After seeing Joe and Steve crank out the delicious Asian jerky I just had to jump in. I’ve meant to make jerky for the better part of a year after Robert sent me the dehydrator he retired. I prepped around 21 lbs starting weight pork loin. Trimmed well and went with roughly 1/4” slices against the grain on my Chefs Choice slicer. Didn’t take a lot of pics other than the finishes. All we’re done at 160F in a Nesco Pro. I used my buddies so I could stack the trays from mine and his for 10 trays total. First up was an Asian version modeled after Joe’s post here https://www.smokingmeatforums.com/threads/asian-pork-jerky.315430/#post-2338289 I didn’t have gojuchang handy so made a few tweaks. I doubled the chili garlic sauce, triples the sweetener as I used Brown Swerve, added 2 T gojucharu Korean pepper flakes to replace the missing smokiness of the gojuchang and finally added about 1 t of msg for the 10 lbs. I also used cure #1 at the rate of 1t per 5 lbs. I hit it all with with extra red pepper flakes as I loaded the dehydrator. This batch took overall around 7-8 hours for all to finish. Just delicious! Here is a little of the finished product
Next up was a version that’s been on my to do list for close to two years. I am huge fan of jerk pork. When we hit Jamaica I eat it daily!! This is my nod to some of the best spicy food ever. Again roughly 10 lbs of pork 1/4” slice against grain. Marinade for 10 lbs was 1 cup Brown Swerve , 2 cups lime juice , 1 cup olive oil, 8T tamari (can use soy) 1 cup water and lastly a 10 oz. jar of Caribbean Sunshine mild jerk paste. I had the mild in the pantry so added 1/2 t of a red savine habanero and fatali pepper powder blend to amp it up. That it did!! Again used cure #1 at 1t per 5 lbs of meat. Marinaded overnight. This too far longerat around 10+ hours for all to finish. I did not disappoint. I keep it outside in the garage frig to slow down my consumption lol. Pic doesn’t do the flavor justice. If you love jerk this is a MUST!!
I had about a lbs of meat left so tried a recipe I found online for bbq jerky. I used pork instead of beef. This is good but will get a lot of mods before I make again. I made enough for 5 lbs as I meant to get more meat but ran short on time. Marinade per 5 lbs 1 cup Brown Swerve , 1t black pepper, 1 2/3 cup red wine vinegar, 1 2/3 cup no sugar added ketchup, 2T onion powder, 2T ground mustard powder, 1T garlic powder, 1T salt and my initial mod adding 2T smoked paprika. 1t cure # for 5 lbs.This is tasty but just a little too ketchup forward. I’ll add Worcestershire, more smoked paprika and bump up the salt next time.
Passed out a lot of samplers and actually have people trying to place orders lol. Good chance I’ll take those orders at $25-$28 / lbs. That’s a wrap. I have one more version planned yet this week if work let’s up a little. Thanks for looking.
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