The Grill Sergeant
Full Fledged Farker
- Joined
- Aug 24, 2010
- Location
- Omaha, NE
Probably violated every rule known to man but I've been thinkin about makin jerkey. The "rules" suggest uncooked but marinated then dried.
We do a lot of pork sirloin around here and I had some left over that I had smoked. Just for the heck of it, I sliced it into 1/2 in thick slices and put it in the dehydrator. I probably didn't leave it in long enough to become jerkey, but well dried.
The first bite was chewey but not to the "leathery" stage... It seemed it needed something so I mixed up a "dippin sauce". Now I can't seem to stay away from it! ...Darn it!
The dippin sauce is maple syrup, a touch of Balsamic Vinegar and a little Cayenne - for a smidge of heat.
I've made pig candy with bacon but this is over the top!
We do a lot of pork sirloin around here and I had some left over that I had smoked. Just for the heck of it, I sliced it into 1/2 in thick slices and put it in the dehydrator. I probably didn't leave it in long enough to become jerkey, but well dried.
The first bite was chewey but not to the "leathery" stage... It seemed it needed something so I mixed up a "dippin sauce". Now I can't seem to stay away from it! ...Darn it!
The dippin sauce is maple syrup, a touch of Balsamic Vinegar and a little Cayenne - for a smidge of heat.
I've made pig candy with bacon but this is over the top!
