Pork Loin Jerky

bigguy136

Just starting this. Will be smoking it Saturday 

bigguy136

Sorry, that 1st photo really sucks....

lkapigian

Standing by for the finish !

Photo Egg

Is it ready yet!

bigguy136

I marinated for 2.5 days. I put the meat on a cooling rack to drain some. Then hung the meat with toothpicks and put on at 150 degrees with maple smoke.

bigguy136

Here was the meat after the brine.

RedSkip

Do you have a recipe for the marinade?

bigguy136

RedSkip said:

Do you have a recipe for the marinade?

Here you are. This is my first batch and not sure how it will taste. I doubled the batch and used a half pork loin (4.5 lbs) sliced to 1/4" thick cross grain.

1/2 cup soy sauce

1/4 cup Worcestershire sauce

1/2 teaspoon liquid smoke flavoring

1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1/2 cup brown sugar

1 lb sliced pork. Remove all fat.

Brine for 2 days. Flip daily

 

Smoke at 150° 5-6 hours till jerky nearly snaps when bent.

RedSkip

Thanks!  I always over cook jerky, when it cools it seems to dry out more and becomes brittles.  Definitely an art...

bigguy136

RedSkip said:

Thanks!  I always over cook jerky, when it cools it seems to dry out more and becomes brittles.  Definitely an art...

Thanks! I've never made jerky being I didn't want to pay $5/ pound for red meat but I can get the pork loin for $2/ pound. I like that math better.

Being a first time, I didn't know that it will become more brittle after it cooks. I will pull a bit early.

bigguy136

And done. 6 hours at 150 degrees.
Good flavor and a touch heat. 44 oz of finished jerky.