So I gathered up a 9+ pound Pork Loin yesterday.
I cut it into chunks I could fit into my premade-from-a-roll, 11" X 11" and froze up 5 vacuumed bag chunks.
I kept out an end that was pretty big to make myself a pile of Pork Loin Jerky to enjoy when sitting in L.A. Traffic pulling a rental trailer.
I carry a 30 ounce vacuum glass (Tumbler) of water and ice to sip on, and a jug of additional water for refills for those long days.
I found that XM stations of C&W, Jerky, and cold water, keeps me entertained while dealing with traffic morons. I settle in behind an 18 wheeler, munch, and enjoy tunes.
So I seasoned mine up with a simple recipe, and added 1/2 tsp of Cyan to ward off most interest. (OH! It's too peppery!) :rolleyes:o_O ;)
Heh, heh, more for me. My little buddy likes it, but drinks a lot of water after.
I used this recipe, but used Pork Loin, and because I'm a deviate, I added 1/2 tsp of Cyan Pepper to the marinade for heat, and I used my new Foodsaver Vacuum Marinade Chamber over night to marinade my pork loin after slicing it. (It worked wonderfully)
I DO NOT use any liquid smoke. If anything, I tend to be a bit heavy handed with my Garlic and Pepper. I like the Cyan for that "afterburn". (That insures my jerky gets left alone around here. :p )
5 hours in the Presto Dehydro was right for me.
Cracked open some beers, a jar of Al's Pickles, and several handfuls of this Pork Loin Jerky.
The 5 YO Grand Daughter approves of Al's Dill Pickles,
but the jerky is too hot, and she isn't old enough for beer yet.
Nice Family Saturday.
Little Ava told her Mama, "I'm sugar. Because Grandpa said so." :rolleyes:
I don't have much influence around here... :p;)
I think Pork Loin is my favorite Jerky meat. ;)
I cut it into chunks I could fit into my premade-from-a-roll, 11" X 11" and froze up 5 vacuumed bag chunks.
I kept out an end that was pretty big to make myself a pile of Pork Loin Jerky to enjoy when sitting in L.A. Traffic pulling a rental trailer.
I carry a 30 ounce vacuum glass (Tumbler) of water and ice to sip on, and a jug of additional water for refills for those long days.
I found that XM stations of C&W, Jerky, and cold water, keeps me entertained while dealing with traffic morons. I settle in behind an 18 wheeler, munch, and enjoy tunes.
So I seasoned mine up with a simple recipe, and added 1/2 tsp of Cyan to ward off most interest. (OH! It's too peppery!) :rolleyes:o_O ;)
Heh, heh, more for me. My little buddy likes it, but drinks a lot of water after.
I used this recipe, but used Pork Loin, and because I'm a deviate, I added 1/2 tsp of Cyan Pepper to the marinade for heat, and I used my new Foodsaver Vacuum Marinade Chamber over night to marinade my pork loin after slicing it. (It worked wonderfully)
I DO NOT use any liquid smoke. If anything, I tend to be a bit heavy handed with my Garlic and Pepper. I like the Cyan for that "afterburn". (That insures my jerky gets left alone around here. :p )
5 hours in the Presto Dehydro was right for me.
Cracked open some beers, a jar of Al's Pickles, and several handfuls of this Pork Loin Jerky.
The 5 YO Grand Daughter approves of Al's Dill Pickles,
but the jerky is too hot, and she isn't old enough for beer yet.
Nice Family Saturday.
Little Ava told her Mama, "I'm sugar. Because Grandpa said so." :rolleyes:
I don't have much influence around here... :p;)
I think Pork Loin is my favorite Jerky meat. ;)
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