Sean Dennis wrote to Dave Drum <=-
I'm not burned out on lemon anything. I use lemon pepper on lots of
things thzt I make/cook. My problem is with the commercial seasoning
mixes that seem to be 99% salt and precious little lemon or anything
else. So, I make my own using lemon peels I've removed with a potato peeler and dried in my dehydrator.
I'll have to try your recipe. Like you, I am a lemon pepper
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.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: California Beef Jerky
Categories: Dehydrating, Meats
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
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