so i’m thinking of getting a pork loin and turning it into jerky via a deyhdrator. i usually use the backwoods brand seasoning you can get at runnings or fleet farm. my preferred flavor is hickory, but would a different flavor be better for pork?
keep in mind i am not a huge fan of teryiaki.
thanks!!!!!
Backwoods seasonings are pretty bold so I don’t think you’ll do better with one flavor over another. Funny you should post this….I’m chewing on a stick or two of my vennie jerky right now.
Just made a batch of venison jerky last night using FF Back Forty Teriyaki mix. I am going to try their Bacon & Maple next. That may go good with the pork.
Do they have a jamaican jerk or sweet heat seasoning? Both go good with pork.
Do they have a jamaican jerk or sweet heat seasoning? Both go good with pork.
not sure……but i’ll be looking!
I make pork jerky a lot. Batch last week and just started 4.5 pounds curing last night. I cut when almost froze in my slicer a strong 1/4 inch. I cure 2 days instead of 24 hours with the thicker pieces. I really like the hichory from hi mountain. been using it and other flavors for many years. No more venny jerky for me, trimmings all go to other good stuff. pork loins make fantastic jerky and its cheap. I like pepper so I add a tsp to a 4 pound batch. I prinkle and layer then thru it all in a huge bowl and mix good by hand, then relayer it. Plastic container.
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lottsa flavors 
thanks eyeguy!!!!! i see your venturing out!!!!!!!
10 lbs of pork loin swimming in marinade!
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mmmmmmmm. smurphy is hungry! 
Yep I might even share!!!
hat would be great
FF Back Forty Teriyaki mix. I am going to try their Bacon & Maple next
Beware with that FF Bacon and Maple. VERY sweet. I had high expectations but it was a big let down. The FF cracked pepper mix is excellent though. I saved a good 15 or so pounds of venison this year just for the pepper mix!
How long in the brine Glen? How long in the dehydrator?
Done and it’s tasty. Denny, brined 24 hours. In dehydrator 8 hours. After about 5 I started removing some that was done and rotating. 8 hours and it’s all done.
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I’ve never done jerky with a pork loin but after seeing that pic, it’s on my short list.
Looks dam tasty!
So a while back I bought a couple pieces in the store labeled ham jerky and it was great.
So with a pork loin and marinated, should I get that same “ham” taste?
Not sure if I’d say it’s a ham taste? Marinaded loin jerky taste. I can’t explain it other then it’s really good. I got the loins mostly froze then cut it with a meat slicer about 1/4 inch thick
mine has never tasted like ham. 
the Canadian bacon does tho that I make with the loins, tastes like very good ham. looks good glenn!
To get the ham taste you need a maple sugar cure. That is how I do a cured smoked turkey and it is a hammie!
Now Glenn that stuff looks like it could cause some cardiac issues so you’d better send it down here so I can take it to Mayo’s hazardous waste incinerator for proper disposal…..course I’ll need something to eat while I wait to get in the door.
Oh, I meant to ask Glen, do these inexpensive dehydrators have any heat in them or they just a very light fan moving air to dry down the meat? I really have no knowledge of dehydrators. 
As a wood butcher I have vast knoggins. 
forgot to add pics the other day. those that like the dehydrator just gotta try the pork loin for jerky. my wife even loves the stuff.
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my old american harvester goes to 155 degrees and thats what I dry jerky on.
my old american harvester goes to 155 degrees and thats what I dry jerky on.
same with mine.
Now Glenn that stuff looks like it could cause some cardiac issues so you’d better send it down here so I can take it to Mayo’s hazardous waste incinerator for proper disposal…..course I’ll need something to eat while I wait to get in the door.
I had a quadruple plumb job in 2011. I’ll risk it!!
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