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Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Different Types of Jerky

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Bwoods

01/22/2013 04:32PM

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.

Bwoods

01/17/2013 01:12PM

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?

luft

01/17/2013 07:18PM

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 will post any attempts and info here as well.