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Old 02-07-2010, 11:46 AM   #1
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Dehydrating Bacon

Has anyone here dehydrated bacon before?

After the slices have been sauted (sp), drained. Is removing the fat from the slices necessary?

Thank you.

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Old 02-07-2010, 12:52 PM   #2
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Bacon should be sauteed until crisp. Most fat should have melted away, but if any is left yes remove it.

Place in dehydrator on a mesh sheet. During the drying process you need to wipe it with paper towels to remove as much of the remaining fat as possible (fat goes rancid). Dry until bacon crumbles easily.
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Old 02-07-2010, 01:28 PM   #3
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Can I love that dehydrator any more? So glad I checked in here first. Thank you.
Might have missed it in Mary Bell's book..I don't recall her mentioning storage after wards.? Sealed jars cupboard storage. Like jerky. Or flavor sealed refrigerated?

I'll try making some black peppered bacon, let you know how that goes.

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Old 02-07-2010, 03:43 PM   #4
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Bacon Jerky?

If the fat is to be removed after cooking and during the dehydrating process. For bacon bits.
How is Bacon Jerky safe from turning rancid?

Bacon Jerky - Made from Real Gourmet Bacon

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Old 02-08-2010, 08:10 AM   #5
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I just fry bacon to normal doneness and freeze it.
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Old 02-08-2010, 11:22 AM   #6
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Quote:
Originally Posted by Andy M. View Post
I just fry bacon to normal doneness and freeze it.
But, but Andy if I did that it would take out all the fun of playing with my dehydrator.
Haven't learned to dry bacon in it yet.

Jerky bacon sounded good yesterday.. The thought of it today is kind of turning my stomache...


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Old 09-18-2012, 05:30 PM   #7
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I was actually just wondering this the other day. I imagine once you took away all the fat from the bacon, you wouldn't have the same flavour as if you cooked it in the oven & left the fat on (the meaty pieces always seem to taste different to me)
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