Bacon and Jerky

[Chris Lynch]

Boy do I love those 2 words together.

I am planning on doing both in 1 day and I am planning for an 8-12 hour "dry" for the jerky with a target temp of 150*. I also want to do a pork belly that is about 2" at its thickest. I thought I read somewhere that some people prefer doing their bacon at lower temps and I guess my question is do you see any harm with the target temp? Or any problem with doing them at the same time?

 

[Morgan C.]

I have done both but not at the same time...I don't see any issues with doing both but I would suggest getting the pork belly over top of the jerky some how...not sure how you are planning to run your jerky...my thought would be to hang the jerky with tooth picks or skewers feom the top rack, and work on a smaller rack to go over top the jerky...jerky can be forgiving but you don't want to start rendering fat from the bacon!! I normally run my bacon around 150 to 175...you should have no issues with that temp!

Hope that helps a bit!

 

[Chris Lynch]

I was planning on putting the jerky on wire mesh trays. However, they will have to go in the middle chamber as they won't fit in the dome. So with that, now I am concerned about belly on top and dripping fat!!

I wonder if tenting the jerky will cause problems with heat reflection. Or should I cook bacon in a pan? These are troubling thoughts.