So I've made a handful of batches of these now and I really like the flavor/heat combo, but I've only done them in the dehydrator. I've been meaning to try them smoked for some time, and I thought I'd try out the new-to-me GMG pellet grill to see how it does as a jerky smoker. Kill two birds with one stone, so to speak.
Wasabi/Soy pork jerky
When it was time to smoke it, I pre-heated the grill to the lowest setting, 150, then placed the unrinsed pork on skewers on the grills expansion rack. The 2.5 pounds fit perfectly.
Usually I sprinkle on the sesame seeds as it's going in the dehydrator, but I forgot to add them this time. I let it go for about 5 hours. As I kind of figured it would the bottoms got more done than the top, so if I choose to use this again I'll need to figure out something to mitigate that.
After the 5 hours I removed the rack and took off the pieces that were done. The rest went into the convection oven at 145 to finish a little more.
In all I'm pretty happy with how it turned out. I love what the smoke adds to this so I'll definitely be smoking this recipe again. I'm not so sure the GMG is the way to go for jerky, but I kind of expected that. I doubt I'll be using it for jerky again, but the convenience factor is pretty nice. Since my MES died I don't have an "easy" option for smoked jerky.
Anyway, thanks for looking!
Wasabi/Soy pork jerky
- 5 lbs tight trimmed pork loin, sliced for jerky
- 1/2 cup soy sauce
- 1/4 cup wasabi mustard
- 1/2 cup water
- 6.25 grams cure #1 (or per instructions)
- 1/4 cup honey
- 2.5 Tbsp kosher salt
- 3 Serrano peppers, finely diced
- 1 Tbsp (or more) freshly ginger paste
- 1 tsp sesame oil
- 2 Tbsp hoisin
- 2 spoonfuls minced garlic
- sesame seeds (optional)
When it was time to smoke it, I pre-heated the grill to the lowest setting, 150, then placed the unrinsed pork on skewers on the grills expansion rack. The 2.5 pounds fit perfectly.
Usually I sprinkle on the sesame seeds as it's going in the dehydrator, but I forgot to add them this time. I let it go for about 5 hours. As I kind of figured it would the bottoms got more done than the top, so if I choose to use this again I'll need to figure out something to mitigate that.
After the 5 hours I removed the rack and took off the pieces that were done. The rest went into the convection oven at 145 to finish a little more.
In all I'm pretty happy with how it turned out. I love what the smoke adds to this so I'll definitely be smoking this recipe again. I'm not so sure the GMG is the way to go for jerky, but I kind of expected that. I doubt I'll be using it for jerky again, but the convenience factor is pretty nice. Since my MES died I don't have an "easy" option for smoked jerky.
Anyway, thanks for looking!
