great video! Thank you! I've made a decent amount of beef jerky and appreciate your video for helping build my confidence in making pork jerky!
@mephetran1
3 жыл бұрын
I subbed immediately after the intro song watched till the end and loved it!
@OldfatguyCa
3 жыл бұрын
Thank you! I will let Bill (the musician/singer) know!
@JackPaynesFoodPains
4 жыл бұрын
I am a with the grain dude. Jerky should be chewy and tough.
@ChicagoGriller
3 жыл бұрын
DUDE! You totally sold me on this one. I never thought to even try to make this at home. The only time I've ever really gotten to eat this is when overseas in Taiwan I'd gorge on this and then try to smuggle some home lol. Thanks for sharing this recipe! I can make it! Subscribed!
@OldfatguyCa
3 жыл бұрын
Thanks! It is one of my favourite treats too!
@tomsitzman3952
4 ай бұрын
Years ago we made our jerky drying at around 110 F and let it dry until crisp. They say the Crisp jerky will keep for about 20 years. The more flexible the jerky the shorter the time it will keep. My Jerky has never lasted for a month let alone 20 years. Today the Food Science people say to slice the raw pork and cook in the oven to a temperature of 170 for pork and 160F for beef, to kill any bacteria or critters in the meat, just in case. With modern refrigeration and food inspection that should not be a problem, but I have switched to cooking before drying. The old cook theory was that the cooked meat was not really jerky. I don't use nitrate it is used as a flavor enhancer and as a preservative, salt is also a preservative and I do add salt. And preserving has never occurred to me. Smoking also is a life extender of meat as well as creating a wonderful flavor If you don't have a smoker, you can buy liquid smoke. It only takes few drops of the liquid smoke into the marinade. I don't bother to weigh or measure the marinade to meat ratio. I do it old school. I dip my finger and taste to get the flavor balance I want for the day. Or as grandma used to say, fill the blue bowl up to the crack and mix until it is just right.
@AbeedBasheer
4 жыл бұрын
Looks tasty..watching until the end
@OldfatguyCa
4 жыл бұрын
Very kind!
@mikemiller4561
3 жыл бұрын
Looks great ! A little Asian pear sauce in the marinade would help tenderize and add another level of flavor..
@squatchburger1580
3 жыл бұрын
Great vid ,I will try this ,thank you .
@7SoulLight
4 жыл бұрын
Looks good like always keep it up
@OldfatguyCa
4 жыл бұрын
Thank you!
@WineDinewithJeff
4 жыл бұрын
The pork Chinese jerky just sounds amazing great tips on using a lean piece of pork for example the pork loin love the hoisen sauce you used along with the Chinese five spice blend one of my favorite spices that jerky just came out perfection
@OldfatguyCa
4 жыл бұрын
Thanks, Jeff. It is one of my better efforts!
@rich3317
5 ай бұрын
I wish you would put a list of the ingredients used.
@garthrasmussen2868
11 ай бұрын
With the grain for me. While I make jerky in my 2003 weber genesis silver b I like to test the jerky while I enjoy some local craft beer. I keep the lid cracked 1/2" and use a smoke pistol. At that temperature I can never keep wood chips smoking otherwise. I have only made beef and moose jerky with a dry rub. I will try this soon.
@OnAirVoice
4 жыл бұрын
Looks good!
@OldfatguyCa
4 жыл бұрын
Thanks so much!
@davez5941
Жыл бұрын
I am going to try this I have pork I am getting ready to do up. I am usually a with the grain person. Not sure why you wiped/patted it first. you spent 2 days getting that flavor on the meat and now you took a lot of it off.
@OldfatguyCa
Жыл бұрын
No argument about with the grain. It gives a great result. As for patting it down, I assure there is a ton of flavour left. Also, I find putting it in wet gets a coarser smoke flavour on wet surfaces over dry but feel free to try some of both and go with the one you like. I love when my recipes get "improved" to someone else's taste.
@rogerchannell1507
Жыл бұрын
Another great video. We just started our Buckboard bacon and are looking for a project to tide us over during the curing time. Can this be made in a dehydrator?
@stevene9785
2 жыл бұрын
Eight minutes in and we are still slicing a damn pork loin. SMH
@EricWonderbar
Жыл бұрын
Is your attention span so poor that you can't sit through a video? The video is the length it is because he carefully explains all ingredients, alternative ingredients, cautions when curing, etc. It's a very informative video. Or perhaps, are you so inept that you don't know how to simply skim through a video? SMH
@ericbudesheim1726
Жыл бұрын
Why do you keep saying milliliters?? Both dry and wet ingredients should be called out in units of mass - grams.
@OldfatguyCa
Жыл бұрын
Well, lets look at this. Books like the Joy of Cooking, The Chef's Comprendium, Betty Crocker, and many others have been using tsp/ml, cup/ml, etc for ingredients for decades. This is matched by publications like Canadian Living, Southern Living, Gourmet, Epicurian, and many others. Cook of renown like Martha Stewart, Julia Childs, Grahm Kerr, and many others have used them for decades. However, obviously they and I are wrong and you are right. Ignore the literally thousands of people who have used this recipe successfully and enjoy it. You wouldn't want to use a recipe that is so wrong despite its success. Feel free to look elswhere for free recipes and ignore my humble efforts.
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