The Spicy Dehydrator Cookbook by Michael Hultquist

Author:Michael Hultquist
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2017-11-06T00:00:00+00:00

Thai Basil Bacon Jerky

This is one of my wife’s favorite bacon jerky recipes, based off of the popular Thai street food. Try it as part of the garnish for your next Bloody Mary.

Makes ⅓ pound (150 g) jerky

6 Thai peppers, chopped

4 garlic cloves, minced

¼ cup (10 g) chopped basil leaves

2 tablespoons (30 ml) fish sauce

¼ cup (60 ml) rice vinegar

¼ cup (60 ml) Simple Chili Oil

1 teaspoon grated lime zest

1 pound (450 g) bacon, cut into ¼-inch (6-mm) slices

Add the Thai peppers, garlic, basil, fish sauce, rice vinegar, chili oil and lime zest together in a blender or food processor, and process until smooth.

Place the bacon slices in a sealable baggie, and pour the marinade over them. Seal, and rub the marinade into the bacon. Refrigerate it overnight, or for at least 5 hours.

Drain off the marinade and toss it out. Space the bacon out evenly on a baking sheet. Bake the strips for 30 minutes at 170°F (77°C).

Blot dry, and place the strips in a single layer onto dehydrator trays. Dry at 160°F (71°C) for 24 hours, or until dried through. Blot dry and flip every 4 to 6 hours for more even dehydrating. The resulting bacon jerky should be dry and rigid.

Let the strips cool, and then wipe away any residual moisture.

After they’ve cooled, store them in airtight containers or enjoy them right away.

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