Well, after drooling all over my keyboard after seeing
disco
Thai pork jerky. I just knew I needed to try something like that.
So, I got the jerky board out. And sliced up 2 pounds on loin at 1/8" pieces.
I figured that after I added the cure. All bets are off on the spices. After some thinking and research. I came up with this:
1/2 cup soy sauce
2 tbs sriracha sauce
2 tsp black pepper
2 tsp onion powder
2 tsp garlic powder
1/2 tsp ginger powder. Next batch I'll use 1 tsp.
2 tbs brown sugar
2 tbs worsy sauce
2 tsp roasted sesame oil.
1/2 tsp cure #1.
Mix all this up well and then mix the pork into it.
After reading Discos comments about the brine not getting deep into the meat. I decided to vacuum marinade this.
Simple to do. I put it in a gallon mason jar. And vacuumed sealed it. And gave it a good shaking around.
After about 12 hours. I emptied the jar into a colander to let it drain while I got the oven preheated to 350 degrees (smoker still down waiting for parts)
Truth be told. I usually just use the oven anyway for jerky.
After the oven is ready, I put the meat in. And let it get to 145 IT. After it got to 145.
I removed it from the oven. And reduced the oven temp to 190. And returned the meat to the oven with the door cracked open to let the moisture out.
After 4 hours I deemed it jerky!
2 jerky trays with the pork ready for the oven.
Test piece after 3 hours. Still needs a touch more dry time. But, man. This tastes awesome! Considering the cost between pork and beef. I'll be making more pork jerky until beef prices
get more realistic. Though some prices have come down. I bought some London broil yesterday for 2.99 a pound. Until then I couldn't find it for less then 6.00 pound.
disco
Thai pork jerky. I just knew I needed to try something like that.So, I got the jerky board out. And sliced up 2 pounds on loin at 1/8" pieces.
I figured that after I added the cure. All bets are off on the spices. After some thinking and research. I came up with this:
1/2 cup soy sauce
2 tbs sriracha sauce
2 tsp black pepper
2 tsp onion powder
2 tsp garlic powder
1/2 tsp ginger powder. Next batch I'll use 1 tsp.
2 tbs brown sugar
2 tbs worsy sauce
2 tsp roasted sesame oil.
1/2 tsp cure #1.
Mix all this up well and then mix the pork into it.
After reading Discos comments about the brine not getting deep into the meat. I decided to vacuum marinade this.
Simple to do. I put it in a gallon mason jar. And vacuumed sealed it. And gave it a good shaking around.
After about 12 hours. I emptied the jar into a colander to let it drain while I got the oven preheated to 350 degrees (smoker still down waiting for parts)
Truth be told. I usually just use the oven anyway for jerky.
After the oven is ready, I put the meat in. And let it get to 145 IT. After it got to 145.
I removed it from the oven. And reduced the oven temp to 190. And returned the meat to the oven with the door cracked open to let the moisture out.
After 4 hours I deemed it jerky!
2 jerky trays with the pork ready for the oven.
Test piece after 3 hours. Still needs a touch more dry time. But, man. This tastes awesome! Considering the cost between pork and beef. I'll be making more pork jerky until beef prices
get more realistic. Though some prices have come down. I bought some London broil yesterday for 2.99 a pound. Until then I couldn't find it for less then 6.00 pound.
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