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Chile-Lime Pork Loin Jerky

Ingredients
    Meat:
  • 1.5 lb boneless pork loin, very well trimmed
    • Marinade:
  • 1/4 cup fresh lime juice
  • 3 tablespoons reduced-sodium tamari
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons ancho chile powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried Mexican oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon smoked paprika
  • Zest of 1 lime
  • For a noticeably hotter version, increase the chipotle to 1/2 teaspoon.
Instructions
    Preparation
  1. 1
    Trim the pork extremely lean.
  2. 2
    Partially freeze until firm.
  3. 3
    Slice 1/8–1/4 inch thick, preferably across the grain for a more tender snack.
  4. 4
    Combine all marinade ingredients.
  5. 5
    Refrigerate the pork in the marinade 8–18 hours.
    6. Hot-marinade step
  6. 6
    Put the pork and marinade into a saucepan.
  7. 7
    Bring to a boil.
  8. 8
    Boil 5 minutes, separating the slices so everything heats evenly.
  9. 9
    Verify several representative pieces have reached at least 160°F.
  10. 10
    Drain and blot thoroughly.
  11. 11
    Transfer immediately to the smoker.
  12. 12
    One additional note specific to pork: NCHFP's current home-jerky guidance recommends that pork destined for jerky first be frozen at 0°F or below for at least 30 days, in portions no more than 6 inches thick, as an additional Trichinella precaution.
    13. Smoke & dry
  13. 13
    Masterbuilt: 165–175°F
  14. 14
    Smoke tube running
  15. 15
    Vent open
  16. 16
    Single layer, no overlapping
  17. 17
    Start checking around 2–2 1/2 hours
  18. 18
    Remove when a cooled strip bends, develops cracks, but doesn't simply snap in half.
Read it online: https://wayfarerspantry.com/thepantry/recipe/chile-lime-pork-loin-jerky/