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


  • Walton's Employee

    @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.


  • Walton's Employee

    @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


  • Regular Contributors

    @rodneycaudill
    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.


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    @jonathon
    Thanks for the response!

    I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

    As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

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