I've made beef jerky, chicken jerky (which I call Poultry Leather), and even tofu jerky (don't even *think* about it). As I was slicing a three-pound ham today I wondered how ham jerky would be. It's already cooked and smoked, so ... why not?

Then it occurred to me that I've never seen anything on pork jerky, so maybe there's a reason not to do it.

Does anyone have experience with using pork for jerky?

We had some ham jerky a couple years back. I think it was made by Jack Links. It was not to bad. I woukd say go ahead and give it a try.

tofu jerky - are you kidding?

Yah, I agree. Tofu is jerky even before you dry it. Ha!

i would say the best way to go for something like that would be prosciutto ham--dried cured and thin sliced.i assume someone tried ham jerky a few hundred years ago and wrote it off as rock hard and came up with prosciutto as a way to keep dry ham.

Yup, tofu jerky. Nope, I'm not kidding. I came across a number of recipes on the Web so I figured if others have tried it - and evidently liked it - it could be worth a go. High protein, no fat, absorbs flavors - what's to not like?

The result is basically marinade leather. The tofu has next to no flavor itself, so it's all in the marinade, whose flavor gets concentrated during the drying. Finally, when storing it (apparently dry) in a plastic bag it leaks moisture and becomes a greasy, stinky mess of leathery stuff.

Don't do it.

For some reason I've actually tried the tofu jerky. It was BAD and very chewy never again.

Today was Pig Leather - erm, ham jerky - day. A three-pound low-fat ham, sliced 1/4" thick, went into the dehydrator. Seven hours later, out of the dehydrator came a dozen slices of 1/8" thick low-fat ... ham. Like I was expecting something else? I wonder if I should have used a marinade. I figured since it was already cured it didn't need anything. It's OK, just not that pleasant surprise that comes from a good batch of Cow Leather.

I tried ham jerky last year. Ever see those pig ear dog treats? That's what mine came out like. I may have had it set too hot or in for too long but the ham turned very dark brown and very hard. Like inediblely hard, but the dogs loved it.

We have taken deer, beef, pheasant, and goose jerky.
That's it...NO TOFU or OINK, OINK Jerky for us, and won't be.
SunCatcher

Some of the Best Jerky I have ever had is pork jerky. I buy it at McDonalds meats. They are known world wide and do have a online store. This is not the emulsified jerky like Jack Links, Lawrys or Trails best, this is real pork strips wood smoked. I make my own jerky but these guys beat me in every category. If you go to the store in Clear Lake MN they will give you samples. The Best!!!! McDonalds Meats Clear Lake

Tatanka, Great place to get your Jerky, I've been shopping there for years. And we always make a trip there before going to the BW or any other big trip.

No arguement on that one. They do make some of the best jerky. I made my own turkey jerky last week. Running low on 'high-speed-beef'already. Stripped some chicken breasts last month and made jery out of it. Tasted great. I add some brown sugar and a spot of molasses. Going to make some Elk next week.

wonder how Spam would dehydrate???? nothing else it will be dog treats. but what would you call it. spam jerky, spamerky, sperky, jerkam?????????

Instead of trying to make ham do what it doesn't want to do - I just take a stick of salami or two.
I stay away from jerky - I like it, alot , but if you want good stuff, it's very pricey. Of course if you are willing to make your own it costs a bit less.
I buy cured salamis - beer sausage from Schmidt's in Nicollet, MN. Kramarzuk's in Mpls is also very good. I'm sure there are other small, quality butchers around the state that make wickedly good stuff.
Schmidt's sausages are awesome and they keep very well. I've had them last a full week (would probably last longer but I eat them that quickly. Prosciutto is also good, but also expensive and doesn't keep as well if it's cut.