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Pork Loin Jerky Q-View

post #1 of 4
Thread Starter 

I was intrigued by this posting by Bear: http://www.smokingmeatforums.com/t/244780/pork-loin-jerky-step-by-step-with-pics then soon after I was at the grocery store and found a nice "5lb" pork loin for 1.70/lb.  I put the 5lb in quotes because after I trimmed it was 5.15lbs, someone had a bad day.  Naturally I had to try it out.

 

He did an amazing job explaining his process so I will let you go check that out.  See below for pics!

 

 

 

 

All in all it came out pretty good!  I think I would cook them a little less(I did 8 hours), and only smoke them for the first half... a modification to Bear's recipe I think I will do is to add more sweet... maybe maple syrup, maybe more brown sugar, thoughts?  Thanks for the recipe Bear!  Thanks for looking.

post #2 of 4

Looks pretty good from my house!

 

Nice job!

 

Al

post #3 of 4

Nice looking jerky.  Believe me, if I could get loin at that price, all my jerky would be from pork loin.

 

When you're making jerky, every once in a while take 1 piece out of the smoker and try it.  That way you can monitor taste, smoke flavor, texture and tenderness/toughness.  Of course, that means you can't go fishing 1/2 way through the smoke.  LOL

 

Gary

post #4 of 4
Thread Starter 

 

 

Quote:
Originally Posted by SmokinAl View Post
 

Looks pretty good from my house!

 

Nice job!

 

Al

Thanks Al!

 

 

Quote:
Originally Posted by GaryHibbert View Post
 

Nice looking jerky.  Believe me, if I could get loin at that price, all my jerky would be from pork loin.

 

When you're making jerky, every once in a while take 1 piece out of the smoker and try it.  That way you can monitor taste, smoke flavor, texture and tenderness/toughness.  Of course, that means you can't go fishing 1/2 way through the smoke.  LOL

 

Gary

 

There is a supermarket called tops close to my house that has it on sale like that all the time!  I'll definitely test it part way through next time! Thanks Gary

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