I got a pork loin and part is going to become Jerky, and I don't feel like going out to get any thing special, so I plan to use what I have on hand, which I'd like to think I have enough grasp of what I'm doing you guys can verify the mariande won't be horrid.
1/4 cup Red Wine.
1/8th cup Worschertise.
1/8th cup Seaseme Oil.
1 Tablespoon Brown Sugar.
2 Tablespoons Black Pepper.
2 Tsp Onion Powder
2 Tsp Garlic Powder.
1/2 Tsp Salt
1/4th Tsp Prague Powder 1
I am aiming for a fairly easy mixture to use with pork loin. I figured I'd mix and bag this after supper and let it sit till saturday morning to smoke/try to smoke. <Weather dependent, I might use the oven>.
Does any one see any glaring problems? This is for a 'pound' but I already know in effect, if the liquid covers the jerky, you don't need to make the exact amount again per pound.
I do have soy sauce, but I am curious if I can not use it...
1/4 cup Red Wine.
1/8th cup Worschertise.
1/8th cup Seaseme Oil.
1 Tablespoon Brown Sugar.
2 Tablespoons Black Pepper.
2 Tsp Onion Powder
2 Tsp Garlic Powder.
1/2 Tsp Salt
1/4th Tsp Prague Powder 1
I am aiming for a fairly easy mixture to use with pork loin. I figured I'd mix and bag this after supper and let it sit till saturday morning to smoke/try to smoke. <Weather dependent, I might use the oven>.
Does any one see any glaring problems? This is for a 'pound' but I already know in effect, if the liquid covers the jerky, you don't need to make the exact amount again per pound.
I do have soy sauce, but I am curious if I can not use it...