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jgrimmz

Jerky Recipes And Cooking Methods?

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4 hours ago, jgrimmz said:

Just curious, why do you add liquid smoke if you're dehydrating in the smoker? 

 

You may have misread that, I'm leaving that out.

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On 11/19/2018 at 12:12 PM, eyeguy 54 said:

changing it up this year. the pork loin jerky is so dang good all the venny that isnt a steak is going to burger and sausage. :)  I hope to try your recipe bob on the pork. I bet it will be nice. I gotta go 24 hours tho for whole meat in brine.

Most of the time I just use the Dale's as a marinade. Brush it on before grilling. 

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42 minutes ago, BobT said:

Most of the time I just use the Dale's as a marinade. Brush it on before grilling. 

 

I was referring to the jerky

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19 hours ago, eyeguy 54 said:

 

I was referring to the jerky

I've never tried pork jerky. Interesting.

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3 hours ago, BobT said:

I've never tried pork jerky. Interesting.

 

you gotta try it. I buy them at sams for 189 per pound.  trim fat off then I partially freeze. Then run about 2/3 of it thru my slicer at a strong 1/4 inch. I cure them then on the dehydrator. when done I like to cut in half then shrink wrap. Inexpensive and great taste. 

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So if I would go buy a pork loin, freeze then slice it, would I use the same method I did my venison? I bought the LEM backwoods hickory, then put it on the dehydrator?

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OK we got the slicin part down???????? opinions on the marinade and the dehydrator????????????

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I've had this.... enjoyed it.

1770318017_porkjerky.jpg.7d019203510156dccbacfa142c716002.jpg

So soy and some of that Korean gochujang maybe?   I saw that there are a whole bunch of different pork jerkys being sold while looking for that picture....

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I've made pork jerky once and it was excellent, thanks for the reminder! That was several years ago and I completely forgot how inexpensive and delicious it is. I used my homemade generic Asian marinade. 

 

I've also made jerky out of a ham steak. Also delicious, but very labor intensive to ensure it doesn't dry out

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high mountain hickory for me on the pork. sprinkle and layer them in a plastic container then I put in big bowl and mix all up then I layer them again and put in fridge at least 24 hours. then dehydrator. fantastic and cheap

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Good weekend to make some pork loin jerky. I went with my own marinade. I am making Christmas jerky packs for gifts by request so I am using the old standby. I cut up 2 whole loins from Sams, 9lbs a piece. I trim all the fat off and the dark meat. the dark meat was last nights supper. Tomorrow I am going to add some fresh ginger to the mix on another loin to simulate the Dale sauce.

 

3lbs of whole meat 

1 c soy sauce

1 tbs Worcestershire

1 tbs garlic minced

1 tbs onion minced

1 tbs fresh ground black pepper

1-2 tbs brown sugar or honey

20181214_072430[2028].jpg

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that looks good already!!!!!!!!!!!:grin: was thinkin of doing that too, why did you cut the dark meat off?????? just asking for future reference!!!!

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lookin good bud!!!!

 

there's still time for ya to send some this way!!!  LOL!!!  🤣

 

your family and friends are lucky for sure!!!

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5 hours ago, Grainbelt said:

Smurfy, I cut the dark meat off because it taste so good in the frying pan with butter and garlic salt. 😉

 

I let them swim for 2 days and now on the smoker. I am using apple and crabapple wood. 

20181215_093813.jpg

Got me convinced.

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1 hour ago, Grainbelt said:

These go good with a Christmas beer Ho Ho Ho

20181215_143354.jpg

 

Location: Otsego    I can be there in 12 minutes!  😋

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