Bacon jerky take 3
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Well third times a charm right? This time tried a different approach from some advice given.
8- hours in dehydrator with cinnamon toast seasoning and extra maple seasoning. If I did it the fourth time I wouldn’t add the extra maple seasoning as it made it very salty. However really was hoping for a cinnamon maple taste.
Tasted great though!
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Well third times a charm right? This time tried a different approach from some advice given.
8- hours in dehydrator with cinnamon toast seasoning and extra maple seasoning. If I did it the fourth time I wouldn’t add the extra maple seasoning as it made it very salty. However really was hoping for a cinnamon maple taste.
Tasted great though!
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BobbyMac
Looks great. Very nice. -
BobbyMac awesome… looks delish…have you tried the salt&vinager flavored seasoning? It’s great as well…cinnamon and sugar is my next flavor to do
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BobbyMac awesome… looks delish…have you tried the salt&vinager flavored seasoning? It’s great as well…cinnamon and sugar is my next flavor to do
blackbetty61 I have not yet, I bought over 20 different seasonings I wanted to try from Walton’s and I’m excited to experiment in every single one
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BobbyMac Awesome pics! Were you doing thick cut bacon? Tex_77 uses that and it does make it a little different in processing. 8 Hours in the dehydrator should be about just right but I am almost positive he uses the oven after the first 4 hours or so and loves it. For the last livestream I did thick cut and just the dehydrator and it was excellent but I think the thin cut was easier. blackbetty61 is absolutely correct, the salt & vinegar is the best on bacon in my opinion, I know it sounds disgusting but it’s really good!
Adding the extra maple sausage seasoning is absolutely going to make it very salty. That’s a seasononing designed to be mixed in with the meat so it will have a high salt content, not as high as a cured sausage seasoning but I’d imagine very high. If you are looking for extra maple taste I’d recommend just sprinkling some brown maple sugar…maple syrup? It’d make a mess and increase the time but if it worked? It could be amazing. I am going to be running to the store for something tomorrow, I will pick up another thing of Bacon and try it with the 100% pure maple syrup and let everyone know!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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BobbyMac Awesome pics! Were you doing thick cut bacon? Tex_77 uses that and it does make it a little different in processing. 8 Hours in the dehydrator should be about just right but I am almost positive he uses the oven after the first 4 hours or so and loves it. For the last livestream I did thick cut and just the dehydrator and it was excellent but I think the thin cut was easier. blackbetty61 is absolutely correct, the salt & vinegar is the best on bacon in my opinion, I know it sounds disgusting but it’s really good!
Adding the extra maple sausage seasoning is absolutely going to make it very salty. That’s a seasononing designed to be mixed in with the meat so it will have a high salt content, not as high as a cured sausage seasoning but I’d imagine very high. If you are looking for extra maple taste I’d recommend just sprinkling some brown maple sugar…maple syrup? It’d make a mess and increase the time but if it worked? It could be amazing. I am going to be running to the store for something tomorrow, I will pick up another thing of Bacon and try it with the 100% pure maple syrup and let everyone know!
Jonathon You sir are 100% correct, I took your recommendation about throwing it in the oven and it did come out crispier.
I used thick cut last time and wasn’t a fan so this time I used regular cut and really loved how it came out minus me trying to make it maple flavored haha. I was going to try adding maple syrup but didn’t know how much time that would add to the drying process.
I’m having fun experimenting and coming up with great taste that I love.
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BobbyMac Awesome pics! Were you doing thick cut bacon? Tex_77 uses that and it does make it a little different in processing. 8 Hours in the dehydrator should be about just right but I am almost positive he uses the oven after the first 4 hours or so and loves it. For the last livestream I did thick cut and just the dehydrator and it was excellent but I think the thin cut was easier. blackbetty61 is absolutely correct, the salt & vinegar is the best on bacon in my opinion, I know it sounds disgusting but it’s really good!
Adding the extra maple sausage seasoning is absolutely going to make it very salty. That’s a seasononing designed to be mixed in with the meat so it will have a high salt content, not as high as a cured sausage seasoning but I’d imagine very high. If you are looking for extra maple taste I’d recommend just sprinkling some brown maple sugar…maple syrup? It’d make a mess and increase the time but if it worked? It could be amazing. I am going to be running to the store for something tomorrow, I will pick up another thing of Bacon and try it with the 100% pure maple syrup and let everyone know!
Jonathon The last time I made a batch I cut the dehydrator out completely and just used my convection oven. I figured with the movement of air from the fan, it would pretty much mimic what a dehydrator does, and I would have a lot more confidence in the temperature.
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