Pork Loin Jerky

[Richtee]

OK... I just made a batch and din't take pix- sorry...

But BBQ Bubba got some the other day, so it DID happen! :{)

Here's an outline for a great flavored jerky out of (relatively) inexpensive pork loin... with the added benefit of trim for sausage :{)

Take a whole loin... not the "tenderloin" BTW, and trim off sinew, fat cap and that rib meat portion...trim down to pure muscle loin. You'll lose about 20% doing this, but the jerky will be superior, and you now have sausage fodder :thumb:

Seems I typically end up with 6 pounds sliced loin...so that's the recipe I'm gonna post:

6 pounds trimmed tight sliced pork loin
2 Oz Soy Sauce
4 Oz water
2 Oz dry white wine
2-3 Tbsp ground red pepper
4 Tbsp brown sugar
1 Oz honey
1 Tbsp powdered garlic
2 Tbsp ground ginger
3 Tbsp Tenderquick OR 8 grams Cure #1 and 3 Tbsp Kosher salt

Warm liquids and dissolve in solids, bag, burp and chill for 24 hours and dry how you will...smoker for smoke of course, but keep it light.

[Bbq Bubba]

Ummm.....

Dis chit is awesome.

Just sayin!

[Squirrel]

I like the flavors ya got going on. I'm not big on jerky, but it sure would make some nice treats for friends and family. Exactly what is your drying method? I would like a little smoke, but not saturated. Dehydrator?

[SmokinLee]

For the price of P Loin ya really can't beat it. Once trimmed it's the perfect lean meat for jerky making.

[Richtee]

Originally Posted by Squirrel

I like the flavors ya got going on. I'm not big on jerky, but it sure would make some nice treats for friends and family. Exactly what is your drying method? I would like a little smoke, but not saturated. Dehydrator?

I usually give it a couple hours cool smoke then into the oven (downdraft) at 140 to finish the dehydration.

[Rich Parker]

Very nice Rich!