The post about Jack Links got me to thinking about other things that I should be dehydrating as jerky for home or trips. I am going to start working on making bacon jerky soon so I have a good technique by the time I take my next trip.
What other types of jerky have you made at home aside from the typical venison and beef jerky?
Keep us updated with your trials (and errors?) in perfecting your bacon jerky.
One thing I was thinking of adding was a hint of some smoke... a touch of liquid smoke, smoked sea salt brine, or smoking the bacon before I dehydrated.
I don't own a smoker but I have some smoked sea salt that I could use as a brine to marinate the bacon in before I dehydrate it.
I have 5 pieces of regular hickory smoked bacon in the dehydrator right now. I coated it with brown sugar and set the temp at 160 degrees. It has been going for about 20 hours now and I just flipped it over. I tasted a small piece of the fat and it is very tender, the fat kind of melted in my mouth, sweet, and very bacony.
I am thinking of leaving it for at least 24 hours total if not more than that. I will report back.
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