Subj : Jerky was: 8/29 More Herb To : Sean Dennis From : Dave Drum Date : Tue Sep 03 2024 04:44:00 -=> Sean Dennis wrote to Dave Drum <=- DD> I'm not burned out on lemon anything. I use lemon pepper on lots of DD> things thzt I make/cook. My problem is with the commercial seasoning DD> mixes that seem to be 99% salt and precious little lemon or anything DD> else. So, I make my own using lemon peels I've removed with a potato DD> peeler and dried in my dehydrator. SD> I'll have to try your recipe. Like you, I am a lemon pepper SD> connoisseur. It's pretty easy to make. I hand crumble the lemon peel before mixing things up. Makes it easier to blend when you whiz it in the grinder. SD> MMMMM----- Recipe via Meal-Master (tm) v8.06 SD> Title: California Beef Jerky SD> Categories: Dehydrating, Meats SD> Yield: 1 Servings That's not one of my favourites, Closest I come is the ubiquitous Slim Jim sticks that ever C-SDtore and Dollar Generous has at their checkout. Seriously - I've tried several forms of jerky - beef, venison, salmon, bison, pork, etc. Too chewy for me. Even bacon jerky which I liked the best of the jerkys - but still not a favourite. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bacon Jerky Categories: Five, Pork, Rubs Yield: 1 Batch 2 lb Regular cut bacon; (your gut - tells you thick-cut will - be better. But it's not) MMMMM--------------------------DRY RUB------------------------------- Brown sugar Coarse black pepper Garlic granules or powder NEEDED: ZipLoc (style) bags, hickory wood/chips, two cookie sheets, two cooling racks, offset smoker/oven or dehydrator. In order to start making your bacon jerky, first start by placing the cooling racks into the cookie sheets. This should allow the smoke to surround your meat for the initial cooking process. Note: You should find that you can work one pound of meat per cookie sheet, cooling rack setup. But, if you are using more than 2 pounds of meat or just could not manage to fit 1 pound of meat per sheet, then feel free to get some extra cookie sheets. After you place your meat on cookie sheets, make sure you leave some space between so there is a little room between the slices. Now, it is time to apply your rub ingredients. As opposed to smoking other meats where you mix your rub and liberally apply your concoction, with this recipe, lightly sprinkle these dry ingredients to taste. We're lightly dusting the garlic powder, a little heavier pinch of the black pepper, and a little less brown sugar compared to the pepper. This is going to give us the sweet and savory flavor combination we'e desiring. When you're done, flip the meat and apply your seasoning rubs to the other side. QUICK COOKING TIP: For making any jerky, do not limit your seasoning. You might enjoy a favorite marinade, salad dressing, hot sauce, srirarcha, hot dry peppers or a stronger dose of sugar or honey. Your potential is open, but, you may want to limit the amounts you put on so that you don’t overpower your jerked meats. Now, after you finish seasoning your meat, take your racks of potential jerky and put them into the refrigerator for about one hour. While they are on the refrigerator, you can go and start your fire and get your smoker ready. Once your fire is going good, and the coals are turning gray, put your first piece of hickory wood on. Monitor your fire to around 190°F. When you have a good steady temperature of 190°F, which should be monitored as close to the cooking surface as possible, bring out your bacon meat. In order to properly make bacon jerky, you have to follow a two step cooking process. The first part of the process is to use a smoker and then, to remove your meat from the smoker and to place it into the oven. If your temperatures are consistent, you shouldn't have too much of a problem and the only thing to worry about is the grease. You will want to check them after one hour to see what your grease status is. Your cookie sheet will hold any grease drippings but if your bacon has a larger fat content than normal, you will want to dump the excess grease off into an old coffee can for disposal. Be sure to close your smoker while you’re doing this to maintain the temperature and smoke levels. After two hours of smoking it at a consistent temperature, your bacon jerky is about half done and is time for the second part of the cooking. While your oven is heating up, drain any grease that has accumulated since you last checked. At this time you may want to blot for any residual grease on the meat. Once your oven is ready, slide it in the already smoked bacon jerky. Now, your cooking time should be three more hours in the oven. RECIPE FROM: https://furiousgrill.com Uncle Dirty Dave's Archives MMMMM .... If you were born to be shot, you'll never be hung. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .