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03-13-2017, 12:15 PM
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Join Date: Nov 2008
Posts: 11,365
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Pork Jerky
With the price of pork being so attracting right now, specifically loins, I was wondering if anyone has had any luck making pork jerky. It would be non smoked and dehydrated in the oven. I am wondering if pork is safe to make jerky out of, thinking of the pork illness, can't remember the name of it, trica something.
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“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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03-13-2017, 12:22 PM
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Banned
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Join Date: Nov 2013
Location: Manitoba
Posts: 1,529
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Trichinosis I think has been defeated. The pork price is pretty good, just did some peameal bacon. Hard not to use pork right now.
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03-13-2017, 01:01 PM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,364
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Certified pork
Trichinella is killed when pork is frozen at minus 5 degrees F for 25 days OR to minus 22 degrees F for 25 hours.
http://www.askthemeatman.com/pork_Trichinosis.htm
I was always going to try making some pork jerky let us know how it works out.
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Si vis pacem, para bellum
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03-13-2017, 01:19 PM
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Join Date: Nov 2015
Posts: 49
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Anyone interested in darn fresh pork? In might be able to help you out. Sorry if it's against the rules to post this, mods.
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03-13-2017, 01:19 PM
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Join Date: Nov 2015
Posts: 49
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Quote:
Originally Posted by Kws14
Anyone interested in darn fresh pork? In might be able to help you out. Sorry if it's against the rules to post this, mods.
Sent from my LG-H812 using Tapatalk
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Meant to say farm! Sorry.
Sent from my LG-H812 using Tapatalk
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03-13-2017, 01:24 PM
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Join Date: Jun 2014
Location: Out on the Edge of the Prairie
Posts: 1,089
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Quote:
Originally Posted by Kws14
Meant to say farm! Sorry.
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I'm going to ask if my pork is "darn fresh" from now on, you may be on to something there
Piker let us know how it goes would be interesting to see the results
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03-13-2017, 01:25 PM
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Join Date: May 2007
Posts: 820
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Pork jerky
I make it all the time using the same method as beef and have not had any problems. I slice the loin coat both sides with whatever mix I have handy and into the Delhi at 150 F for 4 hrs. It is very delicious. I have probably made well over 150 lbs in the last few years. Piker
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03-13-2017, 01:27 PM
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Join Date: Nov 2008
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Quote:
Originally Posted by Piker
I make it all the time using the same method as beef and have not had any problems. I slice the loin coat both sides with whatever mix I have handy and into the Delhi at 150 F for 4 hrs. It is very delicious. I have probably made well over 150 lbs in the last few years. Piker
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Do you slice with grain or across grain?
__________________
“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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03-13-2017, 01:31 PM
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Banned
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Join Date: Nov 2011
Location: Alberta
Posts: 10,937
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how do you deal with the fat going rancid?
I don't know if it's just me, but pork seems to be getting fattier. Bought a rack of ribs last week, more like bacon on a bone.
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03-13-2017, 02:41 PM
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Join Date: May 2010
Location: edmonton
Posts: 3,850
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Quote:
Originally Posted by silverdoctor
how do you deal with the fat going rancid?
I don't know if it's just me, but pork seems to be getting fattier. Bought a rack of ribs last week, more like bacon on a bone.
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probably wont last that long..
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03-13-2017, 03:09 PM
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Join Date: Nov 2008
Posts: 11,365
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Quote:
Originally Posted by silverdoctor
how do you deal with the fat going rancid?
I don't know if it's just me, but pork seems to be getting fattier. Bought a rack of ribs last week, more like bacon on a bone.
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Loins are pretty lean, easy to trim the fat off.
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“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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03-13-2017, 03:34 PM
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Join Date: Nov 2013
Location: Manitoba
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Quote:
Originally Posted by pikergolf
Loins are pretty lean, easy to trim the fat off.
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And for 2.00 a Lb. its pretty hard to beat that for value. No shortage of things to do with them. If your inclined to smoke meat its a happy time of year. 
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03-13-2017, 03:35 PM
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Join Date: May 2007
Posts: 820
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Pork jerky
I slice across the loin so I have all even and nice shaped pieces. Any fat that is on the loin I trim off. A few years ago there was very little but there is about 1 lb. now. Mine does not last more than a couple of dears as a lot of people I know love it. Piker
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03-13-2017, 05:45 PM
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Join Date: Apr 2013
Location: Half Moon Lake ( North )
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Quote:
Originally Posted by pikergolf
With the price of pork being so attracting right now, specifically loins, I was wondering if anyone has had any luck making pork jerky. It would be non smoked and dehydrated in the oven. I am wondering if pork is safe to make jerky out of, thinking of the pork illness, can't remember the name of it, trica something.
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I did some in the smoker a few weeks ago, it turned out a little dry but not bad, I think I did it to long. Going to try again.
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03-13-2017, 10:24 PM
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Join Date: Sep 2008
Location: in the woods , finally !
Posts: 1,412
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tofield packers sells pork jerky , i havent tried it yet but i raise pigs from time to time so the next ones are gonna get some jerky out of them .
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03-14-2017, 10:18 AM
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Join Date: Apr 2009
Location: Bonnyville
Posts: 397
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Hamels in Bonnyville sells pork jerky and is fantastic.
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03-19-2017, 05:44 PM
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Join Date: Mar 2016
Location: Edmonton
Posts: 90
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I love pork jerky!! It can be done for sure!
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03-19-2017, 10:06 PM
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Join Date: Aug 2013
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Regularly make pork jerky, always with a dehydrator. Its a good choice for sure.
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03-19-2017, 11:51 PM
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Join Date: Sep 2009
Location: Lethbridge
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Back country butchering does pork jerky, best I've had, wish I could borrow the recipe lol
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"Unthinking respect for Authority is the greatest enemy of truth"
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03-20-2017, 08:53 AM
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Join Date: Aug 2007
Location: Magrath, Alberta
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Every time Costco puts there pork loins on sale I grab a bunch of them. I do them in 25lb batches and like to use the Halfords hides pre mixed spices and always dry it in my LEM dehydrator, takes about 6 hrs for a 10 rack batch which is a little more the half the batch. Trim as much fat of of before you slice and slice across the grain in about 1/4" slices.. grandkids eat it faster then I can make it, but every so often I can manage to vac seal a few packs for those cold days on the ice.. to be honest I sooner pork jerky than beef now..
Jim...
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03-20-2017, 10:41 AM
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Join Date: Aug 2012
Location: Edmonton
Posts: 616
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I have been making deer and moose jerky since I got a dehydrator for xmas. I've been wondering about pork too. I'm also wondering about bear jerky. I'm going out to try for a spring bear this year. I would probably freeze the meat for 25 days before I try the bear meat in the dehydrator. I bought my spice kits at cabelas. It probably wouldn't be hard to make your own spices you just need curing salt.
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03-20-2017, 12:17 PM
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Join Date: May 2007
Location: Edmonton
Posts: 1,714
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Friend of mine makes bear jerky every year. Fantastic!
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03-20-2017, 03:49 PM
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Join Date: May 2007
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I have never made it before but have bought from a local butcher...good stuff.
I usually by the pork loin from Costco especially when this have the discount on them and make dry garlic pork bites!!!  Kids love them.
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03-20-2017, 04:26 PM
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Join Date: Nov 2008
Posts: 11,365
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Quote:
Originally Posted by Ice Fishing Maniac
I have never made it before but have bought from a local butcher...good stuff.
I usually by the pork loin from Costco especially when this have the discount on them and make dry garlic pork bites!!! Kids love them. |
Recipe?
__________________
“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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03-21-2017, 08:13 AM
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Join Date: May 2007
Posts: 3,171
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Quote:
Originally Posted by pikergolf
Recipe?
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I will post it in a day or 2.
Eating them fresh is great. Its a fast meal as we ziplock baggie meal size portion for our family and freeze them this way. Take out, put directly into microwave in a corning-ware dish. Works great with stir fry rice meal, or great snack on their own.
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03-21-2017, 01:27 PM
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AO Sponsor
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Join Date: Jun 2013
Location: Airdrie, AB and Part Time BC
Posts: 3,004
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Pork jerky is delicious!!!
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03-25-2017, 10:45 PM
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Join Date: May 2013
Posts: 73
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Even with the use of cure when making jerky in the dehydrator is anyone worried that the internal temp is not being held high enough for an extended period of time? From the research I've been looking at most dehydrators cannot get up to, and maintain the required temp to make sure that the cure is activated, and to "kill" bacteria etc.
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03-25-2017, 11:04 PM
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Join Date: Aug 2007
Location: Magrath, Alberta
Posts: 1,914
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Quote:
Originally Posted by MF & JF
Even with the use of cure when making jerky in the dehydrator is anyone worried that the internal temp is not being held high enough for an extended period of time? From the research I've been looking at most dehydrators cannot get up to, and maintain the required temp to make sure that the cure is activated, and to "kill" bacteria etc.
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I always finsh mine in the oven set at 250-275 for 10 minutes just becouse of what you're saying..
Jim...
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03-26-2017, 07:21 AM
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Join Date: Nov 2008
Posts: 11,365
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Quote:
Originally Posted by MF & JF
Even with the use of cure when making jerky in the dehydrator is anyone worried that the internal temp is not being held high enough for an extended period of time? From the research I've been looking at most dehydrators cannot get up to, and maintain the required temp to make sure that the cure is activated, and to "kill" bacteria etc.
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I would dry mine in an oven at 150. Just waiting for pork loins to go on sale again to try.
__________________
“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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03-26-2017, 07:24 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,364
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Quote:
Originally Posted by pikergolf
I would dry mine in an oven at 150. Just waiting for pork loins to go on sale again to try. |
Superstore has loins for $1.77 Lb. this week
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