or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Why so little on making Pork Jerky ?
New Posts  All Forums:Forum Nav:

Why so little on making Pork Jerky ?

post #1 of 5
Thread Starter 

I love making Beef Jerky,  why is there so little information on Pork Jerky.? I just made my first batch using Pork Tendorloin, and it is fantastic ! Are there any health issues  ,  that I am missing or have not found.  If anyone knows why its all about beef and not about PORK , please share........

 

Thanks

Bob

post #2 of 5
Quote:
Originally Posted by Robert Model View Post
 

I love making Beef Jerky,  why is there so little information on Pork Jerky.? I just made my first batch using Pork Tendorloin, and it is fantastic ! Are there any health issues  ,  that I am missing or have not found.  If anyone knows why its all about beef and not about PORK , please share........

 

Thanks

Bob

 

I don't know, possibly do to pork's history?

I guess it's not a major concern these days in the US.

In the past however, one could get trichinosis from eating undercooked pork. 

post #3 of 5

I think its mainly that jerky was traditionally beef or venison.  Its only lately that folks on this forum started using pork, and it seems to be loved by all.  My best snack sticks were 100% pork, they're a keeper!!

 

There are no health issues that I know, aside from good meat smoking precautions.

 

Gary

post #4 of 5
Thread Starter 

The process for Pork was same dehydrating and marinating time and procedure as making beef.  I think next time I will slice tenderloin with grain, because against grain gave me little medallions.   Kids loved it.  4 lbs reduced to about 2lbs  and almost gone already.  

post #5 of 5
Quote:
Originally Posted by JP61 View Post
 

 

I don't know, possibly do to pork's history?

I guess it's not a major concern these days in the US.

In the past however, one could get trichinosis from eating undercooked pork. 

Trich is more or less a thing of the past in the US where commercial products are concerned, though it is reemerging in a lot of other countries because of relaxed standards. China has tens of thousands of cases a year annually. It wouldn't surprise me to see if make a comeback here as well but hopefully standards will be kept up.

 

There aren't many cases of trich a year in the US (less than 20 on average per year since 2008 per the CDC) but most of them can be traced to wild game that's handled improperly.

 

The silver lining with trichinosis is that it is so easy to avoid. Just cook your proteins to the suitable temps and you're golden.

 

From the CDC (should match up with USDA standards):

     

   "How can I prevent trichinellosis?

  • The best way to prevent trichinellosis is to cook meat to safe temperatures. A food thermometer should be used to measure the internal temperature of cooked meat. Do not sample meat until it is cooked. USDA recommends the following for meat preparation.
    • For Whole Cuts of Meat (excluding poultry and wild game)
      • Cook to at least 145° F (63° C) as measured with a food thermometer placed in the thickest part of the meat, then allow the meat to rest* for three minutes before carving or consuming.
    • For Ground Meat (excluding poultry and wild game)
      • Cook to at least 160° F (71° C); ground meats do not require a rest* time.
    • For Wild Game (whole cuts and ground)
      • Cook to at least 160° F (71° C).
    • For All Poultry (whole cuts and ground)
      • Cook to at least 165° F (74° C), and for whole poultry allow the meat to rest* for three minutes before carving or consuming."
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Why so little on making Pork Jerky ?