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Ham Jerky. -

84Bravo1
Got a nice 10# Smoked Spiral sliced Ham from work yesterday. (We get a Turkey for Thanksgiving, and a Ham for Christmas.)

I plan on making a nice batch of Ham Jerky. Its too easy and way delicious.

No marinating, slicing etc.

Simply seperate the slices, trim all fat, slice in to manageable Jerky pieces. Dehydrator for about 8 hours on 185*. (You can do the same in the oven on low.)

It's like Bacon Crack. Too delicious. Can wipe it out in no time.


I plan on using the bone and ham remnants, in a large Amish roaster on the woodstove with dried Pinto beans. [:D]
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Comments

6 comments

Date Votes
  • yoshmyster
    You don't rinse or soak some of the salt out? To me it seem it'll be hella salty. Don't get me wrong I love salt.

    It'll make a great bar snack, selling beers like there's no tomorrow with that tasty salty snack.
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  • 84Bravo1
    I absolutely Love it, as is. (It's not Country Ham, its smoked Ham.)


    Bacon Crack.
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  • jwb267
    that sounds good
    the wife just bought a 10 pound knuzler ham and I know there will be plenty left over.
    I will slice some thin for jerky [:p]
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  • remingtonoaks
    I love them both. I especially love ham and beans with a little vinegar in it... The vinegar really makes the flavors pop. Of course I don't cook them with vinegar in it, I just add it just before I eat it... YUUUMMM
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  • select-fire
    Got the smoked spiral in the roaster and will be done around 1. Precooked. We will eat some again on Christmas.
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  • montanajoe
    • Community moderator
    love ham jerky,,[:p][:p][:p]
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