jerky from pork

bosshoss4

Newbie

Original poster

Dec 7, 2009

3

10

• Jan 12, 2010

• #1

can you make jerky from pork? thanks Hoss

 

smokingohiobutcher

Master of the Pit

OTBS Member

Jun 21, 2009

1,185

34

The North Coast of Ohio

• Jan 12, 2010

• #2

Some people do. the best cut would be the boneless pork sirloin end...
SOB

 

bosshoss4

Newbie

Original poster

Thread starter

Dec 7, 2009

3

10

• Jan 12, 2010

• #3

are there any tricks or temps to worry about??

 

smokingohiobutcher

Master of the Pit

OTBS Member

Jun 21, 2009

1,185

34

The North Coast of Ohio

• Jan 12, 2010

• #4

Not sure I haven't tried it myself yet...its on my list.

A friend of mine does it for his butcher shop he owns. just uses pork sirloin end sliced thin (with the eye removed) instead of beef in his jerky recipie. I want to try to make a sweet n' sour pork jerky recipie!!

just remember to use cure salt and stay below 150* temp...it should work out fine.
L8ter
SOB

 

bosshoss4

Newbie

Original poster

Thread starter

Dec 7, 2009

3

10

• Jan 12, 2010

• #5

thanks sob nice pups you got

 

uncle_lar

Smoking Fanatic

OTBS Member

Feb 4, 2009

903

14

Hennepin, Illinois

• Jan 12, 2010

• #6

I would imagine you can, I have made turkey , and goose jerky before and it came out good I dont see any reason why you couldnt use pork, as long as you make sure and cure it properly.
might turn out tasting more like dried ham? but heck, give it a try and let us know how it turns out

 

arch_cpj

Newbie

Dec 26, 2005

25

10

• Jan 12, 2010

• #7

keller meats here in medina cty ohio jerks about anything includind a sweet pork and mmmmmmmmmmmmmmm they will also sell u seasonings 7 -8 bucks to to 15lbs I just made 10lds beef and mmmmmmm

 

piker

Smoke Blower

Feb 11, 2009

126

22

Barnwell Alta

• Jan 20, 2010

• #8

I have made it several times out of pork loin the same as beef with no problems. I read on one forum one guy had resevations about final temp. He said it should be at least 165f to be sure. Mine never gets over 150f so to each his own. Piker