Question about Bacon Jerky temperatures?

[mdbannister]

Ok, so I am excited about trying this recipe for honey sriracha bacon jerky: http://smokingmeatforums.com/index.php?threads/bacon-jerky.269715/

However, I have a butt in the smoker right now at 250 degrees.

I'm wondering if I can make the jerky at those temps? Or should I wait until the butt is done to start the jerky?

What are some acceptable temps and procedures for making bacon jerky?

 

[Bearcarver]

I never made Bacon Jerky, but Looking at Justin's Thread, I would think you should take your butt to 145° internal Temp.
Then Let it cool & Fridge it for a couple days, Then slice it to regular Bacon thicknesses.
Then follow Justin's Thread (Below) for the rest of the Job:
http://smokingmeatforums.com/index.php?threads/bacon-jerky.269715/

Bear

 

[mdbannister]

I never made Bacon Jerky, but Looking at Justin's Thread, I would think you should take your butt to 145° internal Temp.
Then Let it cool & Fridge it for a couple days, Then slice it to regular Bacon thicknesses.
Then follow Justin's Thread (Below) for the rest of the Job:
http://smokingmeatforums.com/index.php?threads/bacon-jerky.269715/

Bear

Oh sorry! I think my post was confusing. The butt is going to be taken to 205 and used as pulled pork. I bought some thick sliced bacon that I was planning to try and use for bacon jerky (in addition to finishing the butt for pulled pork).

 

[mdbannister]

This is the thread I have going on the butt: http://smokingmeatforums.com/index.php?threads/my-second-smoked-butt-documenting-the-journey.270705/

I'm wondering about doing the bacon jerky while doing the pulled pork at the same time.

 

[Bearcarver]

Oh sorry! I think my post was confusing. The butt is going to be taken to 205 and used as pulled pork. I bought some thick sliced bacon that I was planning to try and use for bacon jerky (in addition to finishing the butt for pulled pork).

LOL---OK---I thought you were making BBB with the butt, then making Bacon Jerky out of that.

So then just follow what Justin did with his Store bought bacon with yours, from the Link I provided above.

Bear

 

[Bearcarver]

This is the thread I have going on the butt: http://smokingmeatforums.com/index.php?threads/my-second-smoked-butt-documenting-the-journey.270705/

I'm wondering about doing the bacon jerky while doing the pulled pork at the same time.

I would imagine you could if the Temps used for both are relatively close.

However Spreading all those Bacon slices out takes up a lot of room in a smoker.

Bear

 

[mdbannister]

So then just follow what Justin did with his Store bought bacon with yours, from the Link I provided above.

Right. So in order to do that, I'm guessing I'd need to finish the butt first because of the difference in temps (250 for the butt vs 175 in Justin's recipe for the bacon).

 

[Bearcarver]

Right. So in order to do that, I'm guessing I'd need to finish the butt first because of the difference in temps (250 for the butt vs 175 in Justin's recipe for the bacon).

If that's the Temps needed, that's probably best.
However a Butt would be fine at 225° (What I use), and I would think 225° would be OK for the Bacon Jerky too.

Bear

 

[mdbannister]

If that's the Temps needed, that's probably best.
However a Butt would be fine at 225° (What I use), and I would think 225° would be OK for the Bacon Jerky too.

Bear

Thanks! I may go ahead and try it that way...I really want to do that bacon jerky. :D

 

[Bearcarver]

Sounds like a plan to me!!

Bear