The term designates a specific set of instructions and a compilation of ingredients designed to transform beef and bacon into a shelf-stable, savory snack. This culinary procedure leverages the inherent flavor profiles of both meats, combining the smoky, fatty characteristics of bacon with the leaner, more robust taste of beef. The result is a jerky variation characterized by a unique flavor profile, distinct from traditional all-beef jerky preparations.
The method offers a compelling option for those seeking a novel taste experience within the realm of preserved meats. Historically, jerky production has been a practical method for preserving meat, extending its shelf life for consumption during periods when fresh meat is scarce. Incorporating bacon into the process introduces an element of flavor enhancement and fat content, contributing to both the taste and texture of the finished product. Furthermore, individuals may experiment with diverse flavor combinations and smoking techniques, allowing for customization and the creation of signature jerky variations.