Comments on: Bacon Jerky

By: Yvonna

Yvonna — Wed, 12 Jun 2019 12:46:00 +0000

Do I cook the bacon -(or any meant I use to make jerky) beforehand? Or put it in the dehydrator raw and it’s ok to eat??

By: The Squishy Monster

The Squishy Monster — Wed, 12 Jun 2019 11:23:00 +0000

You bake it low and slow but not “cook” it (check step #1 and #2 on the recipe)

By: The Squishy Monster

The Squishy Monster — Mon, 18 Sep 2017 11:36:00 +0000

Thank you so much, Susana. I hope he loves it!

By: Susana Huntoon

Susana Huntoon — Sat, 16 Sep 2017 23:15:00 +0000

Thank you ! Looking for something special to do for my brother who loves bacon and is do Atkins dieting at this time. Going to try it soon as I can get to the market. Will let you know how it goes.

By: The Squishy Monster

The Squishy Monster — Mon, 17 Jul 2017 22:41:00 +0000

Hi, Pamela! Unfortunately, this doesn’t work with pre-cooked.

By: Pamela Morgan

Pamela Morgan — Mon, 17 Jul 2017 17:30:00 +0000

What would you do differet if you were using precooked bacon?

By: The Squishy Monster

The Squishy Monster — Thu, 09 Mar 2017 12:01:00 +0000

Hi, Jonette! I had mine kept in a mason jar out on the counter and it started molding after 4 days. However, this may also be due to the fact that I live in the caribbean.

By: Jonette Kuykendall

Jonette Kuykendall — Wed, 08 Mar 2017 23:34:00 +0000

How long will the bacon jerky stay good at room temp. I want to ship to a soldier out of the country but also want to make sure he doesn’t get sick.. I do have a vacuum sealer, so that may help. Can’t wait to try your recipe tomorrow. Thanks

By: The Squishy Monster

The Squishy Monster — Sat, 10 Dec 2016 22:42:00 +0000

Hi, Kerry! This completely depends on what your lowest oven setting is and if it’s particularly fatty and how thin/thick cut it is. Unlike a leaner traditional {beef} jerky, you have to render off most of its fat. This can take a better part of a day. Remember to blot as much as possible. An elevated rack will also help with this. I recommend rotating the slices regularly and only saucing half way in or almost all the way at its end point. Your end result should be “cooked,” chewy and meaty vs. brittle/shatteringly crisp, if that makes sense. I hope this helps!

By: Kerry Warner

Kerry Warner — Sat, 10 Dec 2016 17:43:00 +0000

Hi…i can only make bacon jerky in my oven….how long will it take in total??? Any directions and tips to help make it really good????