Making Stevie V's Delicious Pork Loin Jerky

Steve and everybody always asked me how I make such great jerky and the key one first if its proper time today you must have a screwdriver actually that's optional the key is the pork loin it's the least expensive cut of meat that you can make jerky out of it nobody makes jerky out of it why I don't know so I'm going to show you the the very simple steps that you take to make it first thing you do is you cut it up into sections that you can put into baggies to freeze the reason that you freeze it is because you need it hard and then to slice on the meat slicer and yes this version of my jerky to do it right requires a little meat slicer there about so now I've taken my serrated knife and I've cut it up into five pieces and all you do is get your baggies and put them in the baggies but actually before that you trim off the excess fat it's really critical that you get the fat that does not make sure key and this can be thrown in a skillet and cooked up for treats for your dogs that's what we do with it works out really nicely so you're gonna do this to every piece prior to putting it in your freezer bag and I think that'll probably be good enough for this section okay so now what we have is these six pieces of pork loin by the way this was about eighteen dollars at Costco I'll give you the weight later on in the in the demonstration if you'll notice I kept the fat on one piece and the reason I did that is I'm gonna put that in my treasure smoker and smoke it and eat this whole piece as a meal for my family so these are all going to jerky you just place them in a ziploc bag and the reason that you put them all in separate bags is because if you freeze them all together they will stick together I have experience of this so this makes it easy to get them out to slice them up on your meat slicer if you just can't afford or don't want to go get a meat slicer you can slice the meat by hand and it'll still work but it won't work as good and it'll take you home okay there's your meat ready to put in the freezer so we're going to place it in the freezer and we'll be back shortly okay here's your basic dehydrator I think I got it on Amazon nesco is the brand this is a good one I don't know if there's better ones but I like this one a lot works just great one of the keys to keeping it clean I'll show you how I loaded they I have a trick to that but is to spray a coconut spray oil on the parts before you load the meat on it that will keep it from sticking and make your cleanup a whole lot easier okay I'm going to show you how I'm gonna make the marinade that we're gonna use for this batch of jerky some of the key items that you'll have in turkeys marinade is soy sauce I use the less sodium soy sauce Worcestershire liquid smoke teriyaki sauce I also use some Louisiana Hot Sauce crushed red pepper black pepper and beside that you can put whatever spices you'd like in there I also have here my garden peppers so these are all fresh peppers that I harvested from the garden and we're going to add those in for an additional kick shut up we have our meat slicer this is just a little slicer I bought it Sears for $99 15 years ago works really well if you've never used a meat slicer before be sure I use the guard always keep your hand behind the protective area or you will cut your finger off seen it down these are my chunk support that we cut up earlier they've been in the freezer about 3 hours and you can see they've give just a little bit you want it real firm as you'll see when I start slicing if you don't have time to do it all one day you can freeze the meat overnight and then come back and fall it for a couple hours versus freezing it for a couple hours so it's just but having the meat to the right consistency is real critical to getting the slices thin the way you want [Music] on [Music] come around [Applause] why meat slicer [Applause] so you just put a little marinade in the bottom of your pan and as you can see the consistency the meat and again that's a personal preference you can definitely go thicker couldn't I like it thin and crispy that's why people really love this type of jerky and you just want to get spread it all out rinse and repeat and basically will get you don't want to overlap it just a hair because you just don't it's now once you get your first layer in there then you go over your marinade and you lay them around enough to don't need much per layer you just do the same process lay it right on top and as you saw we had five pieces about that size so you can see it's long as you had a meat slicer it's not a big deal there you go Arras our pork marinating and ready to be turned into jerky tomorrow after it marinates it has to marinate for at least six hours I always marinate it overnight so I will see you in the morning okay we've marinated our meat and it's ready to put into the dehydrator first thing you do is you I've already done it to give a little coat of spray on the bottom piece and then on your little shield to make sure that everything doesn't stick you leave that one blank you don't put anything down there and then you'll take your fruit giraffe and you spray it this is just to keep the cleanup under control all right then you just start now what I do is I put a little paper towel there and I actually hold the first little shield you're gonna drip as you come up to the dehydrator that keeps you again cleanup a lot easier it's just a matter of getting them all stacked in there okay that's good oh and another thing that's real important is to make sure you do this outside it can't be in the garage if you'd leave it in your house your wife will kill you then you'll lose your job everything will go poorly for you so just it's got to be done outside or it's a real problem okay now we're getting down to the to the last of it and then we're gonna take outside and get it going and as you can see we got several nice racks and it's gonna get a good yield out of this one brisket or one pork loin hey we're heading outside there we go turn it on - hi which is 1/6 okay so here we are five hours later we've already didn't eat a couple pieces off the top layer they just grab it all and you start putting it in a container and that's kind of it what I'll do here in a minute is show you what our yield was off of the equivalent of about twelve dollars worth of we'll see how well we did on our process and as you're taking them off you can check and taste to see if the Chris penis is enough for you sometimes you'll actually take some of the thicker pieces and put them back on and let them cook for a little bit but I think we're in good shape with our batch here we have it delicious also barely loves it you've got ten bags but we did cut a big chunk off to save so that's ten bags out of approximately twelve dollars worth of pork loin it's not something you can make a profit at but you can make lots of friends I usually eat half of it and give half of it away thanks hope you enjoy this presentation

Channel: Stevie V's World

Views: 6,275

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Id: 70u2KritdBw

Length: 13min 13sec (793 seconds)

Published: Fri Jul 17 2020