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Old 12-24-2017, 12:58 PM   #1
EliteDriver
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Default Pork Jerky

Anybody ever make jerky out of wild pork backstrap? How did it turn out?
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Old 12-24-2017, 01:00 PM   #2
oktx
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Old 12-24-2017, 01:04 PM   #3
Cajun Blake
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personally, I'm not wasting any backstrap on jerky. The meat is to tender to dehydrate and make "tough". I use the front or hind 1/4's. Freeze meat slightly which makes it easier to slice thin
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Old 12-24-2017, 01:05 PM   #4
Antlers86
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Best I have ever had!

I freeze for 15-20 days. Thaw and slice! Black pepper, salt and dehydrate at 160 for 8 hours.
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Old 12-24-2017, 01:05 PM   #5
arrowsmack324
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I've made some and it came out great. Not too tough either. I'd say give it a try, you be the judge!
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Old 12-24-2017, 01:08 PM   #6
switchbackxt
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It is awesome.
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Old 12-24-2017, 01:12 PM   #7
Antlers86
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I have tossed pigs every time until this year. Can't believe I have been missing out. Stinky boar I don't care. I will at least grab the backstraps!
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Old 12-24-2017, 01:24 PM   #8
BURTONboy
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Not to derail the thread, but do you have to cook it to 160 so its done or can you cold smoke and let hang like venison?

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Old 12-24-2017, 01:43 PM   #9
boh347
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Quote:
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.
Gonna have to try it
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Old 12-24-2017, 02:21 PM   #10
softpoint
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I have made jerky by grinding the meat first and then using one of the jerky guns to make strips, then dehydrated for 8 to ten hours. I've done it with venison to keep it from being so tough, and it worked well. I'm going to try it with hog...
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Old 12-24-2017, 03:56 PM   #11
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Im wanting to mix some pork with all the ducks weve shot this year and make some jerky. Ive used high mountain seasoning with good success in the past so I plan to go that route are the end of the season.
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Old 12-24-2017, 06:11 PM   #12
gmac
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Do yourselves a favor and get some jerky seasoning from Cajun Blake. I haven’t tried it on pork but have done venison and beef. Really good and simple. Getting a new dehydrator tomorrow, will be drying meat on Tuesday with Ragin Blaze.
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Old 12-24-2017, 07:04 PM   #13
brrdnk
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Blakes seasoning is great. Never thought about pork but got a couple of hindquarters in the freezer from a couple of sows. Think I will give it a try.
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Old 12-24-2017, 08:33 PM   #14
Shane
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Quote:
Originally Posted by gmac View Post
Do yourselves a favor and get some jerky seasoning from Cajun Blake. I havent tried it on pork but have done venison and beef. Really good and simple. Getting a new dehydrator tomorrow, will be drying meat on Tuesday with Ragin Blaze.
I need some jerky seasoning, Blake! I don't see it on your website though. I need some Ragin Blaze too. How do I order the jerky seasoning along with it?
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Old 12-27-2017, 10:16 PM   #15
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Quote:
Originally Posted by Shane View Post
I need some jerky seasoning, Blake! I don't see it on your website though. I need some Ragin Blaze too. How do I order the jerky seasoning along with it?
Send him a pm I just ordered some.
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Old 01-07-2018, 10:02 PM   #16
35remington
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Quote:
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 160? Mine doesn't go quite that high. I don't want to get trichinosis.
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Old 01-07-2018, 10:11 PM   #17
EliteDriver
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I've got a Cabela's brand and it goes to 160....
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Old 01-08-2018, 09:40 AM   #18
Dusty Britches
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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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Old 01-09-2018, 09:05 AM   #19
harv418
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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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Old 01-17-2018, 06:46 AM   #20
Full Throttle
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Got 31 lbs done. Turned out great!


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