Made this today. Only tweeks I made were I added 2 TBS of Crystal Hot Sauce and I didn't put the sesame seeds. I also use a pork Tenderloin. I did 2 hours at 180 on my Pellet Smoker. Came out great. My wife and kids tore it up. I bought $13 worth of pork loin and ended up with just under 2lbs of finished jerkey.
Pork shoulder is only two dollars a pound at my local Costco. I really want to make jerky with it. I have a dehydrator and I also have a vertical smoker. The stuff you made looked really tasty.
Thanks for the comment. It was not frozen solid, but it was frozen to the point that the meat was firm enough that the knife would still go through it. If you have a good enough knife then it can be frozen. I have a commercial slicer that I usually use but I was too lazy to get it out for this cook.
Thanks for watching. I really like to use cherry pellets. I have tried about all of the flavors, but in the end I always come back to the cherry. It gives a good red color to bark, and my personal choice. Let me know if you have luck with a different flavor.
Thanks for watching. If your question is about the cook, It all depends on the temperature of your drying/cooking device. I always use my Traeger, and the time will vary on the ambient temperature. This day was pretty nice and the cook only took around 3 hrs. Other days, especially in the winter (I love in the Rocky Mountains) it will go as long as 6 hours of cook time. If your question is about the marinade, I let it go overnight most of the time and that is usually 8-10 hours.
Looks yummy. I like my jerky on the softer side, my hubby likes it more dry, so I will make sure when I make this, he gets the skinnier pieces 🤣🤣🤣
Made this today. Only tweeks I made were I added 2 TBS of Crystal Hot Sauce and I didn't put the sesame seeds. I also use a pork Tenderloin. I did 2 hours at 180 on my Pellet Smoker. Came out great. My wife and kids tore it up. I bought $13 worth of pork loin and ended up with just under 2lbs of finished jerkey.
Thanks for watching. I am glad you liked it. It is one of our favorites, and just like yours, mine doesn't stay around very long.
Wow .. lool so yummy.. i want to make it
Pork shoulder is only two dollars a pound at my local Costco. I really want to make jerky with it. I have a dehydrator and I also have a vertical smoker. The stuff you made looked really tasty.
Was the pork completely frozen when u were cutting it?
Thanks for the comment. It was not frozen solid, but it was frozen to the point that the meat was firm enough that the knife would still go through it. If you have a good enough knife then it can be frozen. I have a commercial slicer that I usually use but I was too lazy to get it out for this cook.
Thank you 👍
Can you got recipe
Thanks!
What flavor of pellets did you use in smoker?
Thanks for watching. I really like to use cherry pellets. I have tried about all of the flavors, but in the end I always come back to the cherry. It gives a good red color to bark, and my personal choice. Let me know if you have luck with a different flavor.
Thks
Ive done this an you will making every other day
Thanks Leslie. I hope you enjoy it.
Is that 6 hours total ?
Thanks for watching. If your question is about the cook, It all depends on the temperature of your drying/cooking device. I always use my Traeger, and the time will vary on the ambient temperature. This day was pretty nice and the cook only took around 3 hrs. Other days, especially in the winter (I love in the Rocky Mountains) it will go as long as 6 hours of cook time. If your question is about the marinade, I let it go overnight most of the time and that is usually 8-10 hours.
@@the_average_american7396
Thank you very much, i do appreciate!
Ok I can't be the only one that caught him say 1/4 " is thicker then a 1/8"
And?
Tempering. Try it with all your foods. Same effect, makes it all better.