During preparation, the meat is dried quickly in order to to limit bacterial growth on the still-moist meat. The meat is thinly sliced and then dried at low temperatures in order to avoid cooking or over-drying, which would result in a brittle product or in something that is either not jerky or simply inedible.
Unlike other forms of jerky, exotic marinades are not used in order to highlight the bacony flavor of the product.
For some applications, bacon jerky may be preferred over bacon bits.
- Maple glazed
- BBQ pork
- Turkey bacon
- Spicy ranch
Notes & ReferencesEdit
- ↑ Dehydrated