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eyeguy 54

Step by step pork jerk

24 posts in this topic

pic 4 is time to mix up by hand and keep sprinkling spice mix till gone then add some teriyaki a few times and keep mixing.  then back into plastic container. will dry Monday. :)  had to go get another loin at sams.  this is a 3 1/2 pound batch.  cut thicker this time.

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shared some and froze a bag and inhaled some.  must make more 

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I just checked the new thread to see where the pooch would be.  It's like trying to find the Indian on a Tootsie Pop Sucker wrapper.  I bet that is outlawed nowadays?

Nice uniform jerky pieces that loin gives ya.

Tom Sawyer and Dotch like this

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2 hours ago, leechlake said:

I just checked the new thread to see where the pooch would be.  It's like trying to find the Indian on a Tootsie Pop Sucker wrapper.  

LOL!!!

Attention Wal-Mart shoppers. Whole Boneless Fresh Prime Pork Loin 1.78lb. at Cash Wise.........

3 hours ago, smurfy said:

 But what da hay other stuff gone already???

He's gonna' need to see a Chiropractor on Monday :cry::cry::cry:

smurfy and Dotch like this

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1.78 is a nice price. grabbed one at sams today for 1.88 jerky time ! 

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That looks like it's going to be thick, chewy, and great. Even the assistant seems to be hopping from paw to paw. :D

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Mmmmm...that looks good. The chief in charge of quality control appears to be very pleased with the results. :D

smurfy likes this

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How fitting, congrats on the new hat eyeguy54, you definitely earned it :lol: Great job!

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Eyeguy you did great as usual!!!  Cutting it thicker is not a bad idea.  It gives it more body when you bite into it.  good luck.

eyeguy 54 likes this

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Bought a package of Korean BBQ flavored pork jerky today.  I'll report on taste tomorrow.

What's the yield on the home made stuff?

reinhard1 and eyeguy 54 like this

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didnt weigh it but i bet about 1/3. I started with 3 /12 pounds. 1/4 inch is about perfect. after eating a few I am favoring the non smoked now.  all good but leaning that way. better texture

 

reinhard1 likes this

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Here is report.  Quite good. Not nearly as spicy as expected. Somewhat sweet. Good texture, chewey but not jaw breaking.IMG_20160412_160335.jpg1460557526614-782916293.jpgback of bag.

1460557632987-688901513.jpg

Mmm breakfast.

JP Z and reinhard1 like this

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Looks great Eyeguy!!! I'll have to give pork jerky a whirl this fall. Which hi mtn seasoning did you try on this batch???

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hickory. sometimes I do the mesquite also.  those are my 2 favorite.  on a 4 pound batch I add a tsp of pepper. 

reinhard1 likes this

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eyeguy,

 

Time to make some jerky, got a frozen loin in the freezer, thinking of thawing it out and starting the dehydrator this weekend, a couple of questions:

1)  Above you stated 1/4 inch thick, is that still your recommendation?? Do you use a knife or slicer??

2) In the pics above it looks like you lay it out flat, sprinkle the rub on, and then throw it in a big glass bowl?? Why not just leave it flat in the tupperware?

3) How long do you marinate it?

4) I'll probably try the Hi-Mt mixes, does adding the pepper make it very hot??

 

Thanks!!!

eyeguy 54 likes this

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1/4 at least is nice.  I layer it and sprinkle, layer it and sprinkle till all used.  then I put it all in the big bowl and mix mix mix. I you still have spice in the sprinkler, sprinkle and mix.  If you ran out of spice before all eh meat is covered, add it in and mix mix mix. :) .   then I like to layer it back into the other plastic container and put in fridge for at least 24 hours. then dry. hope this helps. not hot with a little pepper added. 

did 5 pounds again a week or do ago.   wifey loves the stuff. 

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of course it wont be the same without a sessie standing guard!!!!!!!!!!:grin::grin:

eyeguy 54 likes this

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Dang I forgot about the pork jerky. Need to pick up a loin or 2

eyeguy 54 likes this

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