Smoked Pork Jerky On The Pit Boss Pellet Grill

okay we’re gonna do the pork jerky todayand we’re getting the pit-bossheated up I set it at P five and seewhat kind of temperature we can get wewant to be about all probably 140 160somewhere in there there she bluesHeyinstead of p5 all right welcome to mankitchen recipes just like I just saidwe’re gonna get some pork jerky on thesmoker today and we’re gonna use insteadof doing a wet mix I picked up thisjerky Cure seasoning and pepper blendfrom high mountain seasonings and thisstuff’s pretty good you don’t have tosoak it and we’re just your sauce or soysauce or any of that like anything likethat it’s just a dry seasoning with itwith the cure you mix it by weight ofthe pork or of the meat that you’redoing we’re doing pork today so here wego the pork I’m using today as a porkloinI bought the biggest I think it’s like a15 pound it’s from a restaurant supplystore so it’s not all trimmed up likeyou the little pork loins you get in thegrocery store so I’m gonna have to trimit up a little bit there’s a little bitof brown meat on the other end it’s notbrown it’s it’s good meat it’s just adifferent color it’s not like yourregular pork loin and we’ll slice intosome of that the rest of it we’re gonnause I’m gonna use it I’m gonna put it onthe smoker and chop it up and make somelittle barbecue bites out of it soanyway okay so this is half of therestaurant full 15 pound and I’m gonnacut this fat cap off of here restaurantones don’t come dressed like the onesyou get in the grocery store so firstI’m going to remove this fat cap justcut it off I’m not going to show theentire process and then after I removethat capI followed the fat vein and removed awhole little section that piece rightthere so I’m gonna save that for alittle later on we’ll cook it and thisis what I ended up with and then that’sthe excess right thereso I’m gonna end up slicing this righthere probably anywhere from a quarterinch maybe a little thinner but that’sthe goal get them around a quarter inchor so like this one right here and I’lljust work my way down now here it iswith the slices all cut up like I saidthey’re beef jerkey size right around aquarter inch maybe a little under andjust depends on the cut and then there’sthat brown meat that I was talking aboutit’s not brown but it’s just a differentcolor so I’m not a butcher so I don’tknow the exact name of it but it’stowards the end of that pork loin that Ihad okay here’s the high mountain jerkyhere in seasoning that I’m using todayyou can see inside it comes with acouple of packets comes with a curepacket a seasoning packet and this boxwill do like I think sixteen pounds ofmeat there’s the two packets and it alsocomes with a shaker bottle which ispretty cool and here’s the cure and thenthis one over here is the seasoning andand this is the pepper blend that I’musing today and again that’s from highmountain jerky cure and seasoning now ifyou get your meat cut up you wanna weighit all so that you get your seasoningsmeasured right as you can see here I amdoing three and a half pounds of pork tomake the jerky and inside the box areinstructions for how much you use of theseasoning and how much you use of thecure so you just figure out what yourweight is and then get your seasoningand cure together in the shaker bottleI just put put the lid back on and I’llgive it a shake just kind of get itmixed up really well it doesn’t have alid so you gotta hold your hand over theholes that’s it so then you take youryour meat and you can spread it out oncookie sheets or on a counter big enoughto hold all the meat I decided to putminea bowl there was too much meat to reallyspread out you want to do both sides ifyou can if you lay them out so I justsprinkle it on mix it up and I do thistwo or three times I don’t put all theseasoning in it once I’ll spread it overthe top and then and then just to saveyou here’s the last bit of the seasoningthat I’m gonna add just get it all overit best you can this is a dry seasoningthere is no liquid to it so then youjust mix it up well just try to makesure you get it all coated really wellthis is a pepper blend but I wanted it alittle spicier so I did end up puttinganother like a tablespoon of the redpepper flakes anyway so you put this allin the bag this much I’m putting in agallon bag whatever however much meatyou’re doing you know quart gallon twogallon whatever get in the bag get allthe air out seal it up real nice andyou’re gonna want to set this in therefrigerator for 24 hours you got alittle bit of a windy day here but we’vegot it a p5 and it’s been stable they’reat 160 of course when I open the lidit’s a it’s gonna go down but here’s ourpork jerky or our pork ready to go inyou got three trays let me get these inhereit’ll probably take I don’t know threefour hoursand I will be coming out here every hourto check on them[Music]now the instructions on this highmountain jerky seasoning says to go at200 degrees for one and a half to twohours but I’m gonna do itthe way I think it should be done we’regonna go at 160 degrees and keepchecking it we’re one hour in I’m losingable to look it’s like everything’sdoing okay sticking a little bit becauseI should have sprayed my little rackfirst nothing looks like it’s gettingdone any quicker than the other so Ithink we’re good we’re gonna go anotherhour and look at that smoke goodmaybe we’ll just turn theseyou don’t need to I’m gonna just becausethat smoke on the topokay we’re gonna let them go anotherhour and we’ll check them I’m gonna getthese flipped not even moving around nowI’m gonna leave them here is three hoursin I did have to change my pee level thepee level three from P level fivebecause it is windy here and a littlecooler so you know if you’re making thisor you just try to get your tip atyou’re maintaining around 160 okaynot quite there yet want to see thatwhite in there almost like thatwe’re getting there[Music]not quitethis one here is getting thereit’s almost transparent almostsee-throughof course this one here’s got somethicker so I’ll check back in an hourlet it go in another hour and we mighthave to remove some of these pieces andlet some keep calling so so far so goodthree hours down see what happens in aanother four hours in my p3 is stillholding at 160 in this on this windy dayso let’s give it a look[Music]yeahit’s pretty good[Music]some of us over here[Music]got that door open and the smoke kicksin again okay four hours I think I’mgonna take a few of these offcheck them out really good lookingreally good you may need to kill anotherit’s 30 they’re looking really goodright now[Music]that’s what we’re gonna do I did take ataste of one of these a little bit agoman this ever kid[Music][Music]that tastesoh my goshyeah that is awesome[Music]four and a half hours looks like I’mgonna take these off yeah there we gothat’s worth looking for right theresome of theselike they can gojust a tad longer a little bit thickerget thin ones and thick ones cut themanywhere from 1/8 to 1/4 inch okayright remove some of these get the restof them when they’re done five hoursthis looks done get it off here get itinsideeat it bag it store itokay so here we have it off the smokerand you can see there’s a little bit ofgrease here and there just take a papertowel and get some of that moisturegrease off of there before you do anystoring of it usually it’s just warm soit’s a little bit greasy there is alittle bit of fat in there so anywayhere it is the final product and man isthis ever deliver all Zen with that andit is awesome you got to try this thisjerky cure and seasoning I don’t getpaid for this endorsement you can pickit up at Sportsman’s Warehouse big oronline wherever I got this a big are inour area because the New Mexicosportsmen has closed down for theshelter in place so anyway turned outgreatcheck this out look at the color thecolor is awesome now if you didn’t dothis in a smoker it wouldn’t be thisnice color wouldn’t be so red so niceand smoky looking and the taste oh mygod I would in a blind taste testyou could probably give somebody thisand they would think it was beefit’s that good so anyway pork turkey maysound weird give it a try pork is niceand lean so especially the pork loin andthat’s a great cut to use so thank youfor watching hit that subscribe buttonwe’ll keep making some more videos Ihope you have a great daypicture of that barbecue pork bytes thatI made with that leftover pork on theend that little end cut these aredelicious anyway I did a video it justsomething to do with the excess porkfrom that[Music]you[Music]