ISO Help With Pork Jerky

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Farmer Jon

Sous Chef
Joined
Sep 14, 2014
Messages
860
Location
Pender Nebraska
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?
 
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.
 
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.
 

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