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Grainbelt

Pork Loin Jerky

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After seeing Eyeguy's pork jerky I had to give it a go and put this together Friday afternoon. I got a whole loin at Sams and sliced it 1/2" thick and put it in the marinade for a 2 day soak. 

Per 3 pounds

1 C Soy Sauce

1 TBS Worcestershire

1 TBS Onion Powder

1TBS Garlic Powder

1 TBS Fresh Ground Peppercorn

3 TBS Honey

I start drying the meat at 160 and smoke at 180. More Pics tomorrow.

 

 

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Thanks guys! I use a Masterbuilt electric smoker. I start out at 160 degrees to dry the outside of the meat then bump up to 180 degrees and add the AMNPS with apple pellets. I have both bottom and top vents wide open to keep the pellets burning and let the moisture escape. There are hotspots so I move the pieces around occasionally as needed and pull pieces out as they finish. The honey caramelizes and gives the pieces nice color around the edges and flavor. In the past I used to use brown sugar.

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When using the AMAZE tray, where do you put it?  Ive been putting it along side the heating unit on the bottom, fits about perfect, but have a hard time keeping a good smoke going.  Might need to pull tube out further.

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It's also important that the pellets are pretty dry to burn well. I like to use the pellet tray and I place mine in the smoker unlit at 160 for about the first hour while the meat surface is drying, this is to dry out the pellets. Putting them in a glass bowl in the nuker for about a minute will do the same.

Like RH1 said, plenty of air is important. I've been pulling my loading tube all the way out. I set my ANMPS on a canned chicken can under the empty water tray.   

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