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OK... I just made a batch and din't take pix- sorry...
But here's an outline for a great flavored jerky out of (relatively) inexpensive pork loin... with the added benefit of trim for sausage :{)
Take a whole loin... not the "tenderloin" BTW, and trim off sinew, fat cap and that rib meat portion...trim down to pure muscle loin. You'll lose about 20% doing this, but the jerky will be superior, and you now have sausage fodder
Seems I typically end up with 6 pounds sliced loin...so that's the recipe I'm gonna post:
6 pounds trimmed tight sliced pork loin
2 Oz Soy Sauce
4 Oz water
2 Oz dry white wine
2-3 Tbsp ground red pepper
4 Tbsp brown sugar
1 Oz honey
1 Tbsp powdered garlic
2 Tbsp ground ginger
3 Tbsp Tenderquick OR 8 grams Cure #1 and 3 Tbsp Kosher salt
Warm liquids and dissolve in solids, bag, burp and chill for 24 hours and dry how you will...smoker for smoke of course, but keep it light.
But here's an outline for a great flavored jerky out of (relatively) inexpensive pork loin... with the added benefit of trim for sausage :{)
Take a whole loin... not the "tenderloin" BTW, and trim off sinew, fat cap and that rib meat portion...trim down to pure muscle loin. You'll lose about 20% doing this, but the jerky will be superior, and you now have sausage fodder
Seems I typically end up with 6 pounds sliced loin...so that's the recipe I'm gonna post:
6 pounds trimmed tight sliced pork loin
2 Oz Soy Sauce
4 Oz water
2 Oz dry white wine
2-3 Tbsp ground red pepper
4 Tbsp brown sugar
1 Oz honey
1 Tbsp powdered garlic
2 Tbsp ground ginger
3 Tbsp Tenderquick OR 8 grams Cure #1 and 3 Tbsp Kosher salt
Warm liquids and dissolve in solids, bag, burp and chill for 24 hours and dry how you will...smoker for smoke of course, but keep it light.
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