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angler82
06-08-2012, 08:50
A coworker on mine started making bacon jerky in his food dehydrator recently and asked me if I was interested in working on a batch with whiskey as the main flavor.

I had leftovers of a blend I made with Weller 12 yr, Weller Antique and William Larue Weller and gave him about 7-8 oz to cure it.

A few days later later I received about a pound of delicious, smoky, sweet Weller bacon jerky. Take a look.

steeltownbbq
06-11-2012, 20:28
Any idea how bacon jerky is made. I make a lot of beef and venison jerky, and one thing you look for is the leanest cuts. Fat in dried meat can turn rancid very quickly.

That said- good smoky bacon with bourbon flavoring is intriguing.

More info please

cigarnv
06-12-2012, 04:11
Given that most jerky is made from meat with very little fat I suspect that bacon jerky is quite different.... also I suspect it is not shelf stable and would have to be refrigerated. Possibly back bacon (Canadian bacon) could be used given it is lean.....