Thread replies: 5
Thread images: 1
Thread images: 1
File: Vietnamese-exporter-for-frozen-pork-tenderloin-for.jpg_350x350.jpg (16KB, 350x233px) Image search:
[Google]
16KB, 350x233px
Hey faggots. I have a year old pork loin I just took out of the freezer and wanna make jerky with it. Im guessing it would probably be a horrible roast being this old, so fuck it. It was 8 bucks for 4.5 pounds in October of 2016.
Any suggestions on marinade or how I should go about preparing it? I was thinking id thaw it until I can slice it, marinade it in soy sauce, some salt & pepper and maybe some honey then bake it at 250 degrees until I think its done. I dont have a dehydrator.
>>
>>9417995
Pics pls. Usualy I go with peppers of all kinds when doing a jerky
>>
>>9417995
Jerky sounds like a good choice since that's a very lean and mildly flavored cut.
You could also use it for curry, stir-fry, or any other fairly strongly flavored dish. It's too lean for making sausage from.
>>
>>9417995
The following works really well for pork jerkey
Soy sauce, lea & perrins, some water, brown sugar / honey, pepper (red, black, white, etc.. as trips of truth >>9417999 said: the more varieties the merrier), a little bit of garlic and ginger.
Also, keep the oven lower than 250, If you have to use an oven, make sure to keep the door open. You want to dehydrate the meat, not cook it.
You can also try it Alton Brown style by just using a box fan and air filters or windows screening.
>>
>>9418008
I actually have all that stuff you listed. yeah I should leave the door open too. its still thawing now.
Thread posts: 5
Thread images: 1
Thread images: 1