peppered pork jerky recipefdep southwest district
I've never liked overly sweet jerky. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Pork tenderloin is the best cut for making pork jerky. Pre-heat your oven to 350F and place the jerky on baking sheets. Thank you!! Rotate the racks from top to bottom every 1 1/2 hours for even drying. Lay the ahi in a single layer in a shallow baking dish. I hope that answered your question! This unique pie crust technique brakes all the traditional pie-crust-making rules, but it makes the flakiest pie crust ever, and you dont need any special equipment! Drain the meat from the marinade, discarding the marinade. Do you make your slices the opposite way you would normally slice a loin then? Slice across the grain if you want a more tender, brittle jerky. Any excess marinade can be discarded. Been doing this recipe for a while now. I love Spicy Italian sausage and this jerky recipe nailed that taste. The technique and skills you learn will bring your backyard cookouts to a new level. You can see the white fat on the strips from all the interior fat on the loin. Subscribe to receive our FREE weekly newsletter, The BBQ Beat, and never miss a new recipe! Like I mentioned earlier,I believe the tenderloin is a better cut when making pork jerky. And yes, its safe. Make sure the grates are cleaned and everything is ready to go. (How To Increase Shelf Life! Trim all visible fat from the pork and place in freezer for an hour or two to partially freeze. Learn more . I will be making this for years to come. Then remove from the heat and cool completely. 4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips, 1 teaspoon liquid smoke, or more to taste. Do not overlap the strips. Mix all ingredients for your marinade, add your pork in a container or Ziploc bag with the marinade, and then place it in the fridge for 6-24 hours. The jerky is finished when it bends and cracks, but does not break in half. Thank you! Your email address will not be published. This worked well with a whole pork loin, but I did triple the fennel and cut the pepper by 1/4. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Once an hour each tray should be rotated to ensure everything cooks evenly. I like to use vacuum bags for longer storage, or zip loc bags for shorter term. Otherwise, stay up to date by getting each new post sent directly to your inbox bysubscribingtoday. Add the sliced eye of round to your marinade and toss gently in the bag to coat all sides of the meat with the marinade. Place the jerky in a 225 F oven for 10 minutes to kill any pathogens on the meat. Let dry for 4-6 hours, until meat is completely dry through, but still somewhat pliable. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Pick up a pork tenderloin or pork loin and slice away the fat cap and any other fat that you see. I took Hilda's advice and cut the pork while it was slightly frozen which made it easy to cut in similar size pieces. I loved it so much, I tweaked it by adding a couple ingredients and making it with pork. Published: Jan 10, 2021 Updated: Jan 10, 2021 by Hilda Sterner | This post may contain affiliate links 13 Comments. Make sure the grates are cleaned and everything is ready to go. The total cooking time will vary depending on how thin your jerky was sliced. Copyright 2022 Brunch Pro on the Brunch Pro Theme. But it turns out, other meats make great jerky too! Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze. Make a good amount of this jerky, it's going to get eaten fast! If you love making beef jerky as much as I do, youll love all my recipes for beef jerky available on Hey Grill Hey! Sprinkle with coarsely ground black pepper. Marinate the meat with the above three ingredients and soy sauce in a large bowl, mixed well and marinated in a refrigerator for 45 minutes. Do you by chance have a recipe for turkey jerky that uses domestic turkey rather than wild turkey? Let the pork dehydrate for 6-10 hours depending on your dehydrator. ** Nutrient information is not available for all ingredients. I found the seasoning dries to the exterior of the jerky, giving it a sandier texture. Next time I make it, I will use a whole loin, grind 3x the suggested fennel and 100% of the suggested pepper. Mix the remaining ingredients and blend until you have a smooth marinade. **This post was originally published April 2018. I kept all this in mind when choosing what ingredients to add to the pork jerky marinade. I too made the erroneous assumption that jerky was only safe when made from beef, bison, deer, goat, etc. Preheat your smoker, oven (with the door cracked), or dehydrator to 170 degrees F. Place the jerky strips on the grill grates, jerky rack, or cooling rack and season the top of the jerky with additional pepper (this is optional if you want extra pepper flavor). Don't forget to tag me when you try one of my recipes! Step 4: Heat the Traeger to 180 degrees F. Place the pork strips on a rack or directly on the grate and smoke for 5 to 6 hours or until the meat is dry but still pliable. Add the jerky strips to the marinade and make sure that all the strips are covered fully with the marinade. Delicious recipe Bring to a simmer and cook for 5-10 minutes, or until all of the brown sugar has been dissolved. Let the meat sit in the freezer for two hours, then cut thinly with a chef's knife or use a deli slicer instead. No need for expensive ingredients or supplies, start today with your own home oven. I made a Korean BBQ jerky recipe in the past and it turned out amazing, its actually a recipe in mycookbook(shameless plug). (or replace with 1 tablespoon blackstrap molasses and a teaspoon of vinegar). Cut fat from your pork and put pork in a freezer for 1-2 hours. 1 teaspoon is enough to cure 5 lbs. This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top. This Peppered Beef Jerky recipe is packed with classic jerky flavor and a black pepper kick. Thank you, Shawn! We managed to devour it before we made it back to the house. You want all of the pork strips to get airflow. I didn't have chili paste so I used cayenne pepper. Keep in mind some dehydrators are different shapes so the racks may be rectangular. Whats not to like about this cake with a rich cinnamon swirl, and an irresistible crumb topping. Learn how your comment data is processed. I like to use loin, which has a fine grain, and is fairly tender. Mix all ingredients for the marinade, add pork and leave it in the fridge for 6-24 hours. This Peppermint Sugar Cookie Ice Cream Pie is an easy dessert thats full of holiday flavors! If it contains any at all, its necessary to cut (see below). Let me show you how to use unique ingredients to make tasty meals for your family! Peppered Beef Jerky Recipe (Step by Step). Recipes include flavors such as spicy, sweet, salty, and savory. Place beef strips on a solid, level surface. Thanks Hilda! It was from a guy in Thailand that he had met while living there. The finished jerky tasted fantastic. If you are craving more snack ideas, try my honey roasted chickpeas too. You want to avoid cutting thick slices because it will take much longer to cook and the texture won't be as good. We used, Pomegranate molasses is more tart than sweet. Take the bottom rack and start laying pieces of the pork around the tray. All I can say is, try it, youll like it! Prepare the food dehydrator. ), 1/4 teaspoon each of black pepper and garlic powder. Trim all visible fat from the pork and place in freezer for an hour or two to partially freeze. Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Try the recipe then write a review. Cut the beef into 1/4-inch-thick slices, either with or against the grain. There are elements of salt, sweet, acidity, and bold seasonings to make sure you get a mouthful of flavor with every single bite. Please leave a 5-starrating in the recipe card below & a review in the comments section further down the page. Slicing with or against the grain?? white pepper, fish sauce, pork shoulder, brown sugar, garlic and 2 more Bak Kwa (Chinese Barbecued Pork Jerky) The Burning Kitchen light soy sauce, dark soy sauce, Thai fish sauce, sugar, 5-spice powder and 6 more Your email address will not be published. As an Amazon Associate I earn from qualifying purchases. My first choice is an eye of round roast. The ingredients in our marinade make the jerky taste slightly sweet, and salty with savory teriyaki flavors. up to 2 weeks at room temperature in a sealed container. Once simmered, cool off the marinade in the refrigerator at least to room temperature prior to adding the meat. By quartering the meat you allow it to partially freeze more consistently than if you left the tenderloin whole. We'll introduce you to some of the most delicious, off the beaten path jerky makers around! Makes no sense. You pork slices might not be fully submerged in marinade, but everything should be coated very well. This Czech recipe has been passed down through our family for generations. Youll need to mix the ingredients that we listed above in the right proportions. Slice thinly your meat. Local store has Buy One Get One on pork products. The marinade used in this recipe combines all of the key elements to help add flavor and tenderness to your final jerky product. My name is Will and I live in Colorado with my beautiful wife. Slice the pork against the grain into 2" x 6" strips that are " to " thick. I will soon try it though with my annual batches of venison and beef jerky. I need to make another batch soon. My favorite cut of meat to use is pork loin because it is healthier and cheaper than the traditional choice of beef. Made wholesome ingredients like fresh ginger, lemon and raw honey. I use red pepper flakes instead of the sauce and I love the small amount of hest it gives out with each bite. Can you do me a favor? Countless seasoning combinations can lead to any number of jerky flavor profiles, from the classic salty and smokey, to sweet and spicy, feel free to experiment with spices and marinades until you find your favorite combo. After pre-heating the jerky in the oven, it took 5 hours to dry at a temperature of 145F in my dehydrator. Slice your pork no more than inch thick, and cut against or across the grain. Using a vacuum sealer is a great option. Directions. Stir together brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce . Pork jerky can be made in the oven as well, but the problem is most ovens aren't able to be set at a low enough temperature to dehydrate properly. If so, no, it'll be mixed in with the marinade. To increase the shelf life the jerky can be stored in the refrigerator or freezer. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours. As an Amazon Associate, I earn a small percentage from qualifying Amazon purchases. This easy one-pan recipe includes plump seared shrimp in a rich and melty Parmesan sauce topped with fresh basil. The cayenne and red pepper flakes really give this jerky a kick that makes it stand out. I've been trying for years but with little success. Store in an airtight container in a cool dry place. Best brunch idea ever! If you bend your jerky and it breaks, you've cooked it a little too long. I'm glad that now you can make jerky at home! In my opinion, this makes the jerky easier to chew and eat. Your email address will not be published. Some people prefer cutting with the grain because once it is dry you get those nice long strands of jerky that you can tear off and work through. Pork jerky is packed with protein and is a great healthy snack for everyone in the family. In 2017, a good friend introduced me to the most amazing beef jerky I had ever tasted. Slice your meat into " thick strips, or as thinnlyas possible. Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze. It was super easy! provides the following marinade recipe: 1 1/2 - 2 pounds lean beef, pork or venison 1/4 cup soy sauce 1 tablespoon Worcestershire sauce 1/4 teaspoon each black pepper and garlic powder 1/2 teaspoon onion powder (-) Information is not currently available for this nutrient. Check often after the first hour to be sure your jerky is drying evenly. The easiest way to cut your jerky properly is by partially freezing the meat. Want to know exactly when, where, and how to plant your vegetables? Use the jerky settings for your particular model to determine the temperature and length of time to dehydrate the pork. Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. If your oven temperature goes lower than 180 degrees you can cook it like using a dehydrator. If I use pink salt, should I wash it before going on the smoker? The fibers are really visible when a piece is ripped in half. Mix together all of the marinade ingredients in a small saucepan. Add your beef to the marinade and place it in the refrigerator for between 7 and 24 hours (Remember, longer means a stronger flavor). Thank you, Lori! Pork jerky can be baked on the bottom rack of the oven at 180 degrees for 2 - 3 hours, or until the thin strips are dried and cooked through. Hands-down The Best Alligator Jerky Recipe, How Long Does Chicken Jerky Last? Line a baking sheet with aluminum foil and place a wire rack on top. Transfer beef to paper towels to dry. The moisture will encourage bacteria growth.2. Cut with the grain for a more chewy jerky. Smoked Pork Jerky in a chipotle and citrus-flavored marinade. Slice ahi into 1/8 to 1/4 inch side strips trying to keep the fish the same thickness as possible. Store in an airtight container. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. This pork jerky is so delicious! a container at Walmart, Between $4 and $5 for a 1.73 oz. Well, when we have pork, we often dont have beef, and vice versa. A design and culinary consultant by trade, Graville was the creative mind behind Iris Caf in Brooklyn Heights, an American-style caf with European influences. Toss 1 pound thinly sliced meat with marinade in a bowl until well coated. White fibers will also be seen when the jerky is bent. Unfortunately I have not tried a turkey jerky recipe yet. The pictures seem to show pork loin, the larger of the two. f Tried this Recipe? If you mean regular pink salt, you wouldn't be able to wash that off either, since it will be diluted into the marinade. The dehydration process can vary between 4 and 10 hours. I usually marinate mine for at least 12 hours. Cover bowl and place in the refrigerator to marinate overnight or at least 4 hours. The flavor in this peppered beef jerky will be the same whether it is against the grain or with, so you decide! These ingredients would not have even been on my radar had it not been for this recipe. We decided right then and there that the first recipe we were going to prepare our new Traeger was smoked pork jerky. Step 2: Mix the remaining ingredients and blend until you have a smooth marinade. Transfer the sliced beef to a large resealable plastic bag. Please try again. This will firm up the pork and allow for cleaner cutting. And although I had been eating jerky since as far back as I could remember, I was blown away by the flavor! Make the beef jerky. Pork Jerky Recipe. Remove the meat from the freezer and slice " strips against the grain for an easy chew. I'm rating your recipe only mid-point because I haven't yet tried it but it sounds great and I have never made pork jerky. The jerky marinade can accommodate up to 1 pounds of sliced meat. Oo-la-la. Jerky is that awesome meaty treat that you can take with you anywhere camping, hiking, work, school, and more! I just made this today and it turned out really good. Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap. Let marinate overnight, or at least a minimum of two hours. If you want a chewy jerky, slice with the grain. I LOVE is spicy, smoked jerky with BOLD flavors. There are many factors that affect how long your jerky will last. One of the advantages of buying this cut of beef is that its almost fat-free. Instructions. Here is the pork loin sliced in strips. It took 22 minutes for my pork to reach an internal temperature of 165F. Dr. Pepper Jalapeno Beef Jerky Once the jerky is dried out it is safe to eat. I really appreciate the review! Next time may try draping from bamboo skewers in the air fryer. When I make pork or turkey jerky I like topre-heat the meat to an internal temperature of 165Fas recommended by theUSDA. Still, another factor that can determine the taste is the flavor of the pellets used. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. of beef; I choose top round London broil beef, but any could work, I used tap water so it was essentially free, $1.96 for 2.12 oz. Most of these ingredients can be found at your local grocery store except the rice wine. This will speed up the drying process and also prevent the jerky from having a sticky feel once dried. Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C). Well, Ive got a treat for you! This is a great recipe but for really spicy jerky I recommend carolina reaper mash. Mix well to dissolve the sugar. For step by step instructions on how to use a dehydrator, oven, and smoker to make jerky; make sure to visit myHow to Make Jerky page. Heat an oven to 450 degrees F. Place aluminum foil on a cookie sheet and lay the marinated meat on the foil spread evenly. How to Tell When Ground Beef Jerky is Done. As with any other jerky, there are a few tips that will help perfect your pork jerky: Trim any fat, fascia, or other tissue from loin, and slice into 3/16-1/4 inch slices across the grain, and set aside. Required fields are marked *. perfect balance of tart and hot, wow. The taste of pork jerky will obviously depend on the marinade used prior to dehydrating or smoking the jerky.With the right marinade, the pork can taste spicy, salty, or sweet. The jerky will be hot when it is done, so remove it carefully from the dehydrator. The Best Dehydrators for Making Beef Jerky [2023]. Heres a quick rundown on how to make your own beef jerky at home. It turned out great! Preheat oven to 300 degrees F (150 degrees C). Keep in mind some dehydrators are different shapes so the racks may be rectangular. Remove pork from the marinade and pat dry. Mike- why leave a rating at all? Filed Under: Appetizers/Snacks, Canning/Preserving, Eat Well, Your email address will not be published. The technical storage or access that is used exclusively for statistical purposes. . Start checking the jerky for doneness at 3 hours. Hi, I'm Hilda! I'd like to receive the free email course. Using a tender cut makes your final jerky easier to chew and impacts how well your pork absorbs the flavors of your marinade. Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl. Welcome! So, store it in an air tight container. And getting 2" x 6" slices across the much smaller tenderloin would be difficult. Blend the garlic, pepper and cilantro in a blender or with a mortar and pestle. Check out a few favorites below: Teriyaki Beef Jerky There was an error submitting your subscription. Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Pork jerky is packed with protein and is a great healthy snack for everyone in the family. Add your beef to the marinade and place it in the refrigerator for between 7 and 24 hours (Remember, longer means a stronger flavor). Stack racks accordingly, cover, and turn on the dehydrator. I'm the creator of Hilda's Kitchen Blog, author ofMom's Authentic Assyrian Recipes, and a recipe contributor to Brian Baumgartner's Seriously Good Chili Cookbook (AKA Kevin Malone, from The Office). Once strained, pat dry the strips with paper towels to remove any excess marinade. Cut pork into slices no more than inch thick, cutting across or against the grain. Preheat the oven to 175 degrees F (80 degrees C). Like you, have made many batches of beef and chicken jerky. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Arrange the beef on the racks, leaving 1/4 inch between slices. Their smoked jerky did not disappoint! Tenderloin is naturally lean, but there is often some silverskin left on it which should be trimmed off. Lay strips of pork evenly on dehydrator trays and set the dehydrator to 160 degrees. I love to hunt, fish, & make jerky. Beef jerky is one of my favorite things to make, be it on the smoker, in the oven, or in a dehydrator. It was a hit with my husband too. Jerky makes an excellent on the go snack and keeps for a long time, especially when refrigerated. Make sure to trim off any excess fat before slicing and marinating the pork because the fat will cause the jerky to go rancid quicker. For more in depth directions on how to dry your jerky, visit my pageJerky Making Methods. Paleo, gluten-free and refined-sugar-free. Required fields are marked *. Required fields are marked *. Using a sharp knife, cut the beef crosswise, against the grain (so that you sever the tough, thin fibers that you can see on the steak) into 2-inch-wide strips. After marinating, strain the pork jerky in a colander. }. I initially weighed the meat to determine how much jerky well have after dehydrating the beef. If you like the peppered beef jerky in the bag, you will absolutely love this. Pour shoyu mixture over the fish and marinate overnight. After the overnight marinade, remove the fish from the pan and place on the trays of a food dehydrator. Combined the meat and marinade in a shallow container, making sure all pork pieces are covered by marinade, or that all pieces get an even coating of seasoning when using a dry marinade. . To increase the Let's take a look at a few of these factors:1. Fat quickly goes rancid in dehydrators, so its best to go as lean as possible for jerky. Sounds great Im going to try it tomorrow! Add 2 tablespoons of sugar, teaspoon of garlic powder, teaspoon of white pepper, 2 tablespoons of soy sauce, 1 tablespoon of shaoxing wine and 3 tablespoons of oyster sauce. Bake until dry and leathery or approximately 3 to 4 hours. This post may contain affiliate links. Learn to make great tasting jerky out of the "other white meat", Pork! I choose top round London broil beef, but any could work. I'll never forget the first time I tried smoked pork jerky. Your email address will not be published. Because I can't spell apparently. Preheat oven to 300 degrees F (150 degrees C). Are you looking for a little inspiration in the kitchen? Now youll mix your marinade and beef, letting it sit between 6 and 24 hours. Keeps well in refrigerator for up to one month. Put 1.5 pounds of ground pork into a bowl. Pour the marinade over the beef and massage the bag until all slices are well coated. Like this one! After dehydration I pass the jerky a few minutes in the oven at 200 degrees F. to make sure the jerky has reached correct internal temperature, as is recommended in my dehydrator's instruction manual. Step 3: Next, layer the marinade and the pork strips inside a large ziplock bag. While I grew up consuming mostly wild game (thus, the familiarity with venison jerky), my husband and I have been raising pastured hogs ever since weve been married, so these days, were just as familiar with pork. You want to get the right meat to ensure your jerky comes out the right texture. When selecting cuts of meat for making beef jerky, I try to pick a nice roast with very little fat marbling. While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. These little plant-based balls of yum are keto-friendly, gluten-free and have a perfect meat-replacing texture. Stay in touch with me through social media@ Instagram,Pinterest, TikTok, and Facebook. Any rendering fat pooling on the pork pieces while cooking should be blotted up with paper towels. It was excellent with both! Marinate in the refrigerator for 6-24 hours mixing the strips in the bag every 4 hours or so to make sure the strips marinate evenly. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Pork jerky?? Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. I will provide a complete review of your pork jerky when my first batch has finished. Dehydrate the beef using your favorite method and enjoy your homemade jerky! Allow room for air circulation between the jerky pieces. Fantastic flavor, Has JLs beat hands down. The exact drying times will vary depending on the thickness of your jerky strips. December 23, 2022 By Elise New 1 Comment This post may contain affiliate links. Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). The jerky should feel dry to the touch and the meat should no longer be soft or spoungy. container, Between $4 and $5 for a 2.33 oz. If you use an oven or a dehydrator, the time is approximately 6 hours at 160 F. After cooking, my jerky weighs 6.5 oz or 183 grams. The next step is to gather all the ingredients and make a marinade. 90% of the jerky i make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker. Ive made this twice now, but with pork belly sliced thin..absolutely delicious!! Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight. Once you have your meat selected, youll need to get that perfect jerky thin slice. Join Our Our Happy Cooking Community. Making pork jerky in a dehydrator is an easy way to make a delicious snack that is packed with nutrition. Continue with the pork on the remaining dehydrator racks. Smoke/cook/dehydrate the jerky for 2-3 hours. Check it out today! Plus it is so easy to make, why would you ever want to buy it when you can do it yourself? You just have to follow proper food-handling guidelines. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. I use both a dehydrator and a smoker depending on how my soul moves me at a given time. Please try again. Trim any fat, fascia, or other tissue from loin, and slice into 3/16-1/4 inch slices across the grain, and set aside, In a large bowl, combine the remaining ingredients, Add jerky, and mix until everything is fully combined. My suggestion is to place your beef in the freezer for one to two hours before cutting as cutting slightly frozen meat is easier. Thanks for catching that. }, .runr-follow-us-outer { Partially freezing the meat is important to be able to slice it thinly. jerkys shelf life, you can refrigerate or freeze your pieces. Refrigerate for a minimum of 8 hours or preferably overnight.