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Post by SA Hunter on Dec 29, 2016 19:38:51 GMT 10
thesquishymonster.com/2015/04/bacon-jerky.htmlBacon Jerky Serves: 10-12 pieces Ingredients •½ lb thick cut antibiotic free bacon •2 tb sriracha sauce •2 tb raw honey Instructions 1.Drape each slice on a baking rack that's fitted on a baking sheet to collect the grease. I chopped mine in half for easier handling. 2.Bake at 200* {or your lowest heat setting} for 2-3 hours. Occasionally, blot each piece. 3.If using a dehydrator {which is much easier} transfer to a dehydrator. If not, continue in the oven. Half way in, flavor with anything you want. I painted each slice with a combination of sriracha and honey. 4.Allow the dehydrator {or oven} to go for 3-4 hours or until its reached your desired texture. It will take longer in the oven.
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Post by SA Hunter on Dec 29, 2016 19:40:01 GMT 10
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Post by SA Hunter on Dec 29, 2016 19:41:35 GMT 10
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Post by SA Hunter on Dec 29, 2016 19:44:12 GMT 10
Yep, I drooled over this site too, just as did the author!!! macmd.com/blog/?p=1321Yes, you read that correctly. Brown sugar bacon jerky. If you’re a fan of bacon, then this is an amazing snack you should try. All you’ll need is some thick cut peppered bacon, tons of brown sugar, an oven and a food dehydrator. You can definitely skip the dehydrating part, but then the bacon will be much less firm and chewy, and it won’t last as long in storage. This recipe is very easy, but does take a long time (6 hours of baking/drying time) due to the very low cooking temperature and drying in the dehydrator. First, get yourself some good thick cut bacon. Turkey bacon works just as well. We like the nitrate-free peppered bacon at Trader Joes. Whatever you choose, be sure it’s cut pretty thick and seasoned well. Get a large cookie sheet, preferable with sides so nothing spills or drips into your oven. Cover the pan with a thin coat of brown sugar. Cut each strip of bacon in half, and then coat both sides with the brown sugar. While you’re getting your hands messy with sugar and bacon, pre-heat the oven to 225 degrees. Cover another cookie sheet with aluminum foil, spray it with Pam or some other non-stick spray, and place the brown sugar coated bacon strips on it, being careful to not overlap them. Bree had way too much fun doing this part. Once the bacon is coated and ready, bake it in the oven for 1.5 hours at 225 degrees. Then flip the bacon strips over, and cook them for another 1.5 hours. After the 3 hours in the oven, the bacon will have an amazing dark brown color and it will smell incredible. Transfer the strips (that you haven’t already eaten) to a food dehydrator, pat them with a paper towel to remove some moisture and dry them at the highest setting for about 3 more hours. Check the bacon every hour or so, and flip them over while patting them with a paper towel to remove as much moisture as possible. When you’re done, you should have crisp, firm and delicious candied bacon. You can store the bacon in ziplock bags in the refridgerator for up to a week, but trust me…they won’t last that long. Eat them plain, try them in a BLT or crumble them up in a salad. Ooh…I think I’m drooling… |
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tyburn
Senior Member
Posts: 366 
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Post by tyburn on Dec 29, 2016 21:31:28 GMT 10
My in-laws have been air-drying a couple of kilos of organic pork bacon in our sunroom for the past week or so. Not sure how it will turn out, but the duck they marinaded and dried a few weeks back was delicious. As much as they drive me up the wall, at least they remember alot of the "old ways" when it comes to food drying and fermenting.
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Post by ziggysdad on Jan 1, 2017 7:03:59 GMT 10
Like any of this would ever make it into storage...you prepare a kilo of bacon, I eat a kilo of bacon. You'd have to start with like 20kg of pork to yield 6-8kg of bacon jerky and that just means I'm eating 6-8 kilos of bacon jerky over the span of a few days!
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