Ref; Modified Malayasian Jerky

[TomKnollRFV]

Ever since I had that pork loin jerky, I've been wanting to make more, and I wanted to add my own touches to that Malayasian Jerky. So I went out Saturday and got me a Nesco 7.5 inch food slicer, and two pork loins at GFS.

This is the recipe from Jerkyholic, I will list the changes I did, not much really, this is in 3 pound chunks.

Per 3 pounds I roasted garlic infused seaseme seeds, 1 Tablespoon per pound. I also added 1 TBS of Seaseme oil per pound. For the liquids, I used 1/4 cup of Soy sauce for 2 pounds, and 1/4 cup White Zinfadel wine I had left from doing Bear's Jerky. So in total, roughly 3/4 cup.

One package I did to the exact measurements, the other things got hectic and I over dumped on garlic and onion powder. Trying to talk, read, remember my plan, and my dog trying to push me over at the same time. LOL.

Bonus shot; I also started curing more back bacon according to Disco, but one chunk had some red pepper added.

 

[MeatSkull]

I'm assuming you are using cure #1, if so I would dehydrate on the lowest setting if no adjustments and take your time.

 

[TomKnollRFV]

I'm assuming you are using cure #1, if so I would dehydrate on the lowest setting if no adjustments and take your time.

Correct. If you go to jerkyholic this recipe is there. I just modified it is all. Less liquid <I asked the owner about the liquid. I don't need a full cup of soy sauce for 3 pounds>

I just wanted a much stronger seaseme flavour so this is my attempt at that.

 

[flatbroke]

looks good. way to use the ole noodle Tom Doodle

 

[crazymoon]

TKRFV, Looking good !

 

[TomKnollRFV]

Just checked on the jerky, about 5 or so hours in, I'm doing this at 170f because we are supposed to get rain later. I think it looks like it's coming along nicely.

The pellets were sputtering out at the bend in the AMNPS so I hit it with the blow torch again, but now I think the smoke is to heavy and I nailed it with some ACV and water I keep in a bottle to dampen it a bit. We'll see if I just end up killing them out entirely or not.

 

[flatbroke]

Rock on tom

 

[TomKnollRFV]

Rock on tom

Thanks FB!

 

[TomKnollRFV]

Pulled and bagged up. I didn't want it to dry...I'm sure as it's cooled over night the flavours will change but I have to admit I think A: The white wine was a mistake and B: Probably never going to get the hit of toasted seaseme oil I was hoping for ever.

Ahh well, learning experiences right!?

 

[flatbroke]

Looking Tom o doodle. Keep it up buddy.

 

[TomKnollRFV]

Looking Tom o doodle. Keep it up buddy.

Thanks FB! Now I'm waiting for you to get into this jerky game!

 

[flatbroke]

Tempting. Very tempting

 

[TomKnollRFV]

Tempting. Very tempting

You won't regret using pork loin, I get mine from GFS, so easy to trim their pork loin. Pork seems to stay more tender then beef too.

 

[MeatSkull]

I see moisture building up in the bags, let them set overnight in a open bowl then bag in the morning, big difference!

 

[TomKnollRFV]

I see moisture building up in the bags, let them set overnight in a open bowl then bag in the morning, big difference!

I just hucked em in the fridge already. I put them in bags because I leave some in the fridge for every one else, some I take upstairs so it doesn't all get eaten at once lol.

 

[ksblazer]

Plan on giving pork loin jerky a try next time I do jerky.

So far I have only done beef jerky. Have had pork teriyaki jerky in the past and it's excellent.

So I'm thinking about making it spicy teriyaki by adding a little bit of Siracha along with the teriyaki sauce.

 

[TomKnollRFV]

Plan on giving pork loin jerky a try next time I do jerky.

So far I have only done beef jerky. Have had pork teriyaki jerky in the past and it's excellent.

So I'm thinking about making it spicy teriyaki by adding a little bit of Siracha along with the teriyaki sauce.

I'd actually not use Sriracha; get actual chili garlic sauce. It's not as sugary, more of the garlic and chili flavour. I think you'll find the pork loin makes amazing jerky and is sure far more economical!

 

[ksblazer]

Thanks for the tip. I always have some of that chili garlic sauce in the refrigerator.

Around here pork loin jerky goes for as much as beef jerky does. To get some that's any good. I had to go to the butcher/meat market. It used to be reasonably priced. But now days they are asking $20+ per lb of it.

That's getting to be more than I want to pay. Plus it's just cooler to make your own jerky and chat with you guy's here about it.

 

[TomKnollRFV]

Thanks for the tip. I always have some of that chili garlic sauce in the refrigerator.

Around here pork loin jerky goes for as much as beef jerky does. To get some that's any good. I had to go to the butcher/meat market. It used to be reasonably priced. But now days they are asking $20+ per lb of it.

That's getting to be more than I want to pay. Plus it's just cooler to make your own jerky and chat with you guy's here about it.

Woah wait. Really? Pork Loin is that much in WA? Here I go to Gordon Food Services and it's 1.69 a pound..! Crazy to me, the cost difference. Though maybe the cuts are different as well. I like pork jerky though..just seems all around more tender.

 

[ksblazer]

I can get pork loin for just under $3 a lb. But the butchers that sell teriyaki pork jerky are selling it for $20+ a lb. Just as much as their beef jerky at some places.

Now that I have the know how. I figure I can make a good 5 to 6lbs of my own pork jerky for what the butcher stores are asking for a lb of it.

I've noticed that the pork seems to be more tender as well. The 2 styles I have tried at the meat markets were teriyaki and Hawaiian.