Pandemic Pork Jerky in my stick burner.

[SMOKE FREAK]

A Non Weber post by request...

To smoke my jerky I make a makeshift snake in the fire box of my Longhorn with Hickory chunks.
This will burn around 4 hours with chamber temps around 100 degrees.


The marinade I mix up includes a cure which keeps the meat safe during the long time in the danger zone.

After the meat spends it's time in the smoke
the racks are moved in to the oven set on it's lowest temp (170) with the door propped open
to let moisture escape. This is when the drying takes place. Takes another 3-4 hours to get dry.
Meanwhile another batch will take it's place in the smoker.

I can do two batches in a single day turning 5# of raw meat into jerky.


I have no idea the finished weight since I have to run several quality tests throughout the day.


Up close and personal. This piece is being sacrificed in the name of quality control.


Usually I let the jerky set overnight before I vac seal it into smaller sized packages of around 6 pieces.
No need for refrigeration. The key to jerky is getting the moisture low enough to inhibit bacteria growth
and sealing it tight with no oxygen. It'll last for weeks. My wife just opened a bag of beef that was made
before Christmas, Good as the day I sealed it.

That about sums it up.
Thanks for looking.

[JEBIV]

very nice!!

[HoosierKettle]

Awesome post. Looks delicious. I've got an eye round roast that needs jerkified but I'll have to give pork a try.


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[SMOKE FREAK]

I paid .99/lb for the pork loin. Round roasts are 4.99 and higher. While I may be partial to beef, the price of the pork makes it happen.

[bbqking01]

I've thought about doing pork as it is usually cheaper, just a little nervous of the bacteria thing.


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[SMOKE FREAK]

I've thought about doing pork as it is usually cheaper, just a little nervous of the bacteria thing.


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Please explain the bacteria nervousness to me.

[Kneab]

That looks good.
I have only made beef jerky so far.
I may have to try this.

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[SMOKE FREAK]

That looks good.
I have only made beef jerky so far.
I may have to try this.

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Beef is best but the pork is so much more affordable that I can't turn it down.

[SmokeVide]

Can you share your recipe, and whether you use cure No. 1 or cure No. 2?

[HoosierKettle]

I would like the recipe as well. I have made salmon jerky that was good but I probably wouldn't make it again.

I think I would really like pork jerky though.

Also want to get an extruder and try ground meat jerky. A customer of mine makes it and is way better than I thought it would be.


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[SMOKE FREAK]

Recipe. Will do. probably not till the morning though.

[SMOKE FREAK]

OK This recipe has been passed through my family for at least three generations. I loved the stuff as a kid. But when it came time for me to make the stuff...Well I just couldn't get past the overpowering taste (and aftertaste) of liquid smoke and salt. The recipe also included things like Accent meat tenderizer. WTF?  Plus the guys I hang with at another BBQ forum finally convinced me that making it without a cure was risky.So after several revamps this is where the recipe stands today.

This is for 5# of meat. All ingredients can vary EXCEPT the cure has to be exact. Always follow package directions when it comes to cure.
I use Morton's Tenderquick which is fairly salty so I use lo sodium ingredients where ever possible to offset that.

3/4 c. low sodium soy sauce
1/4 c. low sodium worch sauce ( a little more for beef)
1/4 c. low sodium terry-yucky sauce
1/2 c. Captain Morgan's Spiced Rum
1.5 T. Habenero Sauce (more for beef)
4 t. beef rub (any good sugar free BBQ rub will work)
4 t. onion powder
3 t. garlic powder
3 t. fine black pepper
2.5 T. Tenderquick (for 5# of meat

I like to dip each slice of meat into the liquid to be sure that each piece gets it's share of the cure and flavors.
Then dump it all in a bag and store in the fridge. I marinate 36 hours for beef, 24 hours for pork, and just overnight for poultry.
Ideally there will be little or none of the liquid left in the bag after the marinade time. This ensures all the cure is in the meat.

Good luck if ya try it. And if you make any changes please share that info with me so I can try it out. This is a work in progress.

[HoosierKettle]

I've got the rum!  That recipe sounds really good. Sounds like our family recipe minus the rum and the cure.  I also specifically use lachoy soy sauce. It's sweeter and pairs great with jerky.


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[HoosierKettle]

I think I have cure number one. I might try this recipe using that following the proper amounts. Unlike what I did last time 🤬


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[HoosierKettle]

Ive made beef and deer jerky for years without cure. I have only recently explored it


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