48 hours of jerky making.
Spent the past 48 hours prepping and restocking my personal stores of jerky... its just never enough. Going to do a couple pounds of Cherry Coke chicken, and an orange Mojo pork loin next.
Maple Bacon: thick cut bacon, maple, and red pepper. Coat the bacon and let sit 12 hours in the fridge. Cook at 165°f for up to 12 hours. Its 'done' by 10, but the extra time makes the fat simply disintegrate when it hits your tongue, releasing the maple. The meat on the bacon is chewy like normal jerky.
Peach BBQ, Bourbon, Gochujang top round: Marinated 24 hours. Cooked at 139°f for 5.5 hours. Black sesame as garnish.
Honey Hot, Maple, Dijon, Lemon (mostly as an emulsifier) bottom round: Marinated 30 hours. Cooked at 137° for 6.5 hours. Mustard seed as garnish.
Well, going to restock meats and get the next batches prepped!
Cat tax: PAID