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eyeguy 54

Loin jerk

15 posts in this topic

made more today again and weighed it for fun.  started with 4 3/4 pounds. ended up with 2 after drying.  nice!  10 bucks roughly for the finished 2 pounds. I like that. 

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Compared to beef that is really cheap. Will have to see what the weekend weather looks like because I would like to give pork jerky a try.

eyeguy 54 likes this

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Ooooohh.....gotcha. I had a rough weekend.......all wore out and a little bungled up right now. :crazy:

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I know you do jerky in the dehydrator,  but I'm wondering how the pork would turn out with some Applewood on the smoker..

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1 hour ago, eyeguy 54 said:

we forgive you :D

No we don't!:P frolicking all weekend with the neighbor is no excuse!:cry:

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10 hours ago, bobberineyes said:

I know you do jerky in the dehydrator,  but I'm wondering how the pork would turn out with some Applewood on the smoker..

I really like that plan and if it turns out like bacon I am all in !!!!

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14 hours ago, delcecchi said:

Wouldn't that basically be bacon? 

Only way it could is to brine it. I'm gonna try it,  great idea eyeguy.  :D

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Just now, bobberineyes said:

Only way it could is to brine it. I'm gonna try it,  great idea eyeguy.  :D

Jerky is normally brined/marinated in salty solution like soy sauce, right?  Won't keep without a high level of salt. 

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i never brine jerky.  I use a spice mix.  for whole meat just look at the like up above.  time before last I threw a few pieces in the smoker for a bit then dried,  did not care for it.  with ground meat I add about 1/4 cup water to the spices and mix it all up and let sit overnight. need at least 24 hours with the layered whole meat.  not even close to bacon. ;) 

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If you brine your pork loin with RH1's Pop's brine for 2 weeks, slice 1/2" thick and smoked with applewood you would have some delicious bacon flavored jerky. 

I make whole meat jerky and I normally marinate my jerky with the brewed soy sauce which has a lower salt content and no cure. I can't eat that high salt stuff. I just smoke it at a high enough temp to kill the bad stuff then keep it frozen/refrigerated. It doesn't last long enough to spoil. 

The jerky mix from a box makes my gums burn a bit for some reason.

eyeguy 54 likes this

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