Bacon Jerky


  • Walton's Employee

    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 Weston 6 Tray Digital Dehydrators. This is a nice easy dehydrator to use and I especially like that it will let you run it at 160°. 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 has hit 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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    I cold smoke all kinds of products to sell at the local farmer’s markets. Altho I use the Masterbuilt setup I’ve seen other people make their own with a 3" dryer vent hose.
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  • Making Bratwurst from Jerky Seasonings

    Learn about Making Bratwurst from Jerky Seasonings with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    One of the questions we get a lot on meatgistics is if you can use a seasoning that is designed for either snack sticks or jerky to make bratwursts out of or vice versa. The answer is absolutely you can there are just a few things you need to do differently and keep in mind. First, if you are using a bratwurst or summer sausage seasoning to make jerky it might end up having a stronger taste than you are used too. This isn’t a bad thing necessarily but it is something you will need to play around with to make sure you get the taste you are looking for. The same is sort of true if you use a jerky seasoning to make a bratwurst but since in this product the seasoning will be mixed into the meat it’s not like we are going to end up with a dull tasting brat. Also, if you buy a jerky seasoning and make a bratwurst you don’t need to use the included sure cure package and if are using a bratwurst seasoning to make jerky or snack sticks then you need to purchase sure cure separately as it will not come with the brat seasoning.

    So today we are going to grinding 20 lb of meat and making brats out of them. We will be doing a 10 lb of batch out of BBQ Jerky seasoning and I am going to add some ghost pepper cheese to some of this because these are going to be eaten when I’m not around and I want them to suffer! I am going to use our new seasoning Conversion Chart which I will put a link to in the description down below that shows you how much seasoning to use by weight and by measurement per 1 lb and 5 lb batch. So for BBQ seasoning for 10 lb, I will need to do 2.5 cups 2 tbsp and 4 tsp for 5 lb of brats made from bloody mary snack stick seasoning 1/4 cup and 1 tsp.

    I am going to do the majority of the BBQ with no cheese but then I will add some ghost pepper to the last few lb just to see what it is like and I will add cheddar to the bloody mary brats.

    I am also going to be making some Bratwursts out of Bloody Mary Jerky Seasoning and I will use the Conversion Chart for that as well.

    I’ve already ground all my meat twice through a 3/8 plate. A good tip is at the end of the second grind to take a handful of meat that has already been ground twice and put it back down through the grinder, this will force the last remaining bits in the throat out through the plate so everything has been ground twice.

    Since I am making bratwurst and not snack sticks out of these seasonings I don’t need any protein extraction so I am just going to mix in the seasoning and cheese by hand.

    Now I am just going to stuff it. I am using a tubed hog casing and to load these we just need to slide the plastic sleeve on the stuffing tube, move the casing down to where it is all on the tube and then pull out the plastic sleeve. I also like the tubed hog casings as all you need to do is soak them in warm water before they are ready for use.

    They were both pretty good but I liked the Bloody Mary ones better, the BBQ was just a bit sweet. Now, we made these from Beef so it might partially be the difference in beef fat vs pork fat but I also think that with a Bratwurst you just don’t want as sweet a product as you might want with Jerky.

    So, all in all this was a success for sure. I think an important lesson to learn was that when you take a Jerky Seasoning to make Bratwurst you need to take into account what will make a good bratwurst, just because you love the taste of BBQ Jerky doesn’t necessarily mean you will love that taste in a bratwurst.

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

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