Beef Jerky by Willie Rosin
Trying something new to me – EQ cured pork jerky.
0.25% cure #1,
1% maple sugar,
1% brown sugar,
0.1% garlic powder,
0.75% fermented hot pepper sauce solids,
0.5% fermented hot sauce,
0.5% Lea and Perrins Worcestershire (for umami).
I had 645 grams of pork roast leftover after I cut some steaks out of it, so I thought it was a good amount for this experiment. I will lay the slices on my smoker racks and smoke with mulberry as it cooks and dries. I laid the slices out flat, sprinkled the dry ingredients on the slices, then stacked them and put them in a quart ziplock to ensure even distribution of cure and spices. Then I added the liquids a few hours later after some liquid exudate had formed.