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Smoked Pork Jerky

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    Smoked Pork Jerky

    I'm smoking some of my pork jerky this weekend,and now that I'm a member of the pit I was wondering what others thought of my technique
    I usually marinade for at least 48 hours then dry my meat as much as possible then season both sides before they hit
    the racks, i will then begin smoking at 180 degrees for 3 rounds of smoke then i stop adding smoke and decrease the temp
    to145 for the remainder of the cook .

    Of course i use no water in the pan and my vents are wide open and i normally have great results but any advice from others would of course be appreciated thanks for replies in advance and have a great weekend everyone !


    #2
    sorry just realized i posted to the wrong section of forums could a moderator move this post ?

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    #3
    Very interesting. What to you marinade the jerky in?

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      #4
      I use soy sauce, a very small amount of pineapple juice ,fresh ginger ,brown sugar ,sesame chili oil ,worchestershire sauce,
      a small amount of my home made bbq sauce , onion powder garlic powder and crushed black pepper , then I season the surface of the meat with smoked paprika and dried ginger and a little black pepper.

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        #5
        Since its hard to make smoke roll at lower temps you can also add a little liquid smoke but I try to get most of my smoke flavor with wood.

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