Beef Jerky by Willie Rosin

Trying something new to me – EQ cured pork jerky.

2% salt,

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.

For more information, go to Artisan Meat

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