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Pork Loin Jerky (Step by Step with Pics)
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Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Bear, Darn great looking Jerky. Will have to get some loin when freezer needs restocking Another "Great item from the Bearcarver" You never stop amazing me with your items...Thanks for helping us all... Cubbyold red electric char-broiler smoker
converted cast-iron bbq smoker
newly acquired used Cajun injector xl
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Originally posted by XLR8R View PostMy wife doesn't like "pork".
She does loves bacon (duh!), pork chops, and BBQ Char Sui.
She claims to hate pork roast. (WTF!)
I actually think she doesn't include any of the above as "pork".
I'm going to make her some pork jerky and claim it's vegetarian.
Women! Go figure!
(no offense intended to the ladies on this site!)
Bear
Originally posted by THUMPERRRR View Postoutstanding...
great idea!!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Flyingcubby View PostBear, Darn great looking Jerky. Will have to get some loin when freezer needs restocking Another "Great item from the Bearcarver" You never stop amazing me with your items...Thanks for helping us all... Cubby
Thank You Cubby!!
I just followed a few other guys on this one, and elaborated a bit more.
I love the price of Boneless Pork Loin.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Hey Bear, got a question for you on this one. I see you're using 1/2 Tablespoon of tender quick per pound for this. From what I've seen most places recommend a whole tablespoon for whole muscle curing and a half for ground meats. I'm not sure why the difference exists in the first place, but can you comment why this recipe uses the amount for ground meat and not whole muscle?Mike
Life In Pit Row
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Originally posted by PitRow View PostHey Bear, got a question for you on this one. I see you're using 1/2 Tablespoon of tender quick per pound for this. From what I've seen most places recommend a whole tablespoon for whole muscle curing and a half for ground meats. I'm not sure why the difference exists in the first place, but can you comment why this recipe uses the amount for ground meat and not whole muscle?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostYou don’t cure it whole muscle. You cure it sliced.
The only possible explanation that I can come up with on my own is the whole muscle needs more because some of the nitrite breaks down before it's made it into the muscle, where the ground meat has so much surface area that it can penetrate quickly enough to not need the extra?Mike
Life In Pit Row
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Originally posted by PitRow View PostHey Bear, got a question for you on this one. I see you're using 1/2 Tablespoon of tender quick per pound for this. From what I've seen most places recommend a whole tablespoon for whole muscle curing and a half for ground meats. I'm not sure why the difference exists in the first place, but can you comment why this recipe uses the amount for ground meat and not whole muscle?
Good Question:
Depending on which Morton's book you look at, you will see 2 different methods for using TQ on Jerky.
#1 The one method is to use 1 TBS per pound of sliced Jerky, and curing it for 1 Hour.
#2 The other method is to use 1/2 TBS of TQ, and curing it for 24 Hours.
I used the #2 method because I think it gives it a more even spreading over the 24 hours than hitting it harder for one hour.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by PitRow View Postright, but it's also not ground. I suppose with such a thin slice it probably acts more like ground though. Can you explain why the difference in cure amounts for the two though? To my feeble brain, meat is meat, it should need the same amount of cure regardless of if it's ground or whole.
The only possible explanation that I can come up with on my own is the whole muscle needs more because some of the nitrite breaks down before it's made it into the muscle, where the ground meat has so much surface area that it can penetrate quickly enough to not need the extra?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostIt IS considered “ground”. Therefore absorbs the cure- AND salt..much more efficiently. The half tablespoon cure is plenty to take care of the job on the slices. And since the salt is more efficiently absorbed... you only need half the amount as opposed to a bigger hunk.
I stated the two ways Mortons suggests above:
1TBS for one hour, or 1/2 TBS for 24 hours.
I always wondered about their difference between Ground & whole meat too, and I always figured it the same way you just stated.
However---------Now explain to me why Cure #1 is used in the same amounts for both whole meat AND Ground Meat.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostHowever---------Now explain to me why Cure #1 is used in the same amounts for both whole meat AND Ground Meat.
BearIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostSalt content. Most all cure recipes have a slight excess of nitrate/ite. Within Gov’t recommendations hopefully..but even those guidelines are a little overkill.
That doesn't explain why we use twice as much TQ on Whole meat than we do on Ground meat.
Then turn around & use the same amount of Cure #1 on both Whole meat & Ground meat.
I've been wondering about that one for years, and I'm still wondering. Apparently you are too, because you have no real answer.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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It’s the SALT. NOT the cure. Cure 1 “has no salt” (at 1 tbsp/5 pounds)
TQ is “diluted”, yet contains enough cure at the reduced rates..TO ACCOUNT FOR THE SALT so as to be an effective curing agent.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostIt’s the SALT. NOT the cure. Cure 1 “has no salt” (at 1 tbsp/5 pounds)
TQ is “diluted”, yet contains enough cure at the reduced rates..TO ACCOUNT FOR THE SALT so as to be an effective curing agent.
That has nothing to do with it because you are supposed to add salt when you use Cure #1.
TQ isn't diluted. It has the same amount of cure as what is needed with Cure #1.
5 TBS of TQ has the same amount of cure in it as 1tsp of Cure #1. That is good for 5 pounds of whole meat.
If you don't know the answer, don't make up a story that has nothing to do with it. Someone else might know the answer---I don't. I've just been blindly following the instructions for 7 years.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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The answer is... TQ has enough cure at half the whole muscle amount for ground thin meat due to quicker absorbtion. You could use less cure 1 in ground/jerky and be fine.
OK
[yt]watch?v=Otm4RusESNU[/yt]In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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