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Recent content by frigidaire48
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Well this was quite a fail! I added the cure to the marinade and soaked it for 24 hours per the instructions. It only took about 5 hours to dry in the smoker and 2 hours were at about 120º. When I opened the smoker the jerky actually had a scale of salt and the marinade was undetectable. I...
In case anyone gets to this I asked my local butcher about this. He said that cure is going to be mandatory with pork if you're not going to cook it very well which drying is not cooking very well. He said for jerky that he mixes the cure with his marinade and soaks it for a full 24 hours. I...
Hello All,
I posted this in pork but think this would be a more apropriate place. I want to make pork jerky from the loin. I have a lot of access to inexpensive loin. I was trying to avoid curing it but it really seems that's a foolish way to go. I only wanted to avoid it because I don't...
Hello All,
I have scoured this site and the rest of the web. I want to make pork jerky. I just got a dehydrator and a warning came with it to never dehydrate pork but you can ham. I'm not a big fan of the cured flavor. Except bacon!!! I have had uncured pork jerky. If I trim all visible...
Now I found that racks are premade to fit these fridges so that was convenient. I bent a pretty thick peice of steel to cover the stove pipe in the bottom to baffle the flame but let smoke and heat up.