Royal Bacon Society Press

September 2008 – “Right off the bat you notice that, unlike beef or turkey jerky, bacon jerky retains a lot of moisture, presumably because there’s so much fat in the cut. The fatty parts are relatively soft, and make for a totally unique texture experience. I liked it! The strips are thick cut but, since bacon is cut against the grain, you don’t have to gnaw your way through any long, stringy parts.”

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