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I did a whole pork loin into jerky over the Labor Day weekend and froze it in vacuum sealed pouches. My wife has been snacking on it so much that it is almost gone.
Here is one benefit to using pork loin (other than the significant cost savings) - I took the trimmings (fat, marbled meat, and odd-shaped lean pieces that weren't big enough for jerky) and ground them up into sausage. I got 16 nice breakfast sausage patties out of the waste.
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