Smoked Pork Jerky Food

SPICY SMOKED PORK JERKY

Steps:

• Slice the pork against the grain into 2" x 6" strips that are ⅛" to ¼" thick.
• Mix the remaining ingredients and blend until you have a smooth marinade.
• Layer the marinade and the pork strips inside a large ziplock bag. Massage the marinade into the pork for a few minutes to make sure all the strips are coated in the marinade. Refrigerate for a minimum of 8 hours or preferably overnight.
• Heat the Traeger to 180 degrees F. Place the pork strips on a rack or directly on the grate and smoke for 5 to 6 hours or until the meat is dry but still pliable.

MESQUITE SMOKED JERKY

Steps:

• In a shallow glass baking dish, stir together the soy sauce, brown sugar, liquid smoke, paprika, garlic, and salt. Lay the meat strips in the liquid in a single layer. Cover the dish, and refrigerate for at least 6 hours.
• Arrange strips of beef in a dehydrator, and let dry for 6 hours, or to desired dryness.

SMOKED BEEF JERKY

Steps:

• Trim any excess fat off of your meat, and then slice thin (1/4 - 1/8 inch thick slices). This is easier if the meat is still slightly frozen
• Combine all of the marinade ingredients in a bowl and whisk together. Put the meat in a zip lock, and pour the marinade into the bag and then seal. Let the meat marinate for at least 12 hours and up to 24 hours
• Remove the meat from the marinade and blot dry with a paper towel. Place the meat on your smoker and let it smoke at 150 to 180 degrees for 2 hours.
• Check on the meat at 2 hours. Some of the pieces may be done; you can tell if you pick up a piece and when you shake it, it doesn't bend.
• Place the jerky on a cooling rack until it's come down to room temp, and then store in an airtight container in your fridge.

SMOKED PORK BELLY - SIGNATURE PORK RECIPE

Steps:

• Mix your agave nectar and olive oil. Use a sharp knife to make incisions into the fat side of your pork belly. Use your mixture to coat your pork.
• Mix your dry rub then coat your entire pork belly. You need to set aside some of your rub for later.
• Let your rub soak into your pork belly for about one hour.
• When your smoker reaches a temperature of 250 degrees Fahrenheit, put your smoked pork belly into your smoker.
• Always put your pork into your smoker with the fat side up. This will enable your pork belly to render and become tender.
• Once you have been smoking your pork belly for two hours, wrap your pork in aluminum foil to prevent the meat from burning while rendering the fat.
• Prior to placing your smoked pork belly on the foil, sprinkle a small bed of brown sugar along the length. Place your pork on the foil and cover with your remaining pork rub.
• Now drizzle your tiger sauce on the top.
• Mix your honey and honey barbecue sauce together then drizzle on top of your meat.
• Now put your butter on the very top. Turn over your meat and repeat the same process on the other side.
• Wrap you smoked pork belly in the aluminum foil and put it in your smoker for two to three hours.
• Use your meat thermometer to determine when your smoked pork belly reaches 165 degrees Fahrenheit.
• Remove your pork from your smoker, place on a platter, cover lightly with aluminum foil and let it rest and cool for a few minutes.
• Now you need to decide how to serve your delicious smoked pork belly. You can shred your pork for amazing sandwiches, cube your pork and insert toothpicks or slice your pork into moist and tender servings.