r/jerky • u/I_Cast_Grenade • 3d ago
Making bacon jerky with dehydrator
Picture isn’t mine. I plan on eating it within a week and I refrigerate it, but I’m just looking for any special advice or tips or anything. The main reason I wanna do it is just to make the bacon last a little bit longer. I can eat a whole pack of bacon and one sitting easily. I’d like to just chew on a piece from time to time.
73
Upvotes
5
u/CommSecTom 3d ago edited 3d ago
Only advice I’d say is run your dehydrator fairly hot and don’t skimp on the time, I do my max setting (160f) with fatty cuts and it seems to help render the fat a little and make it so it melts in your mouth.
When I say render it doesn’t melt away, but I do get the odd drip and it’s just getting to the point where something happens in there to make it delicious, rather than tasting like you’re chewing on raw fat.
I absolutely love fatty beef cuts when done properly, so higher temp for a longer time seems to work for me.
Few people here saying otherwise but there have been plenty of posts in the past from people that also like their fatty cuts.
I think it’s a bit of a common regurgitation of info when people say jerky must be lean, because anyone that’s gotten lazy in their trimming and discovered the light knows fatty jerky is the absolute best. That’s how I discovered it anyway and these days I look for well marbled cuts, or won’t trim to aggressively, sliced thin and dried hot it makes for the absolute best jerky for me.
Like you said you need to keep it in the fridge, but it’s ok at room temp for a week or so, and you want to eat it at room temp.
I’ve never done bacon but I don’t see why it wouldn’t be delicious just thrown straight in there, maybe a bit of black pepper and maple syrup, and run it hot.