Pork Loin Jerky Q-View

Discussion in 'Pork' started by sportgd, May 3, 2016.

  1. sportgd

    sportgd Smoke Blower

    I was intrigued by this posting by Bear: http://www.smokingmeatforums.com/t/244780/pork-loin-jerky-step-by-step-with-pics then soon after I was at the grocery store and found a nice "5lb" pork loin for 1.70/lb.  I put the 5lb in quotes because after I trimmed it was 5.15lbs, someone had a bad day.  Naturally I had to try it out.

    He did an amazing job explaining his process so I will let you go check that out.  See below for pics!






    All in all it came out pretty good!  I think I would cook them a little less(I did 8 hours), and only smoke them for the first half... a modification to Bear's recipe I think I will do is to add more sweet... maybe maple syrup, maybe more brown sugar, thoughts?  Thanks for the recipe Bear!  Thanks for looking.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks pretty good from my house!

    Nice job!

    Al
     
  3. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Nice looking jerky.  Believe me, if I could get loin at that price, all my jerky would be from pork loin.

    When you're making jerky, every once in a while take 1 piece out of the smoker and try it.  That way you can monitor taste, smoke flavor, texture and tenderness/toughness.  Of course, that means you can't go fishing 1/2 way through the smoke.  LOL

    Gary
     
  4. sportgd

    sportgd Smoke Blower

    Thanks Al!
    There is a supermarket called tops close to my house that has it on sale like that all the time!  I'll definitely test it part way through next time! Thanks Gary
     

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