Pork loin jerky on the EX6

[timothy]

Loin is lean and $1.99# compared to eye of round which was almost 6 bucks #.
Brought a 8# one and removed the FC and followed the fat seam and removed the small loin. ( used that for char-siu)
Cut into 1/4" slices and ended up with two 3# batches.
One got some hi mountain cracked black pepper & garlic cure and the other a sweet & spicy cure.
Marinated 24 hrs.
Gonna smoke @ 200 for 3 hrs or until 145.

 

[timothy]

At the 1 hr flip.

 

[timothy]

Came out better than expected.
It's moist and easy to chew, not dried out like leather jerky so it has a short shelf life and needs to be refrigerated.
I'm quite happy and the boss agrees.

 

[timothy]

All done.
Not bad for 2 hrs smoke.

 

[Brenda T]

That looks REALLY good. I bet it picked up a nice smoke flavor too.

 

[timothy]

That looks REALLY good. I bet it picked up a nice smoke flavor too.

First time on the pellet grill so the smoke flavour was just right for pork loin.
I'm doing some venison jerky tomorrow with the same cure but will use smoke boost for a few hours, and proceed.

 

[timothy]

Did the venison. Used smokeboost for two hours and two hrs at 200.