Jerky and Back Bacon

[John Sp]

Hello ll,

Sorry I have been so scarce lately. I had surgery on my Achilles a few weeks ago and have been under strict orders to take things slow and easy. Consequently no grilling for me. Until yesterday that is. My BBQ jones finally overcame my condition and I decided to do some jerky and smoke up some back bacon I have been curing. I posted a few pics below. Sorry in advance - I lost some of the prep pics somehow and I never took a finished product so you will have to use your imagination.

Bottom Round Sliced Thin and Marinated Overnight in a Mixture of Soy, Worcestershire, Honey, Onion Powder, Garlic Powder, BP, and Five Spice


Cured Pork Loin (Morton's TQ & Black Pepper) and Sprinkled with my Standard Pig Rub (modified from one of AB's)


Cold Smoked the Jerky and Back Bacon in the WhoDat Mini for Three Hours Using my Amazin' Smoke Generator Tube


Pulled the Jerky and Moved to the Excalibur Dehydrator


Set Up a Snake with Hickory to Finish the Back Bacon (ran 170-200) to 150 Internal


Back Bacon After Reaching 150 Internal (About 5.5 Hours In)


My Foot (and my very messy deck) - Hey At Least I have an Excuse Now

​

The Back Bacon is mellowing in my deep freeze. I will have to give you an update on how it turned out in a couple of weeks. The jerky turned out OK. I think it needs salt (I trusted the soy to provide that). My wife thinks it is fine like it is. I expected the five spice powder to come through a lot more than it did but on the whole it is very pleasant jerky. I did an experiment when slicing it. My roast was kind of pointy so I sliced some of the pieces across the grain to square it up and then sliced the rest with the grain. As expected the pieces sliced across the grain were more tender than those sliced with the grain which were chewy. The research I did indicated that cross grain pieces would crumble but mine did not. I like both but the cross grain approach might be better for elderly consumers...

Thanks for looking,

Regards,

John

 

[Rich Dahl]

We get the idea, glad you're back John!

 

[John Solak]

Way to get your grill on!! Take it easy and get healed up properly!

 

[ChuckO]

Whodat did dat?

Nice cook John, take it easy and mend well, glad to see you on grill again

 

[JimK]

Looks good, John.

Here's to a speedy recovery!

 

[Cliff Bartlett]

Looks great John. Take care of that Achilles.

 

[Dwain Pannell]

Not bad for a gimp. Actually not bad at all for anyone! LOL

 

[Tony R]

Take care of yourself.

 

[Barb D]

Glad to have you back John.

 

[Tim McCann]

That should heal you John!

 

[Dean V]

Glad to see you back at it John. And as Tim said you should feel better after the Qing session.

 

[Jason Noble]

Hope you have a speedy recovery.