TLDR? Method summary:
mix spices, crushed red peppers, garlic, coriander, cumin, ginger, salt, vinegar.
Marinate bacon and beef strips in spices - or mix into ground beef.
Dehydrate for a few hours.
Are you tired of all the fat rendering out of your bacon as it cooks?
Are you looking for a better version of purse bacon - longer purse life without refrigeration?
Are you keen to have Jerky without Sugar or other “-ose” ingredients?
Do you want taste bud nirvana, without tending to a smoker for hours or days?
Look no further. I recently had Biltong - South African style dehydrated meat - in New Zealand. It was delectable.
So, I bought a dehydrator, with 8 levels of dehydrator trays for $110 from Amazon. NESCO FD-1018A, 1000 watts
I have been in Jerky heaven ever since
In all honesty though, I have been making a bastard child of jerky and biltong. Jerky is always smoked, while biltong is never smoked but air dried without heat over several days. I use the dehydrator for all my meats, and the lowest temperature it offers is 95dF, all the way up to 160dF.
Read following 3 posts