Great! Thanks so much for your help. We love your recipes.
I have 8.5# of beef roasts curing now to make your Dried Beef recipe. I’ve done it with venison roasts a lot, but this will be the first time making it with beef. Lookin forward to it! Thanks again!
Or $16 per pound at a Butcher Shop or Meat Processor.
That’s no joke! We used to get great dried beef from our (very) small town butcher in northern MN 40+ years ago when my folks would have beef butchered and processed there. The shop is still there, but the recipe has apparently changed. It is no longer the same, and not very good. That’s actually what prompted me to search out how to cure and smoke our own, many years ago. The search finally led me to this site, your step by step recipe, and the rest is history! . It is a bit ironic that this will be the first time actually making it with beef. I have to say the venison has been phenomenal though!
Hope my Canadian Bacon and pork loin jerky turn out as good. I can’t thank you enough for sharing your experience and recipes. This is a great bunch of people here on this forum.
Good day John, I really look forward to making this jerky this coming weekend. A local store has pork loin for $1.59/lb for an 8-10lb average loin. I might have to pick up a few of them for jerky and Canadian Bacon.
Although I truly look forward to using your recipe for the first initial batch, my family and I love a wide variety of marinades also. My question is, if I were to add the required amount of TQ to my marinade, could I use any marinade that I choose?
For example, if I have a #4 loin and I add the required 2 TBSP (1/2 TBSP/LB of meat), can I then add some teriaky marinade, or any other marinade which I choose to use?
As always, thank you for your contributions to this site. I think that I can speak for many others as well as myself to say that we truly appreciate your efforts and expertise.
Chad
Thank you Bear, that’s great information. I completely understand what you’re talking about. It’s not completely necessary but it’ll save on getting a 50/50 of good pieces versus somewhat extremely salty pieces.
Not sure if you know, but can you tell me what most companies put in their products to use for cure? I know that it’s probably mixed across the board, I just didn’t know if you were aware.
Sorry, Bearcarver, I wasn’t very clear. All I have done is trimmed the fat from the loin so far. I haven’t applied the TQ or brown sugar yet. I would like to use about 3# of the loin to make your pork loin jerky to give it a try.
I am just wondering if I can put the sliced loin in the jerky marinade today, keep refrigerated for 4 to 5 days until weather improves and smoking is possible.
Since I was going to be starting the Canadian Bacon process today, I wanted to also start the jerky. Mess up the kitchen once and be done! Thank you!
KS
I had my meat marinating for close to a week (due to time constraints etc)
Rinsed and dried it before I smoked it, and its delicious. Not too salty at all!
*Edit*
My girlfriend took some to work and my phone was blowing up around lunchtime telling me how incredibly good it was!!
I was getting the "Coworker A gave your jerky an A+++++++ feel free to make much more! And chicken jerky, and turkey jerkey, and... and..."
and
"My boss said its the best jerkey she has had EVER!!"
And the comments kept rolling in...
Success!
Thank you again for your recipe (and insight) Bear!!
I prepped a 8# pork loin and got 4# of meat for jerky . I did the 24 hour marinade and rinsed it . As I was going to start the smoker it started pouring and held out a couple hours to finally called it bust. My question is I froze the rinsed jerky....is it ready to smoke when thawed or should I marinade it again since I rinsed it.?.. thank you
I know this is old but I made this recipe and wanted to say thanks! Everyone loved it. I used boston butts since my husband loves loin too much to use on jerky. Lol. We raised ours pigs so it looked the least fattiest. I subbed pink cure because I didn't have tender quick.
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Yes, I looked up the sub for it so I used the right amount, thanks. It does look like bacon. I cut off as much fat as I could but this pig ate well.Looks Great---Yours looks like Lean Bacon.
However, in case you didn't know there's a Big Difference between TQ and Cure #1, as far as how much you should use.
Bear