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Monday, March 10, 2003

This is the pork jerky after about 8 hours in the dehydrator. The faux grill marks are from the spokes in the dehydrator tray. The ham color comes from the nitrite in the curing salts. Most slices are still slightly soft, so it will take another 4-5 hours. Just for the record, here are the amounts used to prepare this:      Marinade for 5 pounds pork loin, sliced 1/4" 1 small can pineapple chunks, about 10 ounces 1 mango, peeled and seeded 1 cup soy sauce 1 cup brown sugar 1 tablespoon salt 1 teaspoon Prague powder #1 About 2 tablespoons ginger root Put all the marinade ingredients in Cuisinart, process until smooth.   4:39:58 PM    comment []

Here's the pork jerky going into the dehydrator. The marinade has brown sugar, soy sauce, canned pineapple, mango, salt and curing salt, all pureed in the Cuisinart. There will be a coating of fruit on the slices when they've finished drying. The thermostat on the dehydrator is set to 125 F, so the trichinae should be finished in about 3 hours. The jerky itself, which is all I care to consume, will be finished in 10-15 hours - probably at the high end because of the fruit. Just a guess, this is the first time. 8:05:47 AM    comment []