Jerky Cure on a Pork Butt??????

Never tried it on a butt, I have bought boneless pork loins and made jerky with them. Turns out really good.

Will probably be kinda like ham or bacon, if sliced. Are you gonna let sit at least 24 hours with the cure and seasoning on it? Are you planning to go high temp and pull? You might also dissolve some in apple juice and inject. Give her a try and let us know.

that is an interesting thought. I just did a couple with Cookshack rib rub and finished them with Smokin Okies finishing sauce. It was absolutely killer...people went nuts. I will never need to try it any other way...

I was planning on leaving out the cure and just using the flavoring rub. I was hoping it would penetrate further into the meat like it does jerky, but probably not. Either way, smoked pulled pork with a teriaki seasoning mught be good!!

dan

Might also be bland. Is bland on my jerky I did yesterday.

I would put it on (cure and all)and give it a few days to penetrate well into the meat and then smoke it. I think however far into the meat it penetrates it will have good flavor.

quote:

Originally posted by GLH:
Might also be bland. Is bland on my jerky I did yesterday.

Maybe its just me, but Hi-MOuntain does not seem to be nearly spicy enough for my tastes. I have tried a few of the different types, followed the recipes to a tee and all of my jerky is bland compared to store bought. I guess I will doctor up my next batch...
Oooops, sorry for the hijack.

I haven't tried the Hi Mountain as a rub yet, but I don't like too much heat........getting older I guess????

Looks like the temps here on the East coast are starting to chage to more mild weather.....like in the 50's!!!! I was getting real tired of all the temps in the teens and high winds.....

Might be a good time to try out the pork butt....


dan

Steve - you arent alone in your thoughts. I too stopped using HM cause their flavors required too much doctoring to make them taste better. My thoughts were if I needed to add that much flavor to make them taste good, I may as well just make my own rub and add TQ to it. The only exception was the pepperoni blend. Daughter likes that on ground meat jerky. But even then I mix it a bit stronger than they call for.

Bob

I used the HiMountain Jerky seasonings to make all my friends jerky for Christmas gifts. The feedback I got was fantastic. Several commented that it was the best jerky they had ever tasted. As for the bland taste, I just use the inferno or sweet and spicy blend to add a bit of a kick. I have used it several times since with consistently great results. I find it to be much easier than mixing my own seasoning and then remembering exactly what I did the last time. I am bad about not taking good notes all the time. This speeds the prep time and limits the need for individual ingredients. Just a thought...

I'm going to have to chime in here and give my opinion on the original question, should the jerky spice be rubbed on a pork butt...

My answer is no. A simple BBQ rub on the meat will do just fine. The secret to a good BBQ butt? It is in the cooking, not the seasoning.

You could put a pork butt rubbed with just salt and pepper in the cooker, and if you execute it nicely, it will taste excellent. I think we get over-spiced at times.

I went to Argentina and had some asado, which is basically Argentine BBQ. It was excellent, every bite. The one thing I noticed, the asaderos spent much more time working with the cooking conditions than they did seasoning, as a matter of fact, they only seasoned with salt.

The dry rub of a meat, while important for the bark, is only a small amount of the equation when you serve up a bin of Q. Let the wood do its talking as well.

Mark

mjadams5
Very nicely stated and could not agree more.
Hats off to you!!!

Rob