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Step by step pork jerk


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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:

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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!!!

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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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