Been awhile since i made bacon jerky.
2 pounds of homemade hickory smoked bacon seasoned with your choice.
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Being i made the bacon awhile back i went this route with it for the jerky. 12 hours at 70*
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Gonna be watching this with great interest. Would love to make some of it. Rick, just curious. Why 12 hours at 70 degrees? Obviously you have no concerns about the bacon being at that temp for that many hours.
This sounds just too good. I'm going to have to make some of this I can already tell.
He's at it again!! I can feel my cholesterol rising already. Next thing you know he will be dipping the Bacon Jerky in Chocolate!! Hint
WOW, bacon jerky.. Wait 'til I mention this to the guys at work. They'll soil themselves.
What happens to the fat?
Rick does this to us all the time. Posts something on here that gets us all atwitter and then freakin' disappears! Dang it Rick, get back on here and answer our questions!!!!!!!!!!!!!!!!!!!!!!! ;)
Quote from: Tenpoint5 on October 15, 2010, 06:55:23 AM
He's at it again!! I can feel my cholesterol rising already. Next thing you know he will be dipping the Bacon Jerky in Chocolate!! Hint
MMMMMM that does sound good.
Quote from: KyNola on October 15, 2010, 07:27:23 AM
Rick does this to us all the time. Posts something on here that gets us all atwitter and then freakin' disappears! Dang it Rick, get back on here and answer our questions!!!!!!!!!!!!!!!!!!!!!!! ;)
Ya'll are brutal :D :D
Quote from: KyNola on October 15, 2010, 06:27:11 AM
Gonna be watching this with great interest. Would love to make some of it. Rick, just curious. Why 12 hours at 70 degrees? Obviously you have no concerns about the bacon being at that temp for that many hours.
This sounds just too good. I'm going to have to make some of this I can already tell.
Low slow temp cuz i want to dry the bacon. If you go high your going to fat it out.
Quote from: squirtthecat on October 15, 2010, 07:19:26 AM
WOW, bacon jerky.. Wait 'til I mention this to the guys at work. They'll soil themselves.
What happens to the fat?
And Pat's going to have to hand his friends moist toweletts :D :D
5 hours into the dehydrator. Bacon will be going all night.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7694.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7695.jpg)
Quote from: NePaSmoKer on October 15, 2010, 10:51:04 AM
Quote from: Tenpoint5 on October 15, 2010, 06:55:23 AM
He's at it again!! I can feel my cholesterol rising already. Next thing you know he will be dipping the Bacon Jerky in Chocolate!! Hint
MMMMMM that does sound good.
I got a Barley Pop that says he's gonna try it!!!
Heck Yeah, bacon jerky...
Quote from: Tenpoint5 on October 15, 2010, 11:27:43 AM
Quote from: NePaSmoKer on October 15, 2010, 10:51:04 AM
Quote from: Tenpoint5 on October 15, 2010, 06:55:23 AM
He's at it again!! I can feel my cholesterol rising already. Next thing you know he will be dipping the Bacon Jerky in Chocolate!! Hint
MMMMMM that does sound good.
I got a Barley Pop that says he's gonna try it!!!
I ain't taking that bet because it sounds pretty good to me too! I am SO gonna make some bacon jerky this weekend, I can just feel it.
I was right! Just got clearance from sous chef Jan that bacon jerky is definitely on the agenda for this weekend. Time to fire up the Excalibur again.
SWEET! 8)
Chocolate? Hmm .....
Try it with peanut butter (gasp) .. yep, PB.
PB :P
I hate PB
Anyways
Half way done.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7712.jpg)
6 pounds of bacon in my frig. I'm thinking bacon jerky dusted with Head Country rub. Anyone got an opinion on that flavor combination?
This will get interesting I'm sure.
Quote from: KyNola on October 15, 2010, 06:30:34 PM
6 pounds of bacon in my frig. I'm thinking bacon jerky dusted with Head Country rub. Anyone got an opinion on that flavor combination?
This will get interesting I'm sure.
Head Country and Soileau's!
Now that's a thought!
After conferring with my wingman who is far south of the border, I elected to indeed go with a 4:1 ratio of Head Country:Soileau's on 7 racks of these for a total of 6 pounds. :) Some racks are better coated than this one. Was running out of the mix and wasn't going to mix more. My apologies in advance for the pic quality. Cell phone at 10PM while staying hydrated. :P
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_16042_.jpg)
Your not retired YET, what you doing making jerky? ;D ;D ;D
Looks great. :)
Practice practice practice. :D
10 hours in and it is has a bit further to go. My Excalibur won't get down to a temp of 70 so it's running at around 95. Bacon seems to be doing fine. No "fat out".
Will have pics of finished results before going into paper bag.
Quote from: KyNola on October 15, 2010, 08:29:32 PM
After conferring with my wingman who is far south of the border, I elected to indeed go with a 4:1 ratio of Head Country:Soileau's on 7 racks of these for a total of 6 pounds. :) Some racks are better coated than this one. Was running out of the mix and wasn't going to mix more. My apologies in advance for the pic quality. Cell phone at 10PM while staying hydrated. :P
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_16042_.jpg)
Looks good Larry
Now sit and drink n eat for the long haul bacon jerky.
Mine still is not done.
My dehydrator is set at 95. Checked mine about 10 and a half hours in and mine too still needs to go longer.
Will let it ride. I have nothing better to do. Hey! Did that sound like someone retiring? :D
Quote from: KyNola on October 16, 2010, 07:53:30 AM
My dehydrator is set at 95. Checked mine about 10 and a half hours in and mine too still needs to go longer.
Will let it ride. I have nothing better to do. Hey! Did that sound like someone retiring? :D
Hmmmm!!
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/Retiring-Bradleycopy.jpg?t=1287242244)
Nepas, I'm wondering why there wouldn't be a problem bacteria wise with the bacon smoking at that temp for so long. Could you explain this a bit please. Thanks.
I think the bacon jerky is as done as its going to get. If i am doing the math right its been in for 29 hours give or take a few mins.
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Wow... I thought it might come out darker (?)
Sure looks tasty though.
Mine is still hanging out in the dehydrator and I think it is darker than Rick's. Not for sure though. I will say one thing....the garage smells like BACON!!
Slamdunk, it's not smoking. It's drying. The bacon is already cured. Only reason I know is because I called NePas and asked him the same thing. :D I did keep in mind that back in the day when the cowboys made jerky, they threw beef on a hot rock in hot sun and let it dry naturally. Pretty sure they didn't know what Cure#1 was.
Fun thing to experiment with.
Quote from: KyNola on October 16, 2010, 01:24:08 PM
Mine is still hanging out in the dehydrator and I think it is darker than Rick's. Not for sure though. I will say one thing....the garage smells like BACON!!
Slamdunk, it's not smoking. It's drying. The bacon is already cured. Only reason I know is because I called NePas and asked him the same thing. :D I did keep in mind that back in the day when the cowboys made jerky, they threw beef on a hot rock in hot sun and let it dry naturally. Pretty sure they didn't know what Cure#1 was.
Fun thing to experiment with.
Isn't that like the Indians rubbing some berries on the meat and hanging it off a pole until it dried?
I have a pound of bacon that was made at a local farm, in north Ga, i read the ingredients on the package and i have all of them in my cabinet. cure and all. is it safe for me to assume i can do bacon jerky with it?
also what texture am i looking for, i know with beef you give it the bend test.
is there an easy way for us rookies to know when it is done?
Jerry, if that bacon is cured you should be good to go. Still going with the bend test myself. 2 things to remember. Dehydrate it at low temp or you will "fat out" the bacon and bacon is mostly fat so it will take a long time to dry the fat to jerky consistence. NePaS's went 29 hours. Mine is at 19 hours as I type but mine started at 95 degrees where Rick's went in at 70.
I called Rick this morning to make sure I wasn't going to poison my family and friends and he assured me I was good to go. If Rick tells me anything when it comes to sausage or jerky, I'm going with it! 8)
Thanks Larry,
Don't know that i will be able to do it this weekend but next weekend is a go so far.
I am with you also on the sausage and jerky making in regards to Rick, although i lost his phone number >:(
i have been painting and moved a bunch of stuff out.....me thinks me might have burned a stack of papers
me needed.....think the IRS will mind? :D
i will send him a pm and see if i can get it again.
Was able to find a piece of bacon jerky that was sufficiently dried. Had to sample it. OMG! This is some incredible stuff. Don't know who's eyes rolled in the back of their head first, Jan or me. Jan's reaction..."isn't there another slice out there that's done?". Thanks to STC for the rub combo suggestion of 4 parts Head Country to 1 part Soileau's. That is an absolute KILLER flavor combo laying on some bacon.
20 hours of drying at 95 as I type.
It's Bacon !
Great looking stuff -- just don't confuse it with the dog's Beggin Strips.
http://www.youtube.com/watch?v=CErapf79rqM
Now I think I will be in the market for a dehydrator. Those look so good!
Quote from: KyNola on October 16, 2010, 06:21:20 PM
Was able to find a piece of bacon jerky that was sufficiently dried. Had to sample it. OMG! This is some incredible stuff. Don't know who's eyes rolled in the back of their head first, Jan or me. Jan's reaction..."isn't there another slice out there that's done?". Thanks to STC for the rub combo suggestion of 4 parts Head Country to 1 part Soileau's. That is an absolute KILLER flavor combo laying on some bacon.
20 hours of drying at 95 as I type.
You are drying this in the dehydrator?
BLSH, funny you should say that about Beggin' Strips because that exactly what I told Jan we were making. I'm telling you after one bite of this you WILL be beggin' for more.
UIS, yes, mine is store bought bacon dusted with the rub combo I mentioned earlier in a dehydrator at 95 degrees. NePas warned me this would be a long process because it takes a lot longer to get the fat part of the bacon dried when compared to the meat part but after that one bite it's worth it.
I am looking forward to giving this a shot.
I don't need a dehydrator! I don't need a dehydrator! I don't need a dehydrator!I don't need a dehydrator! I don't need a dehydrator! I don't need a dehydrator! I don't need a dehydrator! I don't need a dehydrator! Dang I need a dehydrator
Quote from: Tenpoint5 on October 17, 2010, 06:49:34 AM
I don't need a dehydrator! I don't need a dehydrator! I don't need a dehydrator!I don't need a dehydrator! I don't need a dehydrator! I don't need a dehydrator! I don't need a dehydrator! I don't need a dehydrator! Dang I need a dehydrator
Rick has one for sale. In a box. :D
I need to try this in my little cheapo dehydrator... It doesn't have a temperature control, though. Kinda goes off of ambient temps.
Mine came out of the dehydrator this morning around 2:30. That's 28 and 1/2 hours. It's currently in a brown paper bag so the bag can absorb any surface grease. Will take it out soon and blot any remaining grease and shoot a pic of the finished results. This stuff is good.
Quote from: KyNola on October 17, 2010, 07:40:43 AM
Mine came out of the dehydrator this morning around 2:30. That's 28 and 1/2 hours. It's currently in a brown paper bag so the bag can absorb any surface grease. Will take it out soon and blot any remaining grease and shoot a pic of the finished results. This stuff is good.
What do you think??
Any pictures or did you eat it all....
Finished product. 6 pounds of bacon makes a lot of Bacon Jerky.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Baconjerky.jpg)
The Head Country/Soileau's Rub gave it a nice finished color. Almost the color of fried but not quite as dark. The parts that still look white just don't have enough rub on them to color them.
I'm pretty sure this stuff can't be good for you. Think I heard one of my arteries slam shut. :D
Looks great Larry
I think my arteries are still trying to recoop :D
Quote from: KyNola on October 17, 2010, 08:50:38 AM
I'm pretty sure this stuff can't be good for you. Think I heard one of my arteries slam shut. :D
Just needs to be accompanied with a sufficient quantity of good solvent to keep things flowing. :D ;D
I couldn't take it anymore. So for our anniversary brunch here at the house. Momma and the kids enjoyed 3lbs of Papa's Maple bacon, 2 lbs of sausage links and a whole loaf of french toast (18 eggs) There is only 4 slices of toast and 5 slices of bacon left!! My bacon fix has been fixed. You can continue posting about bacon jerky now.
Quote from: Tenpoint5 on October 17, 2010, 09:31:41 AM
I couldn't take it anymore. So for our anniversary brunch here at the house. Momma and the kids enjoyed 3lbs of Papa's Maple bacon, 2 lbs of sausage links and a whole loaf of french toast (18 eggs) There is only 4 slices of toast and 5 slices of bacon left!! My bacon fix has been fixed. You can continue posting about bacon jerky now.
:D :D
Happy anniversary Mr & Mrs 10.5
Quote from: NePaSmoKer on October 17, 2010, 09:35:44 AM
Quote from: Tenpoint5 on October 17, 2010, 09:31:41 AM
I couldn't take it anymore. So for our anniversary brunch here at the house. Momma and the kids enjoyed 3lbs of Papa's Maple bacon, 2 lbs of sausage links and a whole loaf of french toast (18 eggs) There is only 4 slices of toast and 5 slices of bacon left!! My bacon fix has been fixed. You can continue posting about bacon jerky now.
:D :D
Happy anniversary Mr & Mrs 10.5
Momma been putting up with me for 12 years now. She has never once mentioned putting me in an asylum either!! My ex did when I was caught feeding potato chips to a skunk in front of the guard shack on post
Happy Anniversary, Mr. & Mrs. 10.5 !
That was some brunch ... about 1/2 lb of bacon alone per ?
Quote from: BuyLowSellHigh on October 17, 2010, 10:47:02 AM
Happy Anniversary, Mr. & Mrs. 10.5 !
That was some brunch ... about 1/2 lb of bacon alone per ?
I probably managed to eat 1 pound myself!! I needed a bacon fix ;D ;D
Now would ya shut up about the chocolate already :D ;D......JK buddy
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Going in the fridge for 15 mins so the chocolate sets and i can do the other side ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00063.jpg)
Now I have seen it all.... :o
Other side ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00065.jpg)
YEAH BABY!!!!! ;D ;D ;D
Yup, you said he would do it, and by golly he did!
You guys are killin' me here...
Is this "No Mercy Day"?
What was the texture like? Chewy or hard? Looks like it is still raw, and i tell you what as much as i like bacon its got crunchy or chewy!!
The meat part of the bacon is much tougher than the fat part. It has a good "pull" to it.
All I can say is.........WOW!!!!