So much bacon jerky. Sometimes difficult to give it all away.
Jersey Shore Fightin’ Texas Aggie Ring and I made four pounds of delicious Maple Syrup/Jack Daniels Bacon Jerky last night. There was so much of it I couldn’t even fit it into the “big ass” container.
I used a three-part maple syrup to one-part Jack Daniel’s mix for the marinade. Then Aggie Ring had me dust the lean bacon with butcher-style course ground black pepper before we put it into the new “big ass” dehydrator for “the long sleep.” I had marinade left over, so Aggie Ring told me to do some shots with it. I haven’t done shots since high school.
Additionally, Aggie Ring and I did one tray of a “test batch” of bacon jerky. We fire roasted some jalapeños, took out the seeds and ran them in the food processor with sweet, sweet maple syrup and Jack Daniel’s. Next week, the entire batch we make is going to be using this style of marinade.
All the Aggie Ring and I have to do now is find a way to get rid of all of this bacon jerky. It’s too dangerous to leave around the house. Normally, I’d give it to the Jersey Shore college band boy who fetches me my coffee and plays the trombone (with F-Attachment). He and his band buddies could take it all to the band house where they smoke the “Texas Tea.” But, like his identical twin who plays drums, he has kidney stones and those sort of weak people can’t take the black pepper.
I’ll probably give a load of it to the twins’ boss, a retired Army Medical Service NCO. He’s about the only one I can trust to keep it out of the wrong hands.
The rest of the delicious maple/Jack bacon jerky will probably get taken up to the brewery down the street tonight for the beer girls who work there. They really loved the last batch.
Does anyone think that maple/Jack bacon jerky would pair well with a freshly brewed, non-pasteurized, high ABV stout? Many of them.
So much bacon jerky. Sometimes difficult to give it all away.
Jersey Shore Fightin’ Texas Aggie Ring and I made four pounds of delicious Maple Syrup/Jack Daniels Bacon Jerky last night. There was so much of it I couldn’t even fit it into the “big ass” container.
I used a three-part maple syrup to one-part Jack Daniel’s mix for the marinade. Then Aggie Ring had me dust the lean bacon with butcher-style course ground black pepper before we put it into the new “big ass” dehydrator for “the long sleep.” I had marinade left over, so Aggie Ring told me to do some shots with it. I haven’t done shots since high school.
Additionally, Aggie Ring and I did one tray of a “test batch” of bacon jerky. We fire roasted some jalapeños, took out the seeds and ran them in the food processor with sweet, sweet maple syrup and Jack Daniel’s. Next week, the entire batch we make is going to be using this style of marinade.
All the Aggie Ring and I have to do now is find a way to get rid of all of this bacon jerky. It’s too dangerous to leave around the house. Normally, I’d give it to the Jersey Shore college band boy who fetches me my coffee and plays the trombone (with F-Attachment). He and his band buddies could take it all to the band house where they smoke the “Texas Tea.” But, like his identical twin who plays drums, he has kidney stones and those sort of weak people can’t take the black pepper.
I’ll probably give a load of it to the twins’ boss, a retired Army Medical Service NCO. He’s about the only one I can trust to keep it out of the wrong hands.
The rest of the delicious maple/Jack bacon jerky will probably get taken up to the brewery down the street tonight for the beer girls who work there. They really loved the last batch.
Does anyone think that maple/Jack bacon jerky would pair well with a freshly brewed, non-pasteurized, high ABV stout? Many of them.