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Anybody tried this stuff ??

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  • Anybody tried this stuff ??

    http://www.lasvegassun.com/photos/ga...08NACS/447678/
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  • #2
    No, butt
    sigpic

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    • #3
      slather some bacon in maple syrup and dry.

      I've made similiar :-)
      Made In England - Fine Tuned By The USA
      Just call me 'One Grind'



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      • #4
        I've had pork jerky before and it's pretty good, but I can't see how you'd keep all the fat in the bacon from going rancid.
        Mike
        Life In Pit Row

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        • #5
          Originally posted by PitRow View Post
          I've had pork jerky before and it's pretty good, but I can't see how you'd keep all the fat in the bacon from going rancid.
          Yeah I've made pork jerky that turned out pretty good but this stuff is $2.00 an ounce... Saw it in the store this morning but couldn't make myself pull the trigger
          Masterbuilt Stainless Steel 40"
          Weber 22.5" WSM
          Weber Performer W/rotisserie X2
          Weber 22.5" Kettle Silver
          Weber 22.5" Kettle Gold
          Weber 1990 22.5" 3 Wheeler
          Weber 18.5" Kettle
          Weber 18.5" Bud Light Kettle
          Weber Smokey Joe
          GMG Daniel Boone
          Pit Barrel Cooker
          Maverick ET 73 and ET 732
          6X8 A Maze N Smoker and Tube Smoker
          Fastest Themapen on the market BLACK
          The Vortex

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          • #6
            Looks like thick cooked bacon chunks to me.
            Mark
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            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
            Smoked-Meat Certified Sausage Head!

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            • #7
              Originally posted by PitRow View Post
              I've had pork jerky before and it's pretty good, but I can't see how you'd keep all the fat in the bacon from going rancid.
              it doesn't go rancid. I really don't know where this keeps coming from.

              The fat has all the moisture removed, the cureing and smoking (if it's smoked) puts paid to the bacteria, The packaging removes any oxygen.
              There is nothing to cause rancidity and once you open the packet it doesn't get left laying around in damp conditions for a week - so still not going to go off before it's eaten.

              Fat on jerky just does not go rancid.

              Hell I've had fat on biltong lying around in my room for 12 months (biltong went like hard leather) jerkified fat just tastes slightly sweet.

              So, no they won't have any problems with rancidity and neither would you if you made your own.
              Made In England - Fine Tuned By The USA
              Just call me 'One Grind'



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              • #8
                Actually yea I tried some last weekend that my brother in law brought. It wasn't Johnsonville brand but it was pretty darn good.
                Propane Smoke Shack
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                Great Outdoors Smoky Mountain
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                • #9
                  Originally posted by curious aardvark View Post

                  Fat on jerky just does not go rancid.
                  .
                  Well, that's kinda a broad statement. I've had it happen. But the keys to SLOWING it are just what you mentioned..and likely anti-oxidants in the process as well. Citric acid being a big one.
                  In God I trust- All others pay cash...
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                  • #10
                    im shure it has some kind of solution on it to keep it from going bad,
                    i would at least try it once, sounds good to me tho
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