angler82 Posted June 8, 2012 Share Posted June 8, 2012 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. Link to comment Share on other sites More sharing options...
steeltownbbq Posted June 12, 2012 Share Posted June 12, 2012 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 Link to comment Share on other sites More sharing options...
cigarnv Posted June 12, 2012 Share Posted June 12, 2012 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..... Link to comment Share on other sites More sharing options...
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