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.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.
I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.