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  1. #1
    Taster
    Join Date
    May 2010
    Location
    Somerville, MA
    Posts
    82

    Weller Bacon Jerky

    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.
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  2. #2
    Advanced Taster
    Join Date
    Dec 2007
    Location
    Parma, OH
    Posts
    133

    Re: Weller Bacon Jerky

    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

  3. #3
    Virtuoso
    Join Date
    Feb 2006
    Location
    Apt. #2890c
    Posts
    1,424

    Re: Weller Bacon Jerky

    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.....
    "The most futile and disastrous day seems well spent when it is reviewed through the blue, fragrant smoke of a Havana Cigar"

 

 

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