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    #16
    Originally posted by Antlers86 View Post
    Best I have ever had!

    I freeze for 15-20 days. Thaw and slice! Black pepper, salt and dehydrate at 160° for 8 hours.
    What dehydrator do you have that does 160º? Mine doesn't go quite that high. I don't want to get trichinosis.

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      #17
      I've got a Cabela's brand and it goes to 160....

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        #18
        I was wondering about this, too. Thanks.

        I have a dehydrator but I don't know the brand. I do not like it - it dehydrates inconsistently and I have no idea what the temp is, but I think it only goes to 130. I made my best batch of jerky in the oven. I'd like to try it on the smoker next time.

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          #19
          My simple seasoning for JErky is Dales Marinade, one bottle. Add 2 Tablespoons of minced Garlic. Marinade over night, lay out, pat dry, then a white and black mixed pepper from the grinder on top. In the oven for 4 hours at 225 degrees... or 5 hours at 200


          It lasts about a day when I make it. The kids devour it. I've done pig, deer, and beef this way. It all works good.

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            #20
            Got 31 lbs done. Turned out great!


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