Now I know why. It's ok, but I won't make pork jerky again. Ive done it several times now, round steak, beef brisket I like best.
it doesnt soak up the flavors as well as beef always came out kinda bland unless i put alot of ginger in it.
I'd figure it's too fatty to even attempt? +1 on oven @225 for 10mins when done but I only dehydrate no smoker here. Can't wait to drop one of these does I've been seeing walk across my drive the past few weeks - deer jerky is by far my favorite
275 in preheated oven is recommended when using dehydrator. The fat on a beef brisket is on the outside. Once the fat is cut off, you're left with lean meat. I probably didn't have to use the oven as the smoker ran several hours and probably cooked all the bugs out, but it was pork so didn't want to take any chances. It finished drier than I like. I poured in a half cup of water to the bag, and the jerky soaked it all up, making it more tender
Nothing better than jerky you make your self! I've done it a handful of times, I'm no expert. Every batch wss great! And each batch gets better than the previous. I've made ground beef jerky, brisket jerky, knuckle roast jerky. One of the first attempts was top round steak jerky from the super market. It was good, but the meat was $6 a pound. I'm starting on a 25 pound sub primal cut top round. This is a huge piece of meat! Very lean. After cutting off all the fat and silver skin, the waste weighed 4 pounds,7 ounces. I'll start freezing in the morning. Partially freezing firms up the meat making it easier to slice thin. It's all really nice looking meat, select grade. I'm not a butcher, so no idea how this big hunk is correctly cut. I just cut the fat, silver skin and goop off of it. Cut through the natural fat seams, cut out tendons. When done,I should have plenty of jerky for a while! I'm going to try just a dry rub on some. Dry rub seemed to work well on my last batch of pork tenderloin jerky. I don't know, I'm guessing 6 pounds of jerky when it's all done.
LOL, I just did the exact same thing, cash and carry had that top round on sale couple weeks ago and i bought a 14 pounder, I quartered it and than cut off the fat cap from each quarter. than sliced it up in my slicer. I ended up with 9.5 pounds of sliced meat. I vacuum packed it in 2 separate packs and put in freezer. it well be jerky sometime soon
