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Extra pork chops = experiment

post #1 of 4
Thread Starter 
Awhile back i made some bacon wrapped stuffed pork chops, and as the grocery store was having a buy 1 get 1 free sale, i went a bit overboard and bought way too many. Thawed out the extras and had planned on just breading and pan frying, but instead i trimmed the fat, cut into strips, and not its marinating in some random thing i threw together.

Ill find out what happens tomorrow when i toss it in the oven, but has anyone else done pork jerky from extra chops? Ill be doing the same thing i do with my normal jerky, namely 6 hours in the oven at 170 with the door cracked open, but anyone have experience with this?
post #2 of 4
There was just a post here on pork jerky, not from chops but same idea. I use loin for pork jerky, which we also use for thick cut chops. Should be good.
post #3 of 4
Thread Starter 
I saw that post, just wondering about chops specifically. Thanks though, when it comes down to jerky, meat is meat. Ill post some pics and an update tomorrow morning after its dry.

Thanks again, man.
post #4 of 4

The number 1 failure in jerky making is to much fat. So lean cuts work best. Since you trimmed the fat you should be fine.

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