Bacon jerky.



  • Not jerky seasoning. Sorry…I meant the restructured bacon seasoning.


  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    tbone I figured out what you meant from context, but I did have to read it a few times! I responded on the other thread, but in case anyone finds this post instead I will post your question and the answer below.

    From tbone “I’ve been reading the blogs about jerky bacon. I made some restructured bacon with your jerky seasoning with beef. Cooked in pans and sliced like you did in your video, but with beef. I did add some smoke powder and it’s awesome.( I’m sure it’s better with pork.) I still have some in the freezer. Have you tried dehydrating the restructured bacon into jerky? I’m curious about this, it’s already cooked. Just need to dry it. Do ya think a little brown sugar and some salt rubbed on it would be a good test batch? Everyone talks about bacon jerky, but not the restructured bacon. Any thoughts?”

    My Response "First, glad the imitation bacon came out great, we love that stuff and need to make more of it! As for how it is going to work for bacon jerky my only worry would be that it might get crumbly as it gets dried to that level. It works with regular bacon because it is still a whole muscle piece of meat, when you grind it down and restructure it, you are getting a very good bind BUT it’s still not the same as a regular whole muscle piece. In the end I think you will be perfectly fine but that is the only “danger” I wanted to point out!

    Let us know how it turns out!"



  • Jonathon

    Maybe instead of cooking firsr…go straight to the dehydrator. Take it to 160.


  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    tbone I’d be leery of that because as you dehydrate meat it becomes more difficult to kill off the bad bacteria. Basically, you are creating heat-resistant bacteria and without enough moisture, you can’t kill it. Check out this article for more information on this https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/ct_index


Log in to reply
 


Categories

  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at [email protected] with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics


Who's Online [Full List]

7 users active right now (2 members and 5 guests).
Tex_77, PapaSop

Board Statistics

Our members have made a total of 19.0k posts in 2.2k topics.
We currently have 9.8k members registered.
Please welcome our newest member, purdum3.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

7
Online

9.8k
Users

2.2k
Topics

19.0k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.