Pork Loin Jerky (Step by Step with Pics)

Discussion in 'Making Jerky' started by bearcarver, Apr 8, 2016.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Pork Loin Jerky (Step by Step with Pics)


    I saw this done by at least 3 different guys, so I combined the things they did, and came up with what I did below.

    Pork Loin (not Pork Tenderloin) is a very lean cut of meat, which is what you want for Jerky, and it costs less than half as much as Lean Beef. This Loin was $1.68 LB.

    I made a few changes in what I actually did to make it even better than my first batch came out.

    So I began with about 6 pounds of Boneless Pork Loin. I trimmed off everything that wasn’t nice solid red meat. You can save the trimmings for sausage or anything that suits your fancy. Then I sliced it all into 1/4” thick slices. Then I mixed up the following batch of Curing & Seasoning Brine:

    Curing & Seasoning Brine (Per pound of Meat):
    Tender Quick———————————1/2 TBS
    Brown Sugar———————————3/4 TBS
    Black Pepper———————————1 tsp
    Cayenne—————————————1/4 tsp
    Garlic Powder——————————1/2 tsp
    Onion Powder——————————1/2 tsp
    Ground Ginger——————————1/2 tsp
    Worcestershire Original——————1/2 ounce
    White Wine————————————1/2 ounce
    Water———————————————1 ounce

    Mix this all real good, until the Brown sugar dissolves.

    Then I drop 1 piece at a time into the Marinade (Brine), to be sure each piece gets a good coating on both sides, and from there into the Ziplock bag.
    After all pieces have been tossed into the bag, I dumped the rest of the Marinade into the bag with the meat (not much left).
    Then I put that bag on a tray (in case of a leak), and into the fridge for 24 hours.
    During that 24 hours, I flip the bag over every 2 hours, and reach inside the bag a couple times to stir the pieces around, so the inside pieces get a turn on the outside.
    Then after 24 hours, I rinse all the pieces off & put them on paper towels to pat dry.

    Now it’s time to put in Smoker:
    8:00—————Put all pieces on top 4 racks of my 6 rack MES 40. (I put Frog Mats & Q-Mats on racks first)
    8:00—————Start Smoker & set to maintain 140° of heat.
    8:30—————Fill two rows of my AMNS with Hickory Dust, and light one end.
    10:00————-Put AMNS on bottom rack on left end (away from heating element)
    12:00————-Bump heat up to maintain 150° of heat.
    4:00—————All pieces are dark reddish color, and they crack when bent, without breaking.
    4:00—————Remove from Smoker & take in house, lay out to cool.

    Then put all the pieces in a big Zip lock, leave the bag open and put in fridge over night.

    Next day I kept a few pieces and gave all the rest to my Son. He loves Jerky!!

    This stuff really is Great, and so much cheaper than Beef Jerky!



    Thanks for looking, and enjoy the Pics.

    Bear




    About two thirds of a Boneless Pork Loin after trimming down to pure Red Meat only:
    DSCN2441.jpg



    All sliced up into 1/4” slices of 4 pounds, 8 ounces of Pork Loin:
    DSCN2443.jpg



    Mixing up my Curing & Seasoning Brine:
    DSCN2447.jpg



    Each piece goes into the Brine one at a time:
    DSCN2449.jpg



    Then each piece goes into the Ziplock:
    DSCN2450.jpg



    All 4.5 pounds goes into the fridge for 24 hours, flipping & mixing every 2 hours:
    DSCN2451.jpg



    4 Racks full goes into my MES 40:
    DSCN2453.jpg



    Some of the pieces cooling before bagging:
    DSCN2456.jpg



    A plate full of Great Tasting Pork Jerky:
    DSCN2455.jpg
     
    Last edited: Oct 11, 2017
  2. Great Looking Jerky there John,   I like Pork Jerky The last two times I made Jerky it was pork   Yours looks really good,   Now I know you can mail me some

    [​IMG]

    Gary
     
  3. Looks really good. Could cure #1 be used in place of the TQ? Should I use #2 instead of #1? Thanks
    Rob
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great bear! I have some jerky going in this weekend and some of it is pork loin too!

    Points!
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You can use cure #1 in place of TQ. However the amount that you use is different. Cure #2 is not for making jerky.

    Give this link a read:

    http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
     
  6. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Another Masterclass Bear!

    Points all the way.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Gary!!!

    This is good stuff, but I gave just about all of it to my Son.

    And Thanks for the Points!!

    Bear
    Thank You Rob!!

    Sure, you could use Cure #1 instead----Then you'd use a lot less, and you'd be adding some salt with the Cure #1.

    Bear
     
  8. twoalpha

    twoalpha Smoking Fanatic

    John

    Some awesome looking jerky. [​IMG]

    Pork loin makes some fine jerky.

    Larry
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Case!!

    And Thanks for the Points Too!!

    Bear
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's some tasty looking jerky.

    Gonna have to try some.
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job, John!

    I'm not a big jerky fan, but pork jerky sounds very interesting.

    Points for getting me thinking!

    Al
     
  12. idahopz

    idahopz Smoking Fanatic

    I've never done pork jerky, but am now encouraged to try!

    [​IMG]
     
  13. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Bear, that is great looking jerky,maybe you can adopt me so some of that jerky will be headed my way ! [​IMG]  [​IMG]
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Haven' tried Pork Jerky yet.You made it look good as always thanks for sharing Points

    Richie
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Monkey!!

    And Thanks for the Points!!

    Bear
    Thanks Larry!!

    And for the Points Too!!

    Bear
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Adam!!

    And Thanks for the Points!

    Bear
    Thank You Al !!

    I'm with you, I'm not a big Jerky Fan----I made these for my Son---He loves Jerky.

    It was good stuff though---I kept a few pieces.

    And Thanks for the Points!

    Bear
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Idaho!!

    This stuff is Great, and so much cheaper than Beef!!

    And Thanks for the Points!

    Bear
    Thank You CM !!

    And for the Points too!!

    Bear
     
  18. Today is my lucky day...  I haven't check the forum for a few days and what is the fist thing I see.....  Bears Great Looking Pork Jerky....   That really looks good, I can almost taste it.  Bear, you know I have to try this.  I have two loins in the freezer so this one is right up my alley.  Thanks for the posting and the great idea..   

            [​IMG]  

    John
     
  19. b-one

    b-one Smoking Guru OTBS Member

    Great looking jerky!
     

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