Incredible Smoked Pork Loin Jerky

are you ready for some jerky well i got a surprise for you today it's not going to be beef jerky it's going to be pork jerky pork loin jerky actually now i've never done pork loin jerky or pork jerky of any kind so this is a first for me but what i want to do is i want to make sure it's pay special attention when we're going to cook it or i should dry it actually or smoke it whatever you want to call it simply because according to what i've been reading on it there's a fine line between them and it's too dry and perfect so i have to pay special attention to that i'm going to do that when we smoke it out tomorrow so hopefully you're going to like this one hopefully it turns out okay we're going to do our best to make sure it does and we're going to begin this right after this what we have here is a three and a quarter pound uh loin center center piece what we want to do is take all the fat off so it's the first thing we're going to do take the fat off we're going to keep it because i want to make some sausage later and this is pork styles pork fat and pork fat is usually pretty good for sausage actually it's the best so let's take this off i take most of it off if not all i'm gonna try and take it all off i guess or most of it anyway and [Applause] hopefully we can get around and do it at all because the fat is not doesn't work really well with what we're going to do with the jerky it becomes rancid and it won't taste very good so i might as well just take it off so let me get this here and once we're done we'll be back there you go we're taking most of the fat off it's still a little bit but it's very very thin so it should be all right so what i'm going to do now is i'm going to cut it in half so and i'm going to be putting this in the freezer for an hour basically what i want to do is to get it partially frozen it'll be a lot easier to cut okay so we have our loin has been in the freezer for one hour and it's stiffened up so hopefully it's stiff enough that it's going to make some nice slices i got this old gizmo of a thing that i've had for ages i think we got this when we first got married and that would be like a year ago no maybe more like 40 some years ago but anyway this thing still works so i kept it i kept it going and it works well for me so what i'm going to do i set this at a quarter inch thick and i'm going to see if we can start cutting this to quarter inch slices and see how uh if the freezing has been enough it's if it's stiff enough or not let's give it a try [Applause] all right now that our meat is sliced what we're going to do is we're going to mix our grind and then we're going to put this in a ziploc bag and let it marinate overnight about 12 hours or so and tomorrow we'll be out on the master build smoker and we're going to be smoking it and so might as well get this going so what we got here is 2 cups of cold water 1 cup of apple juice some brown sugar some soy sauce worcestershire sauce some garlic powder ground coriander salt cayenne pepper chili butter [Music] black pepper and insecure number one let's mix that up we want to do is dissolve the sugar and the salt so i'm going to put this aside we got a nice big gallon size ziploc bag we're going to be letting it [Applause] and pouring this brine in now i'm going to basically seal this up that's it black bags love them you've got to love them sometimes i have a hard time i'm gonna mix it up a little bit [Applause] and we're gonna put this in the fridge overnight i'll be uh making sure a couple times making sure that uh the meat is under the brine there you go all right this is going in the fridge we'll see you guys in the morning so it's been 18 hours we've brined our pork loin strips now we're going to put them in a tree lined with paper towels and we're basically going to be drying these up so we want our loin pieces to be dry before we go out in the smoker otherwise the smoke won't adhere to the to the meat that's not what we want we want it to be fully smoked pork loin jerky let's get that going [Music] [Music] so we have three trades of uh jerky we're going to go out and masterbuilt we're going to be basically about 180 but we're actually going to start about 140 150 i'm going to leave the vent wide open no smoke for the first hour then we'll apply smoke and we'll see how dry it is before we apply smoke of course we want it as dry as possible we will smoke this for a couple hours two and two and a half three hours depending and we're gonna check it periodically and maybe change the um the racks from top to bottom bottom to top and so on and so forth it's just basically because we want it to cook even or dry even so we're going out to the master build let's get this going [Music] so our smoker is set to 150 we have the vents all opened up we want to make sure we remove all the remaining moisture off the the jerky before we start applying smoke so our meat inside is all nice and dry and ready to smoke so we've turned on our cool smoking attachment we filled the chamber with half full with applewood chips we've raised the temperature of the smoker itself but to 180 because this is the temperature we want to dry our jerky and basically there's a lot of smoke it's going to generate a lot of smoke for about an hour and then smoke will taper down but we're gonna be at least drying them up or smoking them up for about a couple hours anyway but we'll be checking them periodically just to make sure that everything's okay it's uh it's getting pretty good as you can see now there's smoke coming out so the smoke has been generated and it's going to be like that for an hour we are one hour and 45 minutes into the smoking we've already rotated the trees once i was just going to check because we've already taken uh four or five pieces out we're fine so we're going to check them out just a bit and see if anything else is ready um and if not then we're just going to put it back in and we're going to be checking and maybe in about oh i'd say about an hour from now we should be having a lot more out but periodically you keep checking it just to make sure that it's not overcooked or over smoked or over dry or whatever it is and so then make sure that everything is okay so until then it's going to be all right and it's looking good it's looking really really good beautiful beautiful stuff man i can't wait to taste this once it's ready we're going to put some in the fridge for an hour here we go so we'll be back so it's been an hour let's check it out let's see how this is coming along oh wow beautiful beautiful oh yeah that piece is ready yeah it's good i think the rest of it looked like uh it needs a little more um let's keep looking at some and um that's good that's good that is not good yet that's not good yet getting close so they're getting close put that one in the front it's getting really really close so that's pretty exciting looking good this looks beautiful so let's rotate the trees another time and then we'll let it go for another 45 minutes to an hour all right so we've taken a bunch of them out they're ready there's a few left in the uh in a smoker i think there's about six pieces or so i think you'll need at least another half hour on those uh once they're done we're gonna take them out these guys that we've taken out they're going into the fridge for well for about an hour so uh before we taste it but it's gonna be hard not to touch let me tell you guys have a look at that look at that oh man that looks good that looks awesome i'm getting hungry i'm getting hungry all right so it's been 30 minutes let's check about one last time i think they're going to be ready but let's just make sure here um [Music] yep that's ready yep yeah oh yeah yeah oh for sure for sure i think you're all ready yeah for sure i think they are perfect all right so we're gonna bring that in shut everything down bring that in put it in the fridge the other ones have been in the fridge for about an hour almost so uh some of them are ready and we're gonna go taste those so we're going in everything's been fine everything's good it's nice well there you go our jerky is ready beautiful you know what it's it's perfect it's got the nice bend to it it's just perfect it's not overcooked it bends and that's what you want you don't want it to be brittle uh we had to keep an eye on it a lot more than we normally would with beef jerky but you know what it wasn't that bad you know at the end of the day what counts is that we made some pork jerky first time ever made it and it looks really really good can't wait to taste it we had this batch already done before so it's cooled down quite a bit we still got the other ones in the fridge that we just took off the master build test smoker and overall i'm happy i'm quite happy and i guess it's kind of time to it's good of a time to taste it so we might as well give that a taste i've seen some pieces that a bit of fat on them and i think i'll have to make a better job at cleaning up the fat on the next ones but you know overall i'm pretty happy let's give this a try oh my god oh yeah this is good wow i'm totally impressed chewy if you want give me a second there finish chewing this guy pork jerky i love it this is good it's great i really really love it good double thumbs up on this one from barbecue joe's listen guys take a look below there just subscribe click on that bell to get notified we got a lot more videos coming and we want to make sure that you're the first ones to find out about them so please like and share and subscribe of course that little bell will get you notified right away when we put out a new video guys it's been great love this pork jerky i think from now on i'm going to be making some pork jerky and beef jerky also but this is great guys love it love it love it got a nice little bit of heat to it it's got a nice smoky taste it's not overwhelming it's perfect you gotta love it guys now that's barbecue baby like my friend troy will do or my son-in-law i should say yeah you would be happy with this can't wait for him to try this out all right guys until next time have a good one hmm you

Channel: BBQ Joes: Recipes for the BBQ enthusiast

Views: 4,426

Keywords: how to make pork jerky, jerky recipe, best jerky recipe, awesome jerky, pork jerky, homemade jerky, how to make pork jerky in a smoker, how to make pork jerky in the oven, jerky recipes for smoker, best jerky recipe for smoker, best jerky recipe ever, best jerky recipe in the world, jerky recipe with curing salt, pork jerky recipe smoker, homemade jerky seasoning recipe, smoked jerky recipe smoker, smoked jerky recipe, smoked jerky marinade recipe, incredible pork jerky

Id: CDhpsjK5JFY

Length: 16min 51sec (1011 seconds)

Published: Tue Feb 23 2021