EZ Turkey Bacon Jerky

Carrying Breakfast In Your Pocket: EZ Bacon Jerky

This EZ Bacon Jerky is just 1 of 103 wild jerky recipes in Stalking the Wild Jerky103 jerky recipes for venison, bear, turkey, pig, waterfowl, sliced and ground.

Upland bird season starts today: everything but pheasants, which means breakfast will be a hurried affair, but also means turkeys are fair game. Actually, they’re better than fair. And while I’m usually promoting recipes for using those luscious thighs, this is a breast recipe, since it’s a sliced meat jerky.  And it’s a breakfast recipe.  Stick a few granola/energy bars in your pocket and a baggie of EZ Bacon Jerky and you’ll have enough energy to chase that wily gobbler all around the mulberry bush. And while this recipe is listed with the wild pig in Stalking the Wild Jerky, I’ve also made it with wild turkey breast. Either way, it’s delicious and oh so bacony.

Nope. No nitrates. But this one really does taste like bacon.  Bacon you can take out hunting and not get greasy fingers.  If you’re watching your sodium, I’d cut back a little on the salt, but if you take it down too much, well, it won’t be bacon anymore.

But before you get the meat out to thaw, make sure you have hickory powder. I get mine at my local shop: Sausage Equipment & Supply in Three Forks, Montana (406-285-3420).  If you don’t have local access, it’s also available online through The Spice house and the Great American Spice Company.  Just google ‘hickory powder’ and you’ll have lots.

FYI#1: Brown sugar is one of the few things that should be measured ‘packed.’  Fill a 1 cup measure with brown sugar, then press it down with the back of a spoon or your fingers and repeat until the cup is full, then level it off with a flat knife. Packed and level gives you the right amount of brown sugar for the bacon.

FYI#2:  I recommend an oven temp of 160°F for this jerky but, while my oven will get that low and lower, some new ovens don’t.  So, the first time you make jerky, turn your oven on with an oven thermometer inside, and see how low it will go. Then adjust the cooking time.

EZ Bacon Jerky

For 1 pound of sliced meat

 

Ingredients

  • 1 pound wild pig meat, sliced ⅛-¼ inch thick
  • 4 cups cold water
  • 1 teaspoon hickory powder
  • 2 tablespoons plus 2 teaspoons non-iodized salt
  • ¾ cup brown sugar, packed

Preparation

Pat the sliced meat with paper towels so it’s not drippy when you add it to the brine.  Then mix the rest of the ingredients in a re-sealable plastic bag, mix them well so the dry ingredients are dissolved into the liquid, then add the meat slices.  Place the bag in a large bowl and let sit 48-72 hours in the refrigerator, giving the meat a stir once a day to let the flavor reach all the surfaces and fully develop.

Cooking

Preheat the oven to 160°F. Arrange the meat strips on wire mesh grids over a foil-lined pan. Cook at 160°F for 3-4  hours (¼” takes about 4 hours, thinner less), turn the oven off and let the jerky cool in the closed oven. When done, there should be no pink inside but still be bendable. However, after it dries, you should be able to hold it by one end and not have the strip of jerky sag. Overdone, the jerky gets brittle and cracks, and at the edges the meat is white and thready.

Carrying Breakfast In Your Pocket: EZ Bacon Jerky - Rifles and Recipes

Try this delicious EZ bacon jerky recipe after your next hunt. It's easy to make and oh so delicious to eat!

Type: appetizer

Cuisine: American

Keywords: wild turkey jerky, bacon jerky, wild pig jerky

Recipe Yield: 1 pound

Recipe Ingredients:

  • 1 pound wild pig meat, sliced ⅛-¼ inch thick
  • 4 cups cold water
  • 1 teaspoon hickory powder
  • 2 tablespoons plus 2 teaspoons non-iodized salt
  • ¾ cup brown sugar, packed

Recipe Instructions:

Preparation:

  • Pat the sliced meat with paper towels so it’s not drippy when you add it to the brine. Then mix the rest of the ingredients in a re-sealable plastic bag, mix them well so the dry ingredients are dissolved into the liquid, then add the meat slices. Place the bag in a large bowl and let sit 48-72 hours in the refrigerator, giving the meat a stir once a day to let the flavor reach all the surfaces and fully develop.

Cooking:

  • Preheat the oven to 160°F. Arrange the meat strips on wire mesh grids over a foil-lined pan. Cook at 160°F for 3-4 hours (¼” takes about 4 hours, thinner less), turn the oven off and let the jerky cool in the closed oven. When done, there should be no pink inside but still be bendable. However, after it dries, you should be able to hold it by one end and not have the strip of jerky sag. Overdone, the jerky gets brittle and cracks, and at the edges the meat is white and thready.

Editor's Rating:
5
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