pork loin for jerky?
what flavor profile would you use I have never made jerky from from pork would my regular beef jerky marinade work or should I use something like waltons bold jerky seasoning
@rodneycaudill I have a couple of thoughts on this. First, your plan on using the loin is correct, the low fat content makes it a good choice for jerky. Since pork does not have as strong a taste as beef generally does I would imagine whatever seasoning you use is going to actually come through a little stronger than it would with beef. For example the Habanero Lime Snack Stick is not hot with Beef but if you use Pork it has a tendency to taste a little spicier.
The most widely enjoyed Jerky Seasoning we sell is the Colorado or the Colorado Spicy. The Colorado is an excellent base seasoning and if you are looking to add something to get a specific taste this is the best one to start with, just make sure you do not add anything that already has salt. The colorado spicy is the colorado jerky seasoning with some extra pepper added for heat, it’s one of my favorites.
However, I think a great choice is what you mentioned, the Bold Jerky should work nicely with pork, it has a strong flavor with just a little bit of heat and I think the slightly weaker flavor of pork vs beef will work in your favor here.
If anyone else has a different opinion or an idea on what jerky to use let us know!
@Jonathon thanks I am going to try the bold since I just go it yesterday.
@rodneycaudill If it comes out well do me a favor and post a few pictures so we can see.
![alt text](image url) jerky turned out good I sliced it too thin I think, I believe maybe a different flavor would be better but we like this,.
I have my own marinade going now soy sauce brown sugar garlic and onion powder and bar-b-q sauce with liquis smoke
Been using pork for jerky for a while now and love it. I get the boneless loin and trim the tenderloin out of it and use. I slice it a good 1/4 inch thick. It tends to shrink to half its thickness when done… I like a oriental flavor fresh garlic and ginger work well and puree a few habeneros for some heat. I do a wet maranade and let it set for 36 hrs. and try not to get it overdone.
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.