- Sep 23, 2014
- 15,223
- 96
Having made my fair share of jerky over my lifetime & cut a crazy amount for people while working has given me good knowledge as to what you want for jerky. What one looks for is the leanest meat because the fat goes rancid very quick. Bacon being one of the more fatty meats has me wonder how Jack Links pulls this off? I have seen plenty of molded pork hocks & smoked jowls and that's about as salty & smokey as one gets gets with pork.
That "added smoke flavor" must include some sort of preservative.Bacon being one of the more fatty meats has me wonder how Jack Links pulls this off?
Like a McDonald's foodThat "added smoke flavor" must include some sort of preservative.
Ever made bacon grease white gravy for biscuits? One of those last days working the renfest I got the request for it for some canned biscuits one morning. Then there's whats better a brown butter or bacon grease blindfolded egg? Either or it is some top level eating in my book.Scrambled eggs cooked in bacon grease, bacon, biscuits and hash browns.
Ever made bacon grease white gravy
Everything is better with bacon.Growing up, mom always used bacon grease to make white gravy.
Sure was good.
Growing up, mom always used bacon grease to make white gravy.
Sure was good.
My Granny used bacon and bacon grease as seasonings for just about everything she cooked.Everything is better with bacon.
My Granny used bacon and bacon grease as seasonings for just about everything she cooked.
Ever had fresh green beans out of the garden cooked with home-cured and smoked bacon?