A step by step jerky recipe. Part One

Discussion in 'Making Jerky' started by white cloud, Feb 10, 2009.

  1. white cloud

    white cloud Master of the Pit OTBS Member

    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.
     
  2. white cloud

    white cloud Master of the Pit OTBS Member

    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;
     
    mlol and hebrews12v2 like this.
  3. Nice q-view! Never had pork jerky, looks damn good though!
     
  4. davenh

    davenh Smoking Fanatic OTBS Member

    Great step by step Qview [​IMG].

    Will give this a go soon.
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good thanks for sharing and doing the step by step [​IMG]
     
  6. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeet!
    [​IMG]
     
  7. scubadoo97

    scubadoo97 Smoking Fanatic

    Thanks for the great tutorial
     
  8. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Looks great WC....Thanks for the tutorial!!
    [​IMG]
    I'll be tryin this with some beef....if I can find some...
     
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    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.
    Dan
     
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks very tasty Lee!! [​IMG]
     
  11. fishawn

    fishawn Smoking Fanatic

    Great Post, Directions & Pics. Looks Awsome & your Smoker is Sweet looking as well!....Thanks!

    POINTS!
     
  12. smokin365

    smokin365 Smoking Fanatic

    Great Post!
     
  13. uncletykie

    uncletykie Smoke Blower

    LOL, i just bought 2 whole Pork Loins today and was gonna try and make a Fattie......not no more

    Love the Qview
     
  14. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Looks really good! Used up all my points or I would definetly give some here![​IMG]
     
  15. sixpack

    sixpack Fire Starter SMF Premier Member

    Great post way to go ... Never thought about using pork for jerky before. Gonna do it this weekend. Thanks.[​IMG]
     
  16. yeah made some bacon jerky a short while ago - was pretty good.
     
  17. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Great looking jerky. Thanks for the Qview.
     
  18. white cloud

    white cloud Master of the Pit OTBS Member

    Thanks folks
     
  19. 1894

    1894 Smoking Fanatic SMF Premier Member

    Great post [​IMG]
    The pics and the step by step are great !!! I think even I could follow them without messing it up [​IMG]

    Points for you [​IMG]
     
  20. 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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