Chili Lime Garlic Pork Jerky

[cpanderson]

Been doing some reading on the forum and there seemed to be an overwhelming appeal to trying pork jerky... so I happened by my food-4-less and found pork loin for $0.99 a lb, so figured, why not give it a shot! My dehydrator goes to 165 (my thermometer read 159, so not sure it gets to that temp)... but what I have read is that trich is killed around 140 degrees... so I should be good on that front... weighed my cure #1 after weighing my trimmed meat to dose at 165 ppm.... I should probably be good, yes? Any thoughts? Drying tomorrow... Recipe below:


Pork Center Loin 1.296 Kg
liquid smoke 3 tsp
worcestershire sauce 3 TBL
Soy Sauce 3 TBL
Chili Garlic Sauce 7 TBL
Salt 1.5 tsp
Brown Sugar 6 TBL
Lime Juice 3 Lime
Zest of lime 3 Lime
curing salt 2.63 g
jalapeno 3
Black Pepper 1 tsp
Onion Powder 1 tsp
Honey 4.5 tsp
PPM Nitrite 156
Bowl + Meat 1270 g
Bowl 216 g
Meat 1054 g
Grams Cure 2.63 g

 

[cpanderson]

I got a little side tracked today on my Longaniza making experiment, so I never got around to posting the product.... Right now it is in a brown paper bag balancing the moisture... maybe another day of that before it goes into the ziplock... I think I might have cut these a tad bit too thick, so it took 8 hr to get to where I felt good taking them off... flavor is good... different from what I am used to with beef, but good... will like to see how it tastes in 3 days