Pecan Smoked Hickory Pork Jerky

[Fishawn]

Finally got around to making some pork jerky...... Used the Hi Mountain Hickory blend..... Cut the strips using me old Hi Mountain jerky knife & cutting board that I have had forever..... It really works well for this & the knife is as sharp as day 1...... ..... So, 24 hours in the cure/seasoning & hit aboot 1/2 of them with red pepper flakes..... Into the Cookshack @ 200* with Pecan for about 1.5 hour, then cut off smoke & dropped temps to 170* for a few more hours until done.... Turned out pretty good flavor & smoke wise, just a different texture with the pork..... I'm thinking next round of pork will be some sort of teriyaki mix/brine/cure thingy.

[Bearcarver]

That looks mighty tasty, Scott!!!-----

Don't let me miss the Teriyaki Batch, when you do it!!!!

I love Teriyaki !!


Bear

[ALX]

Nicely done cat gator daddy........

[Richtee]

Loin jerky's good stuff! MAn...that jerky board cuts 'em pretty think eh. I have never used one.

That recipe I posted could be modded to more a TY type...more ginger and sugar would be a start. I just like a hint of the sweet.

[Doug S.]

Those pieces look kinda thick what was the total time ??

[BBQ Engineer]

I'd hit one a those red pepper pieces, oh, and slide me a natty too.

[Fishawn]

Those pieces look kinda thick what was the total time ??

Yeah they are kinda thick & I used the thinner side of that dual sided cutting board.

Aboot 5-6 hours I'm guessing total time in the smoker, but only aboot 1.5 hour with smoke. I didn't keep an eye on the time, just til they felt right. Didn't wanna dry them out too much.

[Richtee]

Yeah they are kinda thick & I used the thinner side of that dual sided cutting board.

You COULD cut strips outta those "sheets". That big/thick of jerky is a PITA to get dried. I try to keep mine at about 3/16ths tops.

[ALX]

Question fish........Looks like to the left of your cutting board its slotted so you can control the thickness.........maybe i just need a drink.

If so.....Thats a neat idear and could be usefull in many applications and easy to make etc...

[Fishawn]

You COULD cut strips outta those "sheets". That big/thick of jerky is a PITA to get dried. I try to keep mine at about 3/16ths tops.

They dried out fine actually.... The pieces that were a little thicker still have some bend before breaking & the slightly thinner pieces will snap or break when bent.

Question fish........Looks like to the left of your cutting board its slotted so you can control the thickness.........maybe i just need a drink.

If so.....Thats a neat idear and could be usefull in many applications and easy to make etc...

It's actually the corner joints that look like they would be adjustable....... I measured the insides on the cutting board & it was 7/16" & 1/4" and now that I think aboot it, I believe it came with a wood insert that was about 1/8" you could insert into the recessed areas to make even thinner slices.... Wonder where the hell that thing is

Here's a couple of pics to see the "break" and thickness of a couple of pieces standing up..... I guess the only thing to scale the thickness would be the red pecker flakes Of course, had to have another sample It's pretty good actually.

[ALX]

AHHHHHH.....i definetly goon have a drink now.....Thanks esplaining it....


It's actually the corner joints that look like they would be adjustable....... I measured the insides on the cutting board & it was 7/16" & 1/4" and now that I think aboot it, I believe it came with a wood insert that was about 1/8" you could insert into the recessed areas to make even thinner slices.... Wonder where the hell that thing is

Here's a couple of pics to see the "break" and thickness of a couple of pieces standing up..... I guess the only thing to scale the thickness would be the red pecker flakes Of course, had to have another sample It's pretty good actually.




[/QUOTE]

[Richtee]

Ok... well as long as it worked out. My typical dry time is about 3 hours after a cool smoke on PL jerky, but I'm using the Jennaire downdraft too.

[Critterhunter]

Missed thisI think I'll try thisLike the Hi Mt.cures.

[Richtee]

Missed thisI think I'll try thisLike the Hi Mt.cures.

Hey CH...check out my home brew cure too

http://www.smoked-meat.com/forum/sho...25140#poststop

Gets great reviews... and ya prolly already got the stuff :{)

[Randy956]

I think I like it!! That looks much better and leaner than what my wife makes with flank steak. (do NOT tell her I said that, either)