Hello Jerky lovers,

Jerky.com has some news that will make your day even better…bacon jerky and ham jerky are now available!

No, bacon jerky is not a myth and yes, it does taste as good as it sounds.

I have come across numerous chat forums and blogs of people from around the country asking how to make bacon jerky or if it’s even possible. The good folks over at Bacon Freak have teamed up with Jerky.com and now the ultimate snack food is here in 5 unique flavors (Summer Tomato, Cajun, Peppered, Honey BBQ, and Jalapeno).

Made from 100% pork and cut into really thick strips of meaty bacon, each strip is marinated and smoked as usual, very much like beef jerky is made.

This gourmet product is receiving rave reviews from both customers and industry insiders. Having only been introduced just a short time ago, this seems to be the perfect stocking stuffer for any guy during this holiday season.

Convenient resealable packaging and Free Shipping makes this a great buy.

Someone recently asked me if this product was a must try and I said “duh”!

Ingredients:

• 1 can Spam (12 oz.)
• Pepper
• Tabasco sauce

Directions:

1. Cut Spam into strips, and cover both sides with pepper and Tabasco sauce.
2. Place in a pan and dehydrate in oven for about 20 hours at 170 degrees. Enjoy!

Ingredients:

• 3 lbs. of lean meat
• 1/4 c. of scallions – chopped
• 1/4 c. of juice – pineapple
• 1/4 c. of vinegar – white
• 1/2 c. of water
• 1/2 tsp of onion powder
• 1/2 tsp. of cayenne pepper
• 1 tsp of mustard
• 1 tsp. dried thyme
• 1 tsp of black pepper
• 1 tsp. dried basil
• 1 tsp. salt
• 2 tsp. of hot sauce – Caribbean

Directions:

1. Mix ingredients for the marinade and begin to add your meat.
2. Cover and let the meat marinate in the frige for 12 – 17 hours.
3. Pat dry with paper towels and cook meat at 175 degrees.
4. Turn meat after 2 hours or once the meat stops dripping and take out anywhere from 4 – 6 hours.

Ingredients:

• 4 pounds of beef (or any meat type)
• 1/2 tsp. cayenne pepper
• 1/2 c. Tabasco sauce
• 1/2 c. dried parsley
• 1/2 c. tiger sauce
• 1/2 c. Tony Chachere’s seasoning
• 1 1/2 c. Worcestershire
• 4 Tb. garlic powder
• 4 Tb. onion powder
• 4 Tb. black pepper

Directions:

1. Cut meat into 1/4″ thick strips
2. Combine ingredients for marinade.
3. Cover and let meat marinate in fridge to your preference.
4. Dehydrate 5+ hours. Check often and dry to your preference but jerky should not break when bended.

Ingredients:

• 10 lb beef – round steak (or any meat type)
• 10 ounces of Worcestershire
• 6 ounces of soy sauce
• 1/2 small bottle of onion salt
• 1/2 small bottle of liquid smoke
• 1/2 of a small bottle of hot sauce
• 1/8 cup of lemon juice
• 1/8 cup of Cayenne pepper

Directions:

1. Combine ingredients for your marinade
2. Cover and marinate overnight or to your preference.
3. Dehydrate in dehydrator according to manual or a 150-degree oven 4+ hours with door propped open.

Ingredients:

• 1 pound of lean beef (or any meat type)
• 1 garlic clove – crushed
• 1/8 teaspoon of cayenne pepper
• 1/4 teaspoon of pepper
• 1 teaspoon of ground ginger
• 1 teaspoon of salt
• 1/4 cup of soy sauce
• 1/4 cup of pineapple juice
• 1 tablespoon of brown sugar

Directions:

1. Cut meat up into slices about 1/4″ – 1/8″ thick.
2. Mix ingredients in a large bowl and thoroughly coat meat strips.
3. Leave in bowl, cover and let marinate in refrigerator to your own desired preference.
4. Take out, rinse off and pat dry.
5. Lay out on dehydrator trays, without touching, and dehydrate according to dehydrator’s instructions or until jerky is pliable. Enjoy!

Ingredients:

• 8 lb. of beef (or any meat type)
• 2 tsp. of Cayenne pepper
• 2 tsp. of Liquid smoke
• 4 tsp. of Pepper
• 4 tsp. of Chili powder
• 4 tsp. of Garlic powder
• 4 tsp. of Onion powder
• 6 tsp. of Salt
• 1/2 c. of Worcestershire
• 3/4 c. of Soy sauce
• 1 c. of Water

Directions:

1. Trim all fat and cut into 1/4 inch slices.
2. Combine ingredients, add meat and cover.
3. Marinade in fridge overnight.
4. Remove from marinade, line a cookie sheet with foil and lay meat without touching.
5. Dry for 6 or more hours at 175 degrees making sure to turn after 3 hours and keeping oven door propped open for ventilation.

Ingredients:

• 1 1/2 lb. beef (or any meat type)
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1 tsp. liquid smoke
• 1/4 c. soy sauce
• 1 Tb. A-1 Steak Sauce
• 1 Tb. Worcestershire sauce

Directions:

1. Be sure and trim all fat from meat when cutting into strips.
2. Marinate in mixture of ingredients, cover and let marinate in the fridge over night or to desired preference.
3. Line cookie sheet with foil and place strips out without touching each other.
4. Oven should be set on lowest temp., keeping the door propped open for ventilation. Check meat periodically turning once during process. Cook til pliable. Enjoy!

Ingredients:

• 10-15 lbs. of ostrich (or any meat)
• 1 tsp. garlic powder1 tsp. pepper
• 1 tsp. ginger
• 1 tsp. liquid smoke
• 1 tsp. Cajun ( luzianne or creole )
• 1.5 tsp. Tabasco
• 2 tsp. onion powder
• 1/2 c. soy sauce
• 1/2 c. Worcestershire
• 1/2 c. teriyaki
• 1/2 c. hot water
• 1 c. dry red wine
• 1 c. salt
• 2 c. brown sugar
• Dash of orange juice

Directions:

1. Combine ingredients and put in your meat, slice into strips and let set in brine for 1 or 2 days.
2. Use 2 pans of apple or cherry chips and smoke for 8 hours, check and turn after 5 hours. Smoke longer if you’d like.