Quote:
Originally Posted by JL514
You can jerky all lean meats, venison, buffalo, beef, kangaroo, fish, chicken, turkey. By removing the water and using a salty and acidic marinade you preserve the meat.
Trying to dehydrate bacon wouldn't work because it has a much higher fat content than water content. Unlike when you pick a good steak to grill, fat and/or marbling is the enemy in dehydrating. Oil and fats still spoil fairly easily and can go rancid.
I saw Bacon jerky at Walgreens the other day, I'm gonna have to go back and pick some up to try. You can never go wrong with bacon! http://m.walgreens.com/mt/www.walgreens.com/store/c/nice!-bacon-jerky/ID=prod6113972-product?un_jtt_redirect