Candy Pork Bites! A new way to make pork jerky!

Рет қаралды 10,013

Duncan Henry

Күн бұрын

Пікірлер: 46

@asher-perez Жыл бұрын

I have no words, you are a cannon

@manwithbeers Жыл бұрын

What temperature do you dehydrate pork?

@MrKev526 Жыл бұрын

ANother great video Duncan. As ever I loved it. Can't wait ti try sounds and looks delicious.

@gregdazer8395 Жыл бұрын

Awesome tutorial. I will definitely try this one.

@jc5066 Жыл бұрын

What temperature did you set your dehydrator to?

@donrobinson5117 Жыл бұрын

Good morning, will be trying this next time loins are on sale. Just made a batch of your breakfast sausage, turned out great. Thanks, and keep the recipes coming

@googacct Жыл бұрын

I just recently came across this channel and have really enjoyed watching your videos. Until watching your videos I really did not have much of a clue as to all the different ways various meats are prepared. I may even try some of these myself someday.

@johnmiller-kr4jy Жыл бұрын

good morning Duncan looks good , pretty easy recipe gotta try this out along with some of your formed ham , thanks for another video and have a good day

@metrickarma Жыл бұрын

Making me hungry and wanting that dehumidifier

@stevec9231 Жыл бұрын

Just found your channel and think your presentation is great. Never heard of the addition of the curing acid, but going to get some. Just came back from Italy and wonder if you'd do a vid on Porchetta? Thx much.

@billklaassen5893 Жыл бұрын

Most definitely want to try this. On the dehydrator as well as the smoker. Loving all your recipes!!!! This one I already know is a winner.

@billklaassen5893 Жыл бұрын

And what temp did it need to reach to be safe?

@Cbbq Жыл бұрын

Love to see you make a Porchetta

@bisakov 11 ай бұрын

Hi Duncan! Awesome content: no fillers, no BS... only details we need! Quick question: sodium erythorbate is a cure accelerator when we smoke right away. Why do we need it here with 24 hours in the fridge, please?

@robbiefoss6913 Жыл бұрын

Do you have a link for where to buy casings, cures and spices in Western Canada? Love your videos, thanks in advance.

@NoahCox-m7m 9 ай бұрын

Definitely trying this yeaaaa😊

@justinyoung11 Жыл бұрын

Great video as usual, are you planning to show us how to use ground meats for Jerky ?

@nypariah 10 ай бұрын

Also, a suggestion to add liquid smoke to the marinade. Looks great.

@raytruesdell7873 Жыл бұрын

Looks great

@BambiiBeauty-l7m Жыл бұрын

Neeeeeed a Pork Tenderloin smoking recipeeee

@Ralpha1961 Жыл бұрын

This is what I found online when it comes to temperature. He may not contribute because this may not be a safe way to preserve raw pork. I would only use American safe food grade pork because of parasite problem from wild pork. 165 degrees F may be a safer temp. “Place your pork slices on the mesh trays in the dehydrator and set the unit to heat at 155 to 160 degrees F. 5) Let the pork slices dehydrate for about 5-8 hours and then check to see if the pork slices are properly dried.”

@skillitjohnson 10 ай бұрын

Is this shelf stable or does it have to be refrigerated?

@eaglezxz3354 Жыл бұрын

Good one...thnx

@raffaellac.3333 Жыл бұрын

Great video! At what temp did you dehydrate the jerkey?

@jimscruby7859 7 ай бұрын

What kind of shelf life on the candied pork bites?

@nypariah 10 ай бұрын

Bless you.

@kevinpickard9212 Жыл бұрын

Hi Duncan. My name is Kevin. I've been making sausage for just over six months now. You are my "go to" channel for just about every issue I've come across. Just starting to make my own recipes, the latest being "Shepard's pie" sausage. (actually "cottage" pie cause I'm using beef). The ground beef, water and spices mix well, and protein extraction is good to this point. I'm wondering how adding frozen peas, carrots, corn, and lumpy mashed potatoes will affect the binding. Also when is the best time to add them to the mix? And what would be your suggested g/kg mix for the veggies and potatoes? Thanks in advance for any suggestions.

@asher-perez Жыл бұрын

Just an accurate explanation

@joesmith7427 Жыл бұрын

Are there any great books from the college?? I want to know about running a meat market, any advise?? 😊

@jamesgrust 10 ай бұрын

I made these and the Memphis bites at the same time. Memphis bites are great consistency but the candy bites have a tough exterior. They were made at the same time with the same loin - 1/2 and 1/2. I did dry for 1 hr and then smoke for 1.5hrs before finishing in the dehydrator. Memphis bites were also done about 1 hr sooner. The only thing I can see is the candy bite marinade was much wetter. Anybody know why the candy bites were so different.

@mikeotte1609 Жыл бұрын

Hello Duncan, quick question, I see you add your cure salt directly on to the meat with your spices, is it safer to add it to the liquid and mix it until it dissolves?