I've been intrigued by recent postings about pork jerky and happened to have a couple pound piece of loin in the freezer. Cut it into 1/4" slices and hit it with some HiMountain I've used on beef.
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/DSC_6006.jpg)
Pre-heated the OBS and set for 180*. After an hour of Alder and a couple roations, I noticed the temp. start to drop. Did all the mandaory pushing and pulling on cords, etc... I think it finished on the SG heat. Thankfully the pork seemed to dry much faster than beef and I pulled it after about 8 hours.
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/DSC_6010.jpg)
It looks purty, but I think it needs a much more aggressive seasoning than beef. Texture is good, but another attempt is in the offing. I'm sure this won't last long regardless ;D
It sure looks good
It certainly looks great. An interesting idea. I can't believe it has not been tried before now.
Hmmm, I just might have to come down and take a look at that smoker for you. Will you still have that jerky around? :D ;D
It may have been the seasoning because when I did the pork loin a while back it worked perfect with the same amount as I used for beef. Almost a little stronger. I agree with the fact that pork needs a little less time to finish over beef, I got the same result.
Looks great though.
Corey
That there is some purty pork jerky. ;D
Quote from: bears fan on April 02, 2011, 06:45:10 PM
It certainly looks great. An interesting idea. I can't believe it has not been tried before now.
Its been done before.....
Looks great SOCAL