Thai Jerky

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tropics

Epic Pitmaster
Original poster
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Jun 25, 2014
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Attleboro,Ma
Thai Jerky following dirtsailor2003 recipe https://www.smokingmeatforums.com/threads/thai-jerky.233270/

I started with a 2 lb. 15 oz. pork tenderloin

Keeping tradition
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Mixed seasoning and cure into the zip lock for 3 to 4 days


Haven't decided on what wood yet.

Richie
 
Last edited:
Looks great so far Richie ! I haven't tried pork yet, but I'm sure that will be real tasty !
 
Smoked yesterday


Found a rack I bought years ago


Dried in the smoker for about 45 min at 130*


1 row of Alder pellets


TBS


after 7 hours I decided to finish in the oven,this is what it looked like


Feel asleep watching TV Some maybe eatable 


Thanks for watching This is some good Jerky 

Thanks Case

Richie
 
Boy it sure looks good Richie!

How is the texture compared to beef jerky?

I'm guessing it's not as chewy.

I really like that drying rack!

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Al
 
 
Boy it sure looks good Richie!

How is the texture compared to beef jerky?

I'm guessing it's not as chewy.

I really like that drying rack!

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Al
Al it is almost the same as beef, this has a nice chew.That rack I believe was from Cabelas Thanks for the point I appreciate it 

Richie
 
That's the only jerky I make now. Love the pork flavor.

Points for your first!
Charlie Thanks I wont use tenderloin next time,I will be making more for sure.Thanks for the points I appreciate it

Richie
 
Looks great  nice job  
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    I made pork the last few times and when I gave it to the kids they couldn't tell the difference.

Gary
 
 
Looks great  nice job  
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    I made pork the last few times and when I gave it to the kids they couldn't tell the difference.

Gary
Gary I think I remember seeing that post,had to try this and I am glad I did.I have a feeling I will be making more Pork Jerky cost effective.Thanks for the points I appreciate it

Richie
 
Looks great Richie!!

I really need to get on the ball and make this. Everyone on here has raved about it. It's good to know that it could be done cheaper with pork.
 
Looks great Richie!!

I really need to get on the ball and make this. Everyone on here has raved about it. It's good to know that it could be done cheaper with pork.
That is a plus saving a few bucks,can't really taste the difference Thanks for the point I appreciate it

Richie
 
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