or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › Pork Loin Jerky (Step by Step with Pics)
New Posts  All Forums:Forum Nav:

Pork Loin Jerky (Step by Step with Pics) - Page 3

post #41 of 54
Thread Starter 
Quote:
Originally Posted by Stayhot View Post
 

I made 5 #'s of this last week Saturday and its all gone except 3 pieces I squirreled away in the fridge. I'm guessing my wife and kids liked it!! I will definetly make this again, very good and alot cheaper than beef. I have made the Thai jerky several times with beef as well.

:Looks-Great:


That's Great to Hear!!!

 

I love the cost of this Pork Loin Jerky!!

 

Bear

post #42 of 54

This is a great recipe.  I was amazed at how good and beefy this jerky turned out.  I had serious doubts due to the pork and the small amount of spices.  Boy was I wrong; thanks again for a great recipe.

 

C

post #43 of 54
Thread Starter 
Quote:
Originally Posted by canuhover View Post
 

This is a great recipe.  I was amazed at how good and beefy this jerky turned out.  I had serious doubts due to the pork and the small amount of spices.  Boy was I wrong; thanks again for a great recipe.

 

C


Thank You!!

 

That surprised me too!!

 

Tasting like Beef Jerky & for under $2 per pound is Awesome!!

 

Glad you like it too!!!

 

Bear

post #44 of 54
Looks great. I plan on trying this over the weekend
post #45 of 54
Thread Starter 
Quote:
Originally Posted by Norvich View Post

Looks great. I plan on trying this over the weekend


That's Great !!

 

Let me know how you like it !!

 

Have a Great Weekend !

 

Bear

post #46 of 54

Looks great Bear ! I have always wanted to try this , and i have used alot of your other step by steps so this is perfect! I have made about 60 pounds of your Canadian bacon so far and we have pork loin on sale for 99 cents a pound here all the time, so i can see using this often. :points:

post #47 of 54

Just noticed the gun on the counter, good trick to keep people away from your jerky.:rotflmao:

post #48 of 54
Thread Starter 
Quote:
Originally Posted by BillyBoy402 View Post
 

Looks great Bear ! I have always wanted to try this , and i have used alot of your other step by steps so this is perfect! I have made about 60 pounds of your Canadian bacon so far and we have pork loin on sale for 99 cents a pound here all the time, so i can see using this often. :points:

 

Wow!!

The best price we ever got for Boneless Pork Loin was $1.59.

Glad you're enjoying my Step by Steps!!

And Thanks for the Points!!

 

Bear

 

Quote:
Originally Posted by BillyBoy402 View Post
 

Just noticed the gun on the counter, good trick to keep people away from your jerky.:rotflmao:

 

LOL----That's for when the Battery in my Bird Feeder goes Dead.

I don't mind Squirrels eating my Bird Seed (Oil Seeds), but when they chew the feeder holes bigger, that's where I draw the line.

That handgun fits out the Kitchen Window just right.

 

Bear

post #49 of 54

Just a little note to say "Thanks for the Great Idea"   I finally got around to making your Pork Loin Jerky and it's better than I expected.  I wasn't so sure if we'd like all the spices so after everything was done and ready for the fridge, I did the first 3 pounds your way and added some brown sugar to the other 2 pounds...  After all was smoke, I think the extra sugar took away some of the taste I was looking for..  

 

 

The brown sugar started to make is own liquids so I sealed it in a plastic bag...  

 

 

I used Todd's Red Wine Apple Pellets - Smoked for the first four hours...  Total time in the smoker was around 6 hrs...       

 

 

Just another 'BUMP' for a great recipe to try...  Thanks again Bear...  

 

John

post #50 of 54
Thread Starter 
Quote:
Originally Posted by Old Bones View Post
 

Just a little note to say "Thanks for the Great Idea"   I finally got around to making your Pork Loin Jerky and it's better than I expected.  I wasn't so sure if we'd like all the spices so after everything was done and ready for the fridge, I did the first 3 pounds your way and added some brown sugar to the other 2 pounds...  After all was smoke, I think the extra sugar took away some of the taste I was looking for..  

 

 

Just another 'BUMP' for a great recipe to try...  Thanks again Bear...  

 

John

 

Thank You John!!

I'm real glad you like this one!!

Nice Job!Thumbs Up

 

Bear

post #51 of 54
Looks great bear!. I really like pork jerky it's actually all I've been making. Its much more cost effective and I think the flavor gets better after it sits for a couple days in the fridge.
post #52 of 54
Thread Starter 
Quote:
Originally Posted by thesmokist View Post

Looks great bear!. I really like pork jerky it's actually all I've been making. Its much more cost effective and I think the flavor gets better after it sits for a couple days in the fridge.


Thank You!!!

 

I didn't do the age test. I only kept a little of this batch, and gave the rest to my Son. Mine was gone in about 3 days.

 

 

Bear

post #53 of 54

Thanks Bear....    I saved a little sample bag for a friend to taste so yesterday when we went up to see them again and I found a half case of frozen pork loins in our hatch when we got home...    I never did ask my friend what he thought of the jerky but I guess his actions said it all..     You know what I'll be doing for a few days....   ;-)

post #54 of 54
Thread Starter 
Quote:
Originally Posted by Old Bones View Post
 

Thanks Bear....    I saved a little sample bag for a friend to taste so yesterday when we went up to see them again and I found a half case of frozen pork loins in our hatch when we got home...    I never did ask my friend what he thought of the jerky but I guess his actions said it all..     You know what I'll be doing for a few days....   ;-)


LOL---That's Great !!!

Guess you got his opinion!!Thumbs Up

 

Enjoy,

Bear

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Making Jerky
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › Pork Loin Jerky (Step by Step with Pics)