Joe Hell what temps and how long do you go in the dehydrator after the oven cycle? I’ll be trying this process soon!

I’m curious, has anyone ever used any of the Excalibur jerky or snack stick/sausage seasonings to cure a pork belly to make bacon? I make a lot of bacon but am wanting to expand to some different flavors.

Jonathon thank you for the response! I figured it would probably be pretty intensely seasoned if I used the same ratio as recommended for jerky. I’ll experiment with a little less seasoning and maybe cut in some dark brown sugar to balance it out!

Joe Hell well, lesson learned. I tumbled my jerky with the added percentage of water and brown sugar as suggested in one of the videos. I then loaded it onto the dehydrator racks and put it in the oven at 400 to get to 160. Of course dumb me didn’t even think about how much drippings there would be and now the bottom of my nice brand new convection oven is coated with a nice layer of burnt sugar . Moral of the story: foil is your friend!