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 lb 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
 
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