I was processing a pork shoulder last night.
Most of it's to go for a new bbq thing I'm trying - dry cured pork, cubed, marinated in honey, garlic and ginger and then quick cooked on the grill on skewers.
Took a couple of pound for this stuff.
Bacon-five spice jerky.
2 lb lean pork shoulder, rough cut
15g cure salt (or whatever your's recommends)
15g seasalt
15g brown sugar
1 heaped tsp chinese five spice powder
1/2 tsp smoked/unsmoked ginger powder (whatever you have)
1/2 tsp cbp
1/4 tsp garlic powder
1/2 tsp celery powder
1 tbs honey
handful oats (optional for you, essential for me ;-)
Mix up all ingredients in bowl and grind with a coarse grid.
Mix well and leave overnight.
Press flat about 1/4 inch(ish), score with pizza cutter into strips and transfer to dehydrator/smoker.
Cook at 155 for 4 hours.
Cut along lines to form strips. Eat :-)
have to say that the smell from this stuff is driving me mad, it's awesome.
I tore a piece off to try at 3 hours and it was near enough done.
Must be because it's pork as beef jerkies take around 6 hours plus for this thickness.
Pic below of it after 3 hours in the dehydrator.
It filled the whole tray when it started.
This could be a winner - also could be something I can sell :-)
When I've got a working smoker, I reckon a little smoke would make this stuff world class :-)
Most of it's to go for a new bbq thing I'm trying - dry cured pork, cubed, marinated in honey, garlic and ginger and then quick cooked on the grill on skewers.
Took a couple of pound for this stuff.
Bacon-five spice jerky.
2 lb lean pork shoulder, rough cut
15g cure salt (or whatever your's recommends)
15g seasalt
15g brown sugar
1 heaped tsp chinese five spice powder
1/2 tsp smoked/unsmoked ginger powder (whatever you have)
1/2 tsp cbp
1/4 tsp garlic powder
1/2 tsp celery powder
1 tbs honey
handful oats (optional for you, essential for me ;-)
Mix up all ingredients in bowl and grind with a coarse grid.
Mix well and leave overnight.
Press flat about 1/4 inch(ish), score with pizza cutter into strips and transfer to dehydrator/smoker.
Cook at 155 for 4 hours.
Cut along lines to form strips. Eat :-)
have to say that the smell from this stuff is driving me mad, it's awesome.
I tore a piece off to try at 3 hours and it was near enough done.
Must be because it's pork as beef jerkies take around 6 hours plus for this thickness.
Pic below of it after 3 hours in the dehydrator.
It filled the whole tray when it started.
This could be a winner - also could be something I can sell :-)
When I've got a working smoker, I reckon a little smoke would make this stuff world class :-)
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