Pork jerky is a popular snack, but the choice of meat cuts significantly affects the outcome. Dylan Clay from Barbecue FAQ emphasizes that pork loin and tenderloin are optimal due to their lean nature, which helps prevent spoilage compared to fattier cuts. It's advised to remove any excess exterior fat or silverskin before dehydration to enhance shelf life. Clay notes that while fat can enhance taste, it's best minimized for jerky intended to last beyond a couple of weeks to avoid rancidity.
"Either pork loin or tenderloin are technically your best choices; this is primarily due to fat content. Fat poses a risk of spoiling quickly when making jerky."
"When buying pork for jerky, stay away from cuts with fat in harder to reach places, like fat found between the muscles, on the belly, under the skin, and inside the muscle tissue."
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