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Bacon Jerky

post #1 of 2
Thread Starter 

I've been experimenting with making bacon jerky in our dehydrator to sell at the bar. Was wondering what times and temps have worked for other people, as well as safety concerns such as is it okay to leave out at room temperature once it is finished? My concern is the high fat content that never really fully dehydrates. Worried about bacteria growing in the moist fat environment. Basically, how hard do i have to go in the dehydration process for it to be an acceptable bar snack that can just kind of sit out at the bar (in ziplock bags). Thank you!

post #2 of 2

It's hard to get good jerky with really fatty meat. The fat tends to turn rancid over time when stored at room temp.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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