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Author Topic: Dehydrating bacon  (Read 631 times)

Offline rpm

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Re: Dehydrating bacon
« Reply #15 on: February 03, 2013, 06:52:57 PM »
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Offline Rob52240

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Re: Dehydrating bacon
« Reply #16 on: February 04, 2013, 11:39:09 AM »
The curing process removes much of the water.  Bacon is already a processed meat.

I would suggest using side pork instead.  It's just uncured bacon and usually purchased unsliced or your butcher can slice it to your desired thickness.
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