Ok, I know this is going to seem a bit of a strange one. So as most of us know Bacon is not cheap, and that if used in a recipes a little can go a long way. I like side pork, and it got me to thinking why could I not make Rabbit Side Bacon, it fits right into my belief to find a way to make sure that every part is used.
So these saddles have not been pounded out, nor had their extra fat removed yet.
So take your fresh Rabbit belly saddles, peel off the white silver skin and extra fat if they have it, give them a little pounding, and place in baggy or if you don’t use them, in a glass bowl, mix up
- 1 tsp canning salt
- 1 heaping tablespoon of brown sugar
- Spices – I went the easy way and use montreal steak spice on them
- 1 tsp Soy Sauce, or White or Red or Balstmic Vinagers (your Choice)
Mix well till the salt and sugar melt and pour over the rabbit belly flaps. Personally I like to keep them in the fridge for at least a day. Mix them well with the marinade and take out as much air as possable, if in a glass bowl, mix well, cover with wrap and weight it down, you want that marinade to meld over the whole peice.
Now you can use them in place of bacon, just dice them up and go, or you can take them out and make them into rabbit Jerky.
So here is a pounded out and prepared Jerky peice. Frugal Tip #1, think you don’t have the equipment to make your own Jerky? Grab your steel baking cooling rack, throw it on a cookie sheet and place your meat on it and place in your oven on the lowest setting. There is wiggle room on how to do this, if you are going to eat it quickly, then most folks just dehydrate it, but if you are doing a big batch, some folks recommend cooking it first, getting it up to about 170 degree’s (the lowest setting on your oven) and then taking it directly from there into your dehrdrator, and then let it finish that way.
So here is the finished Jerky, this is so! good, I don’t know that I have ever seen Rabbit Jerky in the stores but if you ever get the chance to try it or if you can make it at home. Give it a try, its well worth it!
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I had never heard of putting it in the oven before the dehydrator before. My husband just made some Elk Jerky. I will have to show him this!
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I wonder…could I use my SunOven to dehydrate and make rabbit jerky?
It would depend if the sun oven reached the correct temps for making Jerky Safely.. my machine says 155 on it..
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Excellent! We will have to try this. Our very first harvest of rabbits we tossed it, but since then we’ve kept them…Wondering what to do with them. Tonight they got cooked as fajitas….we’re thinking of trying smoking or grinding for burgers too.
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