was to dry cure some bacon (this reduces the water content) .. then cold smoke it for four to five days (with a day rest in between) at 6 to eight hours a day with a thin blue smoke after which dry/age/mature said bacon for at least two weeks or longer ... slice thin .. you should end up with bacon jerky 

 

Just a thought .....

post #5 of 9

Never quite understood the whole bacon jerky thing.  Just still seems like regular bacon pieces to me.

post #6 of 9
Thread Starter 


I like the idea of bacon jerky because it will keep longer than fried bacon and it won't crumble like fried bacon so it would be great to take camping and hiking. I also just like having the fun of trying to dry it.

post #7 of 9
Thread Starter 


Thanks for the info. I will do some more reserch and see which idea I like the most.

post #8 of 9

Gary, I think you're gonna have a hard time doing this if you use typical bacon. Jerky is usually made with very lean cuts of meat for a reason. The fat doesn't try well and can get rancid. If I were to do this, I would start with a trimmed pork loin and cure it like you'd cure a belly slab. After curing it, I'd slice it nice and thin, spice, and then dry as you'd dry a typical batch of bacon...with smoke of course. You should end up with nice meaty chunks of smoked cured pork...pretty much bacon without the fat! Besides, the reason the fats so good in traditional bacon is because it's fried :banana_smiley:

post #9 of 9
Quote:
Originally Posted by rgautheir20420 View Post
 

I think you're gonna have a hard time doing this if you use typical bacon.

 

If one is to use the dry cure method it will not be hard,, in fact it is easy

 

Jerky is usually made with very lean cuts of meat for a reason.

 

Granted 

 

The fat doesn't try well and can get rancid.

 

If it is dry cured properly it will not .... the reason I say this is because I have dry cured bellies for customer (Croatian and Yugoslavian deli) who like there bacon super dry

 

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