Pork jerky
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to gus4416 on last edited by
gus4416 I make lean ground pork jerky occasionally
You really have to use a binder and a lot of mixing for protein extraction
Pork has a lighter flavor than beef and IMHO goes better with seasonings you already associate with pork and add a slight sweetness
For example, It’s good with teriyaki sauce mixed in -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
gus4416 Yes, and I use Shure Gel for the binder
I have never tried full muscle pork but see no reason it wouldn’t work -
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to gus4416 on last edited by
gus4416 you can make jerky from whole lean muscle proteins. Pork, turkey, buffalo, etc…
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Cabelas90 Thanks for that information, I’ve been wanting to make some jerky out of pork loin for a while now, Ill make sure I trim it up to remove all fat!
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David Harkness oops, ‘don’t go for it’ if she regards pork as red meat.
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Whole muscle pork jerky is what I make the most of, started doing it a few years ago when beef went way up in price!