Bringing home the bacon!!!

[gsganzer]

About 2.25 hours into the jerky drying. Getting pretty close, maybe another hour. I think the Doc's jerky recipe is going to turn out well. I have 2 full trays on the Traeger and 1.5 trays in the oven.

 

[gsganzer]

The Doc's Jerky recipe is probably the best jerky I've ever made. I added a couple of teaspoons of red pepper flakes and some extra black pepper.

I have it all vac bagged with little O2 absorbing packages and sitting in our spare fridge, but I bet it's all gone in a few weeks anyway.

 

[gsganzer]

The German bacon is going to have to cure for another week. I got home too late from my business trip to pull it and let it dry overnight. I only had today to smoke it.

I'll massage it in the bag really good and let it sit until the 12th, when I get home again.

 

[workinonit]

I mix equal parts non-iodized salt, brown sugar and pepper. Wrap mine in brown butcher paper really well and cure it for 8 days or so at 37 degrees. I then move it to a 46 degree cooler for 3 days. Take it out and wash it then let it sit over night on a rack in the fridge(this is a must or it won't take smoke). I smoke mine on my Recteq at 170 until the internal temp is 150. Let it fridge cool over night then move it to the freezer for an hour and slice it on my Bizerba slicer. I haven't tried the Kosher salt but I may do that tomorrow.