Operation Bacon Jerky Deux
Early this morning, Jersey Shore Fightin’ Texas Aggie Ring and Emergency Aggie Bear began “Operation Bacon Jerky Deux.”
The concept of the operation is to try several different types of marinades/rubs on some delicious bacon and then have some test subjects evaluate it to determine what should be used for a full batch of delicious bacon jerky.
Aggie Ring began with the Chipotle Cinnamon Rub. Neither Aggie Ring, Emergency Aggie Bear, or I had ever heard of such a thing. We weren’t quite sure what to do with it so we dipped the slices of bacon in apple cider vinegar and sprinkled it all over them. If the flavour of the rub turns out to be desirable, then perhaps we will try mixing it with honey or maple syrup.
Next, the Emergency Aggie Bear had Aggie Ring move on to the Thai Sweet Chili Sauce. This was the easiest to use. We just poured some in a small bowl and dipped the bacon in it before placing it on the rack.
Then came the most difficult portion of the execution of the operation — The horseradish “rub.” We didn’t want to use just the fresh, super hot horseradish by itself, so we took some sushi ginger and ran it through the food processor with the horseradish. It doesn’t look all that “sexy” as far as bacon jerky goes, but it does taste really delicious and smells nice as well. If one’s sinuses are clogged, this will certainly open them up. Much of the “bite” of the horseradish will fade during the jerking process so Aggie Ring plans on keeping an eye on this batch.
We’ve already made numerous batches of beef and bacon jerky using honey and sriracha so we skipped making a batch using that this time. In fact, the last batch of delicious bacon jerky we made was honey/sriracha. I gave a bag to a buddy of mine to take home. He later told me he left it on the counter while he went outside to work and when he came back in, his wife had consumed all of the bacon jerky. “No, no no!” cried out the Aggie Ring. “Women should never eat jerky. It’s most unladylike. The only type of women who eat jerky are either ‘working girls’ or women who’ve been in prison.” My buddy said, “Well… there’s a two-year period in her life after college that she never talks about. I suppose she might have been in prison then.”
Finally, it was time to use the Colman’s (of Norwich) English Mustard. I have to say that it’s so hot that I’m surprised that the English have the taste for it. Using forward planning, Aggie Ring had procured a crowler of fresh dry Irish stout from a nearby brewery the night before. We took some of the mustard powder and mixed it with the Irish stout. Emergency Aggie Bear insisted that we throw in some honey. After we marinated the bacon, there was still most of the stout remaining. Aggie Ring told me, “Beer is a breakfast food.”
If there’s one thing Aggie Ring has taught me over the 30 years we’ve been making jerky since we were off-campus cadets at Texas A&M, it’s that if you can’t take a teaspoon of a marinade and find it delicious, throw it out. The jerky isn’t going to taste good. That honey/mustard Irish stout blend was incredible. I might have to bake some chicken thighs using this type of marinade.
“Well, then. There’s nothing to do now but wait.” said Aggie Ring after we put the three trays into the dehydrator.
When the bacon jerky is ready, we will get someone who’s expendable and whose life doesn’t matter if they choke on a piece of bacon — a college drummer or trombone player. Aggie Ring has two on call. I only hope they survive.
Operation Bacon Jerky Deux
Early this morning, Jersey Shore Fightin’ Texas Aggie Ring and Emergency Aggie Bear began “Operation Bacon Jerky Deux.”
The concept of the operation is to try several different types of marinades/rubs on some delicious bacon and then have some test subjects evaluate it to determine what should be used for a full batch of delicious bacon jerky.
Aggie Ring began with the Chipotle Cinnamon Rub. Neither Aggie Ring, Emergency Aggie Bear, or I had ever heard of such a thing. We weren’t quite sure what to do with it so we dipped the slices of bacon in apple cider vinegar and sprinkled it all over them. If the flavour of the rub turns out to be desirable, then perhaps we will try mixing it with honey or maple syrup.
Next, the Emergency Aggie Bear had Aggie Ring move on to the Thai Sweet Chili Sauce. This was the easiest to use. We just poured some in a small bowl and dipped the bacon in it before placing it on the rack.
Then came the most difficult portion of the execution of the operation — The horseradish “rub.” We didn’t want to use just the fresh, super hot horseradish by itself, so we took some sushi ginger and ran it through the food processor with the horseradish. It doesn’t look all that “sexy” as far as bacon jerky goes, but it does taste really delicious and smells nice as well. If one’s sinuses are clogged, this will certainly open them up. Much of the “bite” of the horseradish will fade during the jerking process so Aggie Ring plans on keeping an eye on this batch.
We’ve already made numerous batches of beef and bacon jerky using honey and sriracha so we skipped making a batch using that this time. In fact, the last batch of delicious bacon jerky we made was honey/sriracha. I gave a bag to a buddy of mine to take home. He later told me he left it on the counter while he went outside to work and when he came back in, his wife had consumed all of the bacon jerky. “No, no no!” cried out the Aggie Ring. “Women should never eat jerky. It’s most unladylike. The only type of women who eat jerky are either ‘working girls’ or women who’ve been in prison.” My buddy said, “Well… there’s a two-year period in her life after college that she never talks about. I suppose she might have been in prison then.”
Finally, it was time to use the Colman’s (of Norwich) English Mustard. I have to say that it’s so hot that I’m surprised that the English have the taste for it. Using forward planning, Aggie Ring had procured a crowler of fresh dry Irish stout from a nearby brewery the night before. We took some of the mustard powder and mixed it with the Irish stout. Emergency Aggie Bear insisted that we throw in some honey. After we marinated the bacon, there was still most of the stout remaining. Aggie Ring told me, “Beer is a breakfast food.”
If there’s one thing Aggie Ring has taught me over the 30 years we’ve been making jerky since we were off-campus cadets at Texas A&M, it’s that if you can’t take a teaspoon of a marinade and find it delicious, throw it out. The jerky isn’t going to taste good. That honey/mustard Irish stout blend was incredible. I might have to bake some chicken thighs using this type of marinade.
“Well, then. There’s nothing to do now but wait.” said Aggie Ring after we put the three trays into the dehydrator.
When the bacon jerky is ready, we will get someone who’s expendable and whose life doesn’t matter if they choke on a piece of bacon — a college drummer or trombone player. Aggie Ring has two on call. I only hope they survive.