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?
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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