Recipe Section > Pork

Pork Jerky

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Bar-B-Lew:
Made some pork jerky on Saturday.  Cut a 4.5# trimmed pork loin into 1/4 inch strips.  Used a Cabela's hickory seasoning for 24 hours.  Put on MAK 2 Star in smoke mode for 4 hours.

Bentley:
Never even crossed my mind...I do not know why, but I cant even picture the taste.  Does it accept the marinade as well as the beef?  Man, sure would be cheaper then Beef!  Loin you say, about half the cost of beef round...any chance you will ever try shoulder?

Bar-B-Lew:
I think a shoulder has too much fat.  From what I read, you want a lean meat.  It was not as brittle as the beef knuckle I did a month or so ago.  Yes, it was really cheap to make.  Probably about $4/lb net jerky weight for the pork loin at $1.88/# for the raw meat.  It was probably $6-$7/# for the beef.  I think the beef had more shrinkage and the raw meat was about $2.75/#.

riverrat49:
Looks Nice, great job on the Jersey.

Conumdrum:
I have made pork loin jerky 3 times now.  It's MUCH cheaper and tastes just the same if not better.

I buy mix from Mad Hunky for 5lbs.  I add, I like heat.  I buy full loins from Costco and trim them.  I make chops and a small roast and the rest is trimmed for 5lbs of lean pork. 

I have done eye of round $$$$ many times, it is a bit more lean trimmed properly, but we all know fat is where the flavor is at and pork is CHEAP AND TASTES THE SAME for jerky.  My pork cut has a bit more fat once trimmed.  I slice at 1/4" or so.  I marinate (my marinade does have cure)  I'm safe like that and it's not sooo salty.


I smoke at 105f or so for 4 hours then move to the normal inside dehydrator.  I pull bits off as done throughout the day when done.  Once all done, about 8 PM I put it all in a big 2 gallon freezer bag and into the fridge overnight. The cold temps and in the same bag causes the pieces to equalize humidity levels.  Next day when I get to it I'll vacupack about 3 bags, throw them into the freezer, and the leftovers into the fridge in bags.

Sometimes when I open a bag from the freezer (and that's 7 months later) and move to basic sealable fridge bags, I get a bit of fat slime on the inside of the bag.  I know those bits had a bit of fat on it, not much, and it tastes WONDERFUL.   

Soo, in summary, pork jerky is cheaper and much better And wow you won't know till you try it... 

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