I was thinking about trying to do some pork jerky, has anybody done this? I was going to try a pork butt sliced thin and soak it like you would beef. Seems to me it should work exactly the same as beef.
Corey
I would be concerned about the fat content of the pork butt. I could see it working with a lean cut like a trimmed pork loin or tenderloin.
Never thought of that, tenderloin seems like it should work ok.
Corey
It will. Just put some cure wit it even if your going to dehydrate it.
I look forward to seeing the results. Some people seem to make turkey work, so why not pork.
Nepas, can you explain what the cure does to the meat? I've never quite gotten a good handle on what it does for you.
Thnx :)
The wifes heading to the store later today, I told her to grab a tenderloin. I'll slice it up tonight, let it soak overnight and give it a try.
The amount of cure#1 should be the same as for beef I would think.
Corey
You're correct. The amount of cure would be the same for beef or pork.
Oh Corey, I forgot....Pics Please :)
Quote from: SoCalBuilder on March 18, 2011, 08:50:50 AM
I look forward to seeing the results. Some people seem to make turkey work, so why not pork.
Nepas, can you explain what the cure does to the meat? I've never quite gotten a good handle on what it does for you.
Thnx :)
Nitrates prevent the transformation of botulinum spores into toxins thus eliminating the possibility of food poisoning.
Nitrates prevent rancidity of fats.
The Nitrate is the Mother that gives birth to the Baby (nitrite). Pure sodium nitrite is an even more powerful poison than Nitrate as you need only about ⅓ of a tea-spoon to put your life in danger, where in a case of Nitrate you may need 1 tsp or more. So all these explanations that nitrite is safer for you make absolutely no sense at all. Replacing Nitrate with nitrite eliminates questions like: Do I have enough nitrite to cure the meat? In other words, it is more predictable and it is easier to control the dosage. Another good reason for using nitrite is that it is effective at low temperatures 36-40° F, (2-4° C), where Nitrate likes temperatures a bit higher 46-50° F, (8-10° C). By curing meats at lower temperatures we slow down the growth of bacteria and we extend the shelf life of a product.
Hope this helps some.
And what about the old Trichina worm?
Quote from: 3rensho on March 18, 2011, 10:16:50 AM
And what about the old Trichina worm?
Well unless your into eating large amounts of raw uncooked uncured pork i dont think i would worry bout a worm.
I don't think there has been a documented case of Trichinosis in the U.S. in the last 25-30 years.
The Trichinellaspiralis worm dies at 137 F and cooking to 154 to 160 F will deffently take care of them if there were any.
This worm is also found in wild game.
Just throwin this out there. ;D
At our local costco they carry a Asian style Pork Jerky that is a little more on the moist side but is quite good.
Looks like thin slices of very lean pork.
QuoteI don't think there has been a documented case of Trichinosis in the U.S. in the last 25-30 years.
According to Wiki -
QuoteThe incidence of trichinosis in the U.S. has decreased dramatically in the past century. From 1997 to 2001, an annual average of 12 cases per year were reported in the United States.
Does seem like your chances would be pretty good.
Quote from: SoCalBuilder on March 18, 2011, 09:24:44 AM
Oh Corey, I forgot....Pics Please :)
I'll bring the digital camera home from the shop to get some pics of the progress.
Never thought I would ever be taking pics of meat to put on a forum, you guys are hardcore. ;D
Corey
Quote from: CoreyMac on March 18, 2011, 11:47:21 AM
Quote from: SoCalBuilder on March 18, 2011, 09:24:44 AM
Oh Corey, I forgot....Pics Please :)
I'll bring the digital camera home from the shop to get some pics of the progress.
Never thought I would ever be taking pics of meat to put on a forum, you guys are hardcore. ;D
Corey
I have around 5400 pics. Take pics of all i Q, Smoke and cook
Yeah, my wife thinks I'm a little weird taking pics of meat, but she doesn't make any comments while shes snarfing it down ;D
Quote from: SoCalBuilder on March 18, 2011, 01:43:30 PM
Yeah, my wife thinks I'm a little weird taking pics of meat, but she doesn't make any comments while shes snarfing it down ;D
Ditto!
Heck when the kids are over they always ask. "Did you get a picture yet?" :D
My butcher makes pork jerky. I prefer it over the beef. I'll have to find out what cut he uses.
Just cut up a pork loin roast, couldn't find a tnder loin. I cut all the fat off and wow, its lean. I have pics just need to down load them. I'll do it tommorow (brought the camera but no replacment batteries)(wanted to save the power for the pics), ran it the through the slicer,about 1/4", its soaking now. Seem like its going to work pretty good.
Corey
You ran the camera through the slicer ??? ??? ;D
IMAO. I just read what I wrote, it does sound like I ran the camera through the slicer. Luckily I ran the pork through the slicer and put the camera in the blender ;D. Had a few by that time.
Pics coming
Corey
Finally got time to post the pics. Pork jerky is AWESOME I highly recommend some. Exactly same procedures as beef.
Pork Loin Roast Sliced
(http://i519.photobucket.com/albums/u358/ComaxRacing/HPIM1206.jpg)
Soaking
(http://i519.photobucket.com/albums/u358/ComaxRacing/HPIM1207.jpg)
Finished Product
(http://i519.photobucket.com/albums/u358/ComaxRacing/HPIM1209.jpg)
Here's what I used. Very Good Stuff
(http://i519.photobucket.com/albums/u358/ComaxRacing/HPIM1208.jpg)
The wife loves it. I sliced it a little too thin so it was a bit tough, next time a little thicker and slightly less time in the dehydrator.
I put it in for 7 hrs, 5 1/2,6 would have been plenty.
Corey
That looks great!
That there pork jerky looks mighty tasty!
Looks great and something I'll have to try this weekend. Happen to have a small loin in the freezer. Thanks for the inspiration.