ISO Help With Pork Jerky

[Farmer Jon]

So I was making beef jerky the other day and I thought why cant I do this with pork. I have a couple huge pork loins in the freezer. Is there any reason why I cant do this?

[callmaker60]

Just have to try it. I find no matter what meat I use, goose, deer, beef, it all taste like the seasoning i use.

[Bookbrat]

Ýou can, but pork needs to be treated a little differently than beef because of trichinosis. You freeze it to kill the parasites so you're probably OK, lol.

National Center for Home Food Preservation | How Do I? Dry

[mcnerd]

Freezing/Refrigeration only slows down bacteria growth which resumes where it left off as soon as the food warms. The jerky needs to reach a temperature of 160 deg F. or more in order to kill. If the dehydrator cannot reach this temperature then finish the process in an oven at its lowest setting. Mentioned in above link.

[Andy M.]

Originally Posted by Bookbrat

Ýou can, but pork needs to be treated a little differently than beef because of trichinosis. You freeze it to kill the parasites so you're probably OK, lol.

National Center for Home Food Preservation | How Do I? Dry

With commercially produced pork in the US, trichinosis is really not an issue. Wild game is another story and should be treated as suggested.

[Farmer Jon]

My good harvest maid dehydrator quit working. I left with 2 others that do not have temp settings. They are just on or off. This is our own farm raised hog. I think I am going to try it. When its done I will put it in the oven just to be sure. Thanks for all the input.