- Jan 17, 2016
- 272
- 257
Let’s make jerky bought a pork loin I’m going to use masterbuilt 40
Trimming it up
I froze it approximately 3 hours for slicing
I ended up with 3 batches 2lb 2lb 3lb
I am make the following recipes
First will be Walt’s sweet teriyaki thx Walt I would tag ya but I don’t have it figured out yet..
2lb pork loin sliced..1/3 cup teriyaki,I used plain great value sauce,the original calls for the soy vay Veri..1/3 cup pineapple juice, 1/4 cup water 1/3 cup brown sugar, 1/3 cup white granulated (regular table) sugar, 1 heaping TBS fresh grated ginger and 1 heaping TBS fresh minced garlic.
The second 2lb Batch dragon fire from the jerkyholic page it’s a teriyaki habanero
https://www.jerkyholic.com/dragon-fire-beef-jerky/
And the 3 lb is a recipe my dad always made
i used the proper amount of cure #1 in all recipes
Start jerky 8:30 @160 for 1 hour no smoke
9:30 added apple chips and spun 2 Bottom racks around because of uneven heat caused by being over the element bump temp to 180 to get chips burning.
10:30 back to 160
12:00 few pieces on bottom rack are done
3 ½ hours leaving temp at 160°
Pulled the two Bottom racks @ 2:30 total 6 hours
Pulled remaining racks a 3:30 total 7 hours. I got 5 lbs in the smoker mes 40. I’ll finish the remaining 2lb tomorrow.. thxyou every one for the great information this site and members provide..
I am make the following recipes
First will be Walt’s sweet teriyaki thx Walt I would tag ya but I don’t have it figured out yet..
2lb pork loin sliced..1/3 cup teriyaki,I used plain great value sauce,the original calls for the soy vay Veri..1/3 cup pineapple juice, 1/4 cup water 1/3 cup brown sugar, 1/3 cup white granulated (regular table) sugar, 1 heaping TBS fresh grated ginger and 1 heaping TBS fresh minced garlic.
The second 2lb Batch dragon fire from the jerkyholic page it’s a teriyaki habanero
https://www.jerkyholic.com/dragon-fire-beef-jerky/
And the 3 lb is a recipe my dad always made
Start jerky 8:30 @160 for 1 hour no smoke
9:30 added apple chips and spun 2 Bottom racks around because of uneven heat caused by being over the element bump temp to 180 to get chips burning.
10:30 back to 160
12:00 few pieces on bottom rack are done
3 ½ hours leaving temp at 160°
Pulled the two Bottom racks @ 2:30 total 6 hours
Pulled remaining racks a 3:30 total 7 hours. I got 5 lbs in the smoker mes 40. I’ll finish the remaining 2lb tomorrow.. thxyou every one for the great information this site and members provide..