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Jerky Question

babysmokologist

Fire Starter
47
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Joined Dec 25, 2011
I bought the LEM BBQ Jerky mix and plan to try making smoked ground pork jerky w/ a LEM Jerky Cannon. Do I need a certain fat content for consistency or flavor? Any smoking recommendations regarding time/temp, etc?

Thanks,

Gary
 

daveomak

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Eliminate the fat..... it will sour in jerky..... No idea on time... temp...less than 165.... Dave
 

grabber

Meat Mopper
166
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Joined May 3, 2009
Have to agree with Dave.  Personally, I would never use pork for jerky, due to the fat content.  I've used 90/10 ground beef in a jerky gun.  Don't dehydrate it over 165, as than you're cooking, not dehydrating.  Over 170, the fat will melt out of your product.  Keep it at 165 and you'll be fine.  Good luck.
 
19
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Joined Dec 31, 2013
You can totally use pork to make ground jerky.

First there are a few things. When using ground meats, it's always safer to use some nitrites or celery, ensuring that the finished product stays safe.

Next, using lean meat is ideal, but don't worry about that if you don't have it. All you have to do is adjust your temp according. This also depends on your smoker. If you have forced air over the jerky, then turn the heat up and you will cook off most of the undesirable fats. If not, you need to keep it got enough to take some of the fat off, over a longer period of time. Totally depends on the smoker.

Btw, I do a ground bison, with pork, and cranberries, and it's fatty. But so tasty!

Cheers!

David
 

babysmokologist

Fire Starter
47
13
Joined Dec 25, 2011
Thanks guys! I'm slowly climbing the learning curve with various types of meat. I'm set up to go with sausage or jerky right now. I have about 200lbs of pork/deer to process this week.

Gary
 

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