Saturday, May 15, 2010
My husband does not cook generally, but when he does, he always amazes me with what he does and beef jerky is one of his specialties.
He has special curing, many types of seasoning, a dehydrator purchased specially for making beef jerky and is quite picky when it comes to the type of beef he chooses (93/7 meat to fat ratio or even leaner if we can find it at the grocery store).
While I absolutely love the kind he makes, I was sort of curious as to how some ground pork would behave when put through the process.
Here are the pictures of the process and the SECRET recipe that goes with it:
Ingredients for 1 lb of meat:
1/3 cup water
1 packet cure
1 packet seasoning
1 lb meat
Remove the meat from the package and place it in a bowl and have your surgical gloves ready, along with some paper towels in case you need to wipe anything.
I made 1 lb of pork jerky
and 2 lb of beef jerky.
Cure is just cure and it does not come in any flavors, but the seasoning comes in many varieties, like in these pictures:
* for the pork (Original);
* for the beef(Cajun + Original).
Dissolve the cure and seasoning in the water,
then mix with the meat and make sure the seasoning is evenly distributed throughout the meat.
You should use your hand to mix and if you don't like getting your hand messy, just slip on a surgical glove !
In 3 minutes it should be ready.
Fill the jerky shooter
and carefully shoot 2-3 inch jerky pieces onto the dehydrator racks, making sure there is at least 1/2 inch in between the pieces.
* the pork layer
* the mixed layer with pork on the sides and beef in the center
* the beef layer
Place the lid on when done, plug the dehydrator and check it in 9 hours.
Look how many racks !
And this is how it looks after the 9 hours elapsed.
*********** AS ALWAYS, feel free to click on the pictures to see them in their full size and notice details otherwise you might miss.
Please note the difference in color and appearance between the pork on the sides and the beef in the center.
The pork needed an extra hour of dehydrating due to its higher fat content.
When done, pat the fat dry with paper towels and store in plastic ziplock bags.
Posted by Cat at 10:44 PM