Pork Jerky

[Iowa chowhound]

Anyone have any info or has made a batch of pork jerky before? Was wondering if you can make it with the same ingredients as the terriyaki beef jerky.

[Saber 4]

I haven't done it but I don't see why it wouldn't work as long as you have Cure #1 in your marinade, but of course I defer to the jerky experts who will correct me if I'm mistaken.

[Sailor]

Got to remember that pork has a lot of fat.  In jerky you try to use lean meat as the fat will tend to go rancid and ruin your jerky.  Personally I have never tried to do pork jerky because of the fat content.  If you try it I would like to see a photo of the finished product and know the results of the taste.  Good luck on an adventure.

[pz]

Got to remember that pork has a lot of fat.  In jerky you try to use lean meat as the fat will tend to go rancid and ruin your jerky.  Personally I have never tried to do pork jerky because of the fat content.  If you try it I would like to see a photo of the finished product and know the results of the taste.  Good luck on an adventure.

That's a good point about the fat content.  Although I'm no expert, how about using pork loin (the part that does not have obvious fat)?

[beefmann]

havent  tried yet,,,  sounds  like a good  idea

[KyNola]

Got to remember that pork has a lot of fat.  In jerky you try to use lean meat as the fat will tend to go rancid and ruin your jerky.  Personally I have never tried to do pork jerky because of the fat content.  If you try it I would like to see a photo of the finished product and know the results of the taste.  Good luck on an adventure.

That's a good point about the fat content.  Although I'm no expert, how about using pork loin (the part that does not have obvious fat)?

Exactly what I was thinking as I was reading the thread.  Use a pork loin or tenderloin and trim off the visible surface fat.  Thinly slice and season or marinade as normal.

[ragweed]

Well, that's three of us that were thinking loin.  Sounds interesting.  I for sure will be watching this one.

[Saber 4]

Well, that's three of us that were thinking loin.  Sounds interesting.  I for sure will be watching this one.

Make that four of us, I just assumed he was talking loin, my bad

[Northern_Smoke]

It's funny you would bring up pork jerky as I just made a batch. My original plan was to make OU812's ham sticks but after I had cured my cubed up pork loin I realized that we had a funeral service for my stuffer the last time I made the ham sticks. So I had a bunch of pork cubes that were cured but no way to stuff it. So I just mixed honey and some chili powder in the bowl with the cubes and smoked them untill they were like a jerky nugget. Let me tell you that it is awesome. The texture is much different than beef which was quite pleasant. I will be making this mistake again for sure.

Good luck with your pork jerky.

[Piker]

I use pork loinsall the time for jerky. I remove what little fat thereis on them and just continue with whatever sesoning I have on hand. Altho I do it in the dehi. Thks Piker

[Iowa chowhound]

Thank you for all the info!!!! The pork nuggets really sound awesome and I am hoping this weekend to get into a batch and make them and traditional style jerky and see the outcome.