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Pork Loin Jerky

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Bar-B-Lew:
Made some pork jerky on Saturday.  Cut a 4.5# trimmed pork loin into 1/8 inch strips.  Used a Cabela's hickory seasoning for 24 hours.  Put on MAK 2 Star in smoke mode for 4 hours.  Really simple and tasty

I had bought pork loin that the grocery store cut into what they called country style ribs (which typically is a pork shoulder run through a band saw).


I put the pork loin onto this jerky slicing board that you run a knife through.  It is best to put jerky in the freezer for 60 minutes before running the knife through it.  Much easier to slice.  The slicing board has a few plastic inserts that allow you to adjust the size of the slice.  I think 1/8 inch, 1/4 inch, 3/8 inch.  I think this is 1/8 which is using the two inserts.


Mix the seasoning and cure packet in water and stir until dissolved.  Put meat strips in it and mix very good to ensure every piece gets the cure.  Keep in fridge for 24 hours.


Place on jerky racks.


Into the smoker at 160 degrees for 4 hours.

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pmillen:
Is there such a thing as tender jerky?  I usually grow tired of the chewing.  But it has its appeal.

riverrat49:
Nice job on the jerky  :beer:

Bar-B-Lew:
I have been reading that is you cut the meat across the grain that the jerky will be more tender similar to cutting a brisket or tri-tip across the grain versus with the grain.

Free Mr. Tony:
Looks good. Never tried anything but beef. And, yes. Definitely across the grain unless you love to chew for some reason.

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