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[Bar-B-Lew]

I had good results with pork loin last time.  Soaked it in Frank's Stingin' Honey Garlic hot sauce overnight before putting on the smoker and then dehydrator.

This week will be the first time in 5 weeks that I will not be traveling for work all week.  May get some jerky ready to make over the weekend.

[yorkdude]

what did you put on the meat for the jerky? it looks pretty good. I need to make some more.

Sorry, just saw this. about 50% of the time we use High Mountain original.
A tad heavier on the seasoning then they call for and let it set at least 10-12 hours but like to go 24, then onto the grill at 155º  rotating it and turning it about every 45 minutes. Usually done it about 2 1/2 hours or so.

[Bar-B-Lew]

I've had three containers of jerky in marinade frozen for about 6 months.  I just put them into the fridge to thaw. Plan to smoke and dehydrate them this weekend.  Will be interesting to see how they turn out.

[yorkdude]

I've had three containers of jerky in marinade frozen for about 6 months.  I just put them into the fridge to thaw. Plan to smoke and dehydrate them this weekend.  Will be interesting to see how they turn out.

Yeah, keep us posted. Might be the next new thing, you never know.

[Bar-B-Lew]

I've had three containers of jerky in marinade frozen for about 6 months.  I just put them into the fridge to thaw. Plan to smoke and dehydrate them this weekend.  Will be interesting to see how they turn out.

Yeah, keep us posted. Might be the next new thing, you never know.

I ran out of time and grills to make it last time so I just put it in the freezer.  I did that once before and had no issues but the length of time in the freezer was only a few weeks last time.

[Bentley]

Might be very beneficial in the case of jerky.  It deals with protoplasm and cytoplasm.  And the water in the cytoplasm crystallizing during freezing.  That in turn ruptures some cells, which may or may not tenderize the meat and I wonder since it is in a marinade, will that maybe fill that void when it is thawed...I knew some teams that competed that would not use a Brisket that had not been frozen.

[Bar-B-Lew]

Might be very beneficial in the case of jerky.  It deals with protoplasm and cytoplasm.  And the water in the cytoplasm crystallizing during freezing.  That in turn ruptures some cells, which may or may not tenderize the meat and I wonder since it is in a marinade, will that maybe fill that void when it is thawed...I knew some teams that competed that would not use a Brisket that had not been frozen.

Interesting...the marinade also contained a cure too.