When we first heard about pork jerky we immediately wanted to jump onboard so we did a bit of research which quickly lead to "let's do it" So we made up our own pork jerky recipe and we called it "Incredible Smoked Pork Loin Jerky". Why the name? Because it is absolutely incredible. The taste is simply out of this world and the flavor this smoked pork loin jerky delivers is next to none.
For this jerky recipe we decided to use a center cut pork loin because of its low fat content. We knew we had to be careful when smoking it because by what we read online is that this can quickly turn from a tender jerky to a very dry piece of meat. So we kept that in mind throughout the smoking process and we succeeded in getting some real tender and flavorful jerky that from now on has become a staple in our smoking meat repertoire. We know that once you've tried this incredible smoked pork loin jerky recipe it will also be one of your favorite things to smoke. Let's face it pork meat is much cheaper than beef so it's a win win situation.
Here is how we did it - 00:00
RECIPE (this recipe is for 3¼ lbs. of pork loin). Adjust ingredients accordingly for the amount of meat you are going to use)
INGREDIENTS
• 2 cups of ice cold water
• 1 cup of apple juice
• ½ cup of brown sugar
• ¾ cup soy sauce
• 3 tsp. Worcestershire sauce
• 1¼ tsp. garlic powder
• ¾ tsp. ground coriander
• 4 tsp. salt
• ¾ tsp. cayenne pepper. (Slightly more if you want hotter jerky)
• ¾ tsp. chilli powder
• 2½ tsp. black pepper
• 5/8 tsp. Instacure # 1 powder
• 3¼ Lbs. Pork loin center cut.
DIRECTIONS
• Remove all visible fat from the pork loin. Very important - 01:23
• Cut pork loin in 2 equal pieces right down the center across the grain 02:27
• Transfer to freezer for 1½ hrs. In the video we did 1 hr. but that was not enough. So freeze it for at least 1½ hrs. and it will be much easier to slice
• In the meantime prepare your brine (marinade) by mixing all in a large container. Mix it very well to dissolve the sugar and the salt.
• Once meat is partially frozen remove from freezer and slice lengthwise 1/4” thick pieces. Do not cut across the grain but with the grain. 02:51
• Add sliced meat into a large 1 gallon size Ziploc bag and pour brine over meat in bag then seal tight removing as much air from the bag as possible while zipping it. 05:41
• Leave in freezer for 18 to 24 hours
• After 18 to 24 hours remove meat from brine and drain the lay each pieces flat over 3 layers of paper towels. 07:59
• Using more paper towels pat dry to remove all visible liquid from meat.
• Once meat is completely dry start your smoker and set temp to 150ºF with vents wide open.
• Using smoker trays lay meat flat on trays assuring none of the pieces touch each other.
• Put each tray into the smoker and leave in for at least 1 hour to further remove surface moisture from meat. 09:30
• After 1-hour check to see if pieces feel slightly dry to the touch and if they do close vent to ¼ open and raise smoker temp to 180ºF start applying smoke for at least 1 hour. More if you wish a strong smokey taste. 09:45
• After 2 hours move trays around for a more even cook.
• Continue checking periodically to assure that pieces that are ready (they feel cooked to the touch but still have a degree of flexibility left in them) are removed from the smoker.
• Place the pieces that are ready in the refrigerator until everything is ready
• Continue checking periodically and remove pieces that are ready as stated in the previous steps.
• Once everything is ready shut down your smoker and put the jerky in the refrigerator to cool down.
• Once everything has cooled down it’s time to taste your creation
ENJOY!!!!
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