Bacon Jerky
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Making Bacon Jerky
Learn about Making Bacon Jerky with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below."
Recipe
We started off with bacon that had already been cured and cooked until the internal temperature was 132°, pretty much the same bacon you would buy at the store just better since we made it. Since it has already been cured we did not need to limit ourselves to a jerky seasoning so I decided to try some with our Signature Pork Rub, Smokehouse Wing Shake, Salt & Vinegar Wing Shake and the St Louis Rump Rub. I sprinkled a good amount of this on one side of the bacon and then cooked at 200° for 1 hour, then I flipped it over and sprinkled the seasonings on the other side and cooked at 200° for another hour.
After they have cooked I took them out and put them in the Dehydrator. I set the timer for 6 hours and let it run, flipping it at the 3 hour point.
Now, since bacon has so much fat it is going to be difficult to judge when the best time to pull it out of the dehydrator is. The fat will still have some oil well after it ha[censored] a water activity that would make it perfectly safe to eat. Ours had a water activity of .38 which is well below the required amount for shelf stability.
Taste
The best tasting Bacon Jerky was Signature Pork Rub, this is a favorite seasoning of a few Walton’s employees and since it is designed to be used with Pork it should not be a huge surprise that it worked well for Bacon Jerky. Next was the Smokehouse Wing Shake which had a nice sweetness to it and added a little smoky flavor. The Salt & Vinegar was good but I was hoping for more of a vinegar taste to it, which sounds weird when talking about jerky and last was the St Louis Rum Rub, the taste just didn’t come through and it was the blandest of them all.
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Artlife Yes, you could absolutely do it that way, check out https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics for a process (which it sounds like you already have down) and a smoke schedule for your slab. Once you have that all you need to do is slice it and start dehydrating it and you are good to go!
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Artlife Yes, you could absolutely do it that way, check out https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics for a process (which it sounds like you already have down) and a smoke schedule for your slab. Once you have that all you need to do is slice it and start dehydrating it and you are good to go!
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