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A step by step jerky recipe. Part One

post #1 of 31
Thread Starter 
Step by step jerky recipe
Well this is how I do it anyway.

Sorry the pics seem alittle fuzzy, I don't know what caused it and by the time I discovered it , it was to late to re do. But good enough to get the point.

The Fruits of my Loin

This is a step by step of how I dry cure and smoke my Jerky
I have used this basic recipe that I had come up with for; Beef, venison and chicken jerky with good results.
It is recommended that you use the leanest meat possible for jerky and I had always wanted to try using a pork loin.
It is lean in the middle and you can’t beat the price, it is usually under $2.00 a pound here.

I picked this one up for $1.79 a pound and it weighs 4.98 pounds, Totaling $8.91

Removed most all the fat and membrane, and it trimmed up pretty good.

Got it all sliced at about ¼ inch thick and ended up with 3 ½ pounds for jerky.

I re-trimmed the scraps of additional membrane and had 1-½ pounds to add to my future sausage-making excursion.
The small pile is about ¼ pound of waste.

Carefully measured for each pound of meat:

1 Tbls. Morton Tender Quick
1 Tbls. Brown Sugar
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Fresh Course Black Pepper
¼ tsp. Cayenne Pepper

And mix to blend well.

In order to get a even distribution of the seasoning/cure I placed half or 1 3/4 pound each on separate sheet pans.

post #2 of 31
Thread Starter 

Step by step jerky recipe Part two

Step by step jerky recipe

Weighed the seasoning/cure and divided by 2. I had 4 ounces of the mix so put 2 ounces in a shaker bottle for one pan of meat.

2 ounces of the mix filled the shaker bottle so I just eyeballed ½ the bottle per side of meat. Evenly distribute the mix on one side and let it set for a couple minutes, flip it over and do the same to the other side.

I then combine the meat on one pan and flop it around wiping the excess cure laying on the pan.

Then just bag it up in a zip lock, squeeze the air out and seal. Let this set for 24 hours. I knead it a couple times while it’s curing.

After the curing time is up I lay the meat out on screens and let set at room temp, while I go out and heat up the smoker.
I have the smoker in the pole barn and figured it a good idea to have a fire extinguisher handy. The wood for the day is cherry, it was one small split and I cut it into 5 chunks and thats all the wood I will be burning over the top of lump.

It took an hour to heat up so stacked the screens with the meat and headed out to make some jerky.

I like to keep the smoker running between 175 and 190, so in it goes.

Normally beef or venison only take about 2 hours to where I like it. And I cut my beef maybe a little closer to 3/8 inch thick. This pork was close to ¼ inch and it took 3 ½ hours to get the squeeze I like.

The texture of pork loin jerky is a lot different than beef or venison, it’s pretty chewy. The flavor is real good and I thought it would taste more like ham, but it tasted like jerky and I liked it. I like beef better. But for under 2 dollars a pound It’s great. I ended up with exactly half of the wet weight 1.75 pounds when finished.

So here is pork loin jerky.

hasEML = false;
post #3 of 31
Nice q-view! Never had pork jerky, looks damn good though!
post #4 of 31
Great step by step Qview PDT_Armataz_01_37.gif.

Will give this a go soon.
post #5 of 31
Looks good thanks for sharing and doing the step by step PDT_Armataz_01_37.gif
post #6 of 31
post #7 of 31
Thanks for the great tutorial
post #8 of 31
Looks great WC....Thanks for the tutorial!!
I'll be tryin this with some beef....if I can find some...
post #9 of 31
Thanks for the Q-veiw White cloud! The last batch I did was with R. Kutas's recipe, it was a wet one with soy sauce and worcestershire and it was ok but I think i'd like your dry version better. One more thing to try soon.
post #10 of 31
Looks very tasty Lee!! PDT_Armataz_01_37.gif
post #11 of 31
Great Post, Directions & Pics. Looks Awsome & your Smoker is Sweet looking as well!....Thanks!

post #12 of 31
Great Post!
post #13 of 31
LOL, i just bought 2 whole Pork Loins today and was gonna try and make a Fattie......not no more

Love the Qview
post #14 of 31


Looks really good! Used up all my points or I would definetly give some here!PDT_Armataz_01_37.gif
post #15 of 31
Great post way to go ... Never thought about using pork for jerky before. Gonna do it this weekend. Thanks.PDT_Armataz_01_34.gif
post #16 of 31
yeah made some bacon jerky a short while ago - was pretty good.
post #17 of 31
Great looking jerky. Thanks for the Qview.
post #18 of 31
Thread Starter 
Thanks folks
post #19 of 31
Great post PDT_Armataz_01_37.gif
The pics and the step by step are great !!! I think even I could follow them without messing it up cool.gif

Points for you PDT_Armataz_01_37.gif
post #20 of 31
looks good. Is 175-190 the norm for smoking jerky? I really want to try some but first I must learn all I can about the sport of jerky smokin.
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