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Cajun Pork Jerkey w/QView - Page 2

post #21 of 34
Quote:
Originally Posted by Disco View Post
 

 

Har! I am just kibbitzing in the back yard. Thanks for the kind words though. My best advice is to do what YOU like, have fun and take all criticism with a grain of salt (even better, a beer).

 

Disco

 

  Kibbitzing? I don't know but I think that is too much information. You know you can go blind doing that?

post #22 of 34
Quote:
Originally Posted by Foamheart View Post
 

 

  Kibbitzing? I don't know but I think that is too much information. You know you can go blind doing that?

Well, I do have thick glasses.

post #23 of 34

BD, Nice looking final product!Thumbs Up

post #24 of 34
Great looking jerky. I'm gonna have to try that. Especially with the price of beef
post #25 of 34
Quote:
Originally Posted by BombDawgity View Post

Ok Infidel, you've made your point heard. This is no longer a productive discussion. I'm asking you to stop. There are people on both sides of this fence on this issue and my thread isn't the place for this discussion. There is a food safety forum that you can create a thread in if you feel so inclined. Please respect my request or I'll just delete this thread all together.
Kyle



Public Forums are just that public
Public allows for differences of opinion and expressions of experience(s)
Opening your OWN Forum would likely afford the "exclusivity" you seek
Review the SMF TOS and youll see I made no violation in my posting
You can have it,Im off it . . . . . . .

post #26 of 34
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post

BD, Nice looking final product!icon14.gif
Thank you, I was happy with the way it turned out.
post #27 of 34
Thread Starter 
Quote:
Originally Posted by capt7383 View Post

Great looking jerky. I'm gonna have to try that. Especially with the price of beef
No kidding, beef is high. I really prefer to jerky wild game but moved to Colorado to late to do any hunting this year.
post #28 of 34

Good post and fine looking jerky.

 

Keep smoking.

post #29 of 34
Thread Starter 
Quote:
Originally Posted by twoalpha View Post

Good post and fine looking jerky.

Keep smoking.
Thanks a lot. Glad you enjoy it. Thanks for looking.
post #30 of 34
So how did you feel about the 3 hours of smoke? More less or the same next time?
post #31 of 34
Quote:
Originally Posted by BombDawgity View Post

I use to make jerkey all the time, but never made pork and never smoked it. So here we go. Got the meat slicer out yesterday and sliced a 3lb pork loin. I'm using Hi Mountain Cajun Jerky cure & seasoning. It was gift from the wife along with some other seasoning and a meat slicer. Yesterday I cut it into 1/4 inch think slices and mixed in the seasoning and cure.

Plastic wrapped it and into the fridge to rest for 24 hours. Pulled it out this morning at 10:00(mountain time), and got the smoker going. Set the MES at 110 and got the jerky on at 11:30.


Nice to know that 3 pounds fits perfectly on 1 rack.


So here's the plan for the rest:
110-1 hour no smoke
120-1 hour with hickory in the AMZNPS
130-1 hour with smoke
140-1 hour with smoke
150-1 hour remove smoke
160-till it's where I want it
Seems like a plan, we will see how it works. The reason I'm only doing 3 hours is that I've never made smoked jerky and don't want to over do the smoke. This is kinda my baseline for future jerky adventures.

If anybody has any inputs or suggestions I would appreciate it.
Thanks for looking,
Kyle

I got an Idea. SEND ME SOME!!!!!!!

post #32 of 34
Thread Starter 
Quote:
Originally Posted by CTonello View Post

So how did you feel about the 3 hours of smoke? More less or the same next time?
I like smoke, and I feel three hours was pretty good using my AMNPS. The pork really soaked up the smoke. To put my taste into perspective, I don't foil butts, so that's what I mean I like smoke.
post #33 of 34
Thread Starter 
Quote:
Originally Posted by BAMAFAN View Post

I got an Idea. SEND ME SOME!!!!!!!
I wish we could figure out a way to do that cause I sure would like to come home to a box of you summer or bbb or wings on my doorstep!
post #34 of 34

price of beef is why I tried pork loin last summer. sliced seasoned/with cure [it is pork after all] and smoked/dried at 180f for 1 1/2-2 hrs. turns out awful tasty!

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