-=> Sean Dennis wrote to Dave Drum <=-

 DD> I'm not burned out on lemon anything. I use lemon pepper on lots of
 DD> things thzt I make/cook. My problem is with the commercial seasoning
 DD> mixes that seem to be 99% salt and precious little lemon or anything
 DD> else. So, I make my own using lemon peels I've removed with a potato
 DD> peeler and dried in my dehydrator.

 SD> I'll have to try your recipe.  Like you, I am a lemon pepper
 SD> connoisseur.

It's pretty easy to make. I hand crumble the lemon peel before mixing 
things up.  Makes it easier to blend when you whiz it in the grinder.

 SD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 SD>       Title: California Beef Jerky
 SD>  Categories: Dehydrating, Meats
 SD>       Yield: 1 Servings

That's not one of my favourites, Closest I come is the ubiquitous Slim
Jim sticks that ever C-SDtore and Dollar Generous has at their checkout.

Seriously - I've tried several forms of jerky - beef, venison, salmon,
bison, pork, etc. Too chewy for me. Even bacon jerky which I liked the 
best of the jerkys - but still not a favourite.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon Jerky
 Categories: Five, Pork, Rubs
      Yield: 1 Batch
 
      2 lb Regular cut bacon; (your gut
           - tells you thick-cut will
           - be better. But it's not)

MMMMM--------------------------DRY RUB-------------------------------
           Brown sugar
           Coarse black pepper
           Garlic granules or powder
 
  NEEDED: ZipLoc (style) bags, hickory wood/chips, two
  cookie sheets, two cooling racks, offset smoker/oven
  or dehydrator.
  
  In order to start making your bacon jerky, first start
  by placing the cooling racks into the cookie sheets.
  
  This should allow the smoke to surround your meat for
  the initial cooking process.
  
  Note: You should find that you can work one pound of
  meat per cookie sheet, cooling rack setup.
  
  But, if you are using more than 2 pounds of meat or just
  could not manage to fit 1 pound of meat per sheet, then
  feel free to get some extra cookie sheets.
  
  After you place your meat on cookie sheets, make sure
  you leave some space between so there is a little room
  between the slices.
  
  Now, it is time to apply your rub ingredients.
  
  As opposed to smoking other meats where you mix your rub
  and liberally apply your concoction, with this recipe,
  lightly sprinkle these dry ingredients to taste.
  
  We're lightly dusting the garlic powder, a little
  heavier pinch of the black pepper, and a little less
  brown sugar compared to the pepper.
  
  This is going to give us the sweet and savory flavor
  combination we'e desiring. When you're done, flip the
  meat and apply your seasoning rubs to the other side.
  
  QUICK COOKING TIP: For making any jerky, do not limit
  your seasoning. You might enjoy a favorite marinade,
  salad dressing, hot sauce, srirarcha, hot dry peppers or
  a stronger dose of sugar or honey. Your potential is
  open, but, you may want to limit the amounts you put on
  so that you don't overpower your jerked meats.
  
  Now, after you finish seasoning your meat, take your
  racks of potential jerky and put them into the
  refrigerator for about one hour.
  
  While they are on the refrigerator, you can go and start
  your fire and get your smoker ready.
  
  Once your fire is going good, and the coals are turning
  gray, put your first piece of hickory wood on.
  
  Monitor your fire to around 190øF. When you have a good
  steady temperature of 190øF, which should be monitored
  as close to the cooking surface as possible, bring out
  your bacon meat.
  
  In order to properly make bacon jerky, you have to
  follow a two step cooking process. The first part of the
  process is to use a smoker and then, to remove your meat
  from the smoker and to place it into the oven.
  
  If your temperatures are consistent, you shouldn't have
  too much of a problem and the only thing to worry about
  is the grease. You will want to check them after one
  hour to see what your grease status is.
  
  Your cookie sheet will hold any grease drippings but if
  your bacon has a larger fat content than normal, you
  will want to dump the excess grease off into an old
  coffee can for disposal. Be sure to close your smoker
  while you're doing this to maintain the temperature and
  smoke levels.
  
  After two hours of smoking it at a consistent
  temperature, your bacon jerky is about half done and is
  time for the second part of the cooking.
  
  While your oven is heating up, drain any grease that has
  accumulated since you last checked. At this time you may
  want to blot for any residual grease on the meat.
  
  Once your oven is ready, slide it in the already smoked
  bacon jerky.
  
  Now, your cooking time should be three more hours in the
  oven.
  
  RECIPE FROM: https://furiousgrill.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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