I particularly like this marinade from the National Center for Home Food Preservation: Along with these ingredients, you will need 1 -2 pounds of pork loin to complete the recipe. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). 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. Jerky is that awesome meaty treat that you can take with you anywhere camping, hiking, work, school, and more! Simple Rabbit Jerky Recipe and Why They Are So Good! Now you know why jerky is so expensive! Store in refrigerator. Paleo, gluten-free and refined-sugar-free. If you enjoyed my post would you mind sharing it with your friends? The result is a perfect balance of flavors. Jerky can be made from beef, venison, pork or poultry. Their smoked jerky did not disappoint! Pork jerky is packed with protein and is a great healthy snack for everyone in the family. The important thing is that you make jerky that you like to eat. If you arent slicing at home, find a good butcher and buy your roast from them. Let marinate overnight, or at least a minimum of two hours. Make a batch of lemon tahini dressing first, then add chick peas and presto, hummus! Love Italian sausage? Before you start making peppered beef jerky, make sure that you have the following ingredients: For this recipe, I decided to try top round London broil beef, which I bought at Walmart for $5.84/per lb. To prep the pork, let it rest in the freezer for at least 1 hour. I love Spicy Italian sausage and this jerky recipe nailed that taste. Let the pork dehydrate for 6-10 hours depending on your dehydrator. But it turns out, other meats make great jerky too! Let the meat sit in the freezer for two hours, then cut thinly with a chef's knife or use a deli slicer instead. This recipe will also work with wild game. a container at Walmart, $3.98 for 3.12 oz. 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. Fantastic flavor, Has JLs beat hands down. Please try again. Put 1.5 pounds of ground pork into a bowl. Our members have the best ideas for food gifts. I recommend making your homemade pork jerky in a dehydrator, but for those who don't have one I will also explain how to make jerky in your oven, or smoker instead. There are a few optional and additional pieces to this marinade that I wanted to cover here so you can get the best result possible. Love it. Once the marinade has completely cooled add the pork to it and let marinate overnight. Arrange the beef on the racks, leaving 1/4 inch between slices. Any excess marinade can be discarded. _margin-right:1rem !important; Join Our Our Happy Cooking Community. Remove meat from marinade; discard excess marinade. Our all-purpose Beef Seasoning is a NBBQA 1st place winner that combines a salt and pepper base with 6 amazing spices to compliment all that beefy goodness. Remove liquid from pork with paper towels dry meat on a food dehydrator at 160 degrees F for 5-7 hours or until slices bend and snap without breaking. I like to use kitchen safe disposable plastic gloves when mixing so if you have them, strap them into place. If you like the peppered beef jerky in the bag, you will absolutely love this. 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. Add your beef to the marinade and place it in the refrigerator for between 7 and 24 hours (Remember, longer means a stronger flavor). In a loin, that means youll be cutting it across the short side. By quartering the meat you allow it to partially freeze more consistently than if you left the tenderloin whole. There was an error submitting your subscription. Slice the pork loin. Cut with the grain for a more chewy jerky. For the most part, you are done and simply have to wait about 5 hours for the pork to be jerky. Published: Jan 10, 2021 Updated: Jan 10, 2021 by Hilda Sterner | This post may contain affiliate links 13 Comments. Why do a low rated star review on someone's recipe without actually making it first? While I prefer to dehydrate my beef jerky on my smoker, I've included adaptations in this recipe so you can make it in an oven or classic dehydrator as well. I recommend marinating your meat in sealable gallon storage bags. My first choice is an eye of round roast. Winter is jerky making season, and if you love this pork jerky recipe for its satisfying flavor, and that you only need six ingredients including the pork. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze. Smoke your jerky at 160 degrees for four hours, just like using the dehydrator. You can find more of my smoking and grilling recipes here on my website (browse the Homepagefor inspiration) onInstagram,YouTube or ourFacebook Page. The pictures seem to show pork loin, the larger of the two. It was then that I realized the best beef jerky doesn't come from a store! Share I will provide a complete review of your pork jerky when my first batch has finished. Not consenting or withdrawing consent, may adversely affect certain features and functions. After marinating, strain the pork jerky in a colander. Now youll mix your marinade and beef, letting it sit between 6 and 24 hours. Like this one! To increase the I will be making this for years to come. Hands-down The Best Alligator Jerky Recipe, How Long Does Chicken Jerky Last? In a large bowl, combine the remaining ingredients, and add sliced pork, mixing until everything is fully combined. We decided right then and there that the first recipe we were going to prepare our new Traeger was smoked pork jerky. Your daily values may be higher or lower depending on your calorie needs. Mine took 8 hours in the regular oven, but I may not have had enough air circulation. Tenderloin has the right texture and is pretty lean. }, .runr-follow-us-outer { If the cooled jerky is bent in half, it should bend but not break. The jerky will steam in the bag slightly and this step will make the jerky moist. My favorite part is the fatty stuff becoming extra Chewy. Wrap a thin piece of meat around anoven thermometerand place in the oven until the jerky reaches an internal temperature of 165F. . To increase the shelf life the jerky can be stored in the refrigerator or freezer. As an Amazon Associate I earn from qualifying purchases. Allow room for air circulation between the jerky pieces. Preheat oven to 300 degrees F (150 degrees C). You can do this by placing the beef on a paper towel for a few minutes. Mix everything but the pork in a bowl. Cutting with the grain mean you will need to chew through more muscle fiber. I typically tell the butcher at the counter that I am planning to make jerky and need my slices at about a 2 setting on their slicer. 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. You do not have to have a dehydrator. We'll introduce you to some of the most delicious, off the beaten path jerky makers around! These cuts do have a bit more fat/gristle, but a lot of times the price is right so I dont mind. (-) Information is not currently available for this nutrient. Cut off all fat from the beef and place it (the beef) in the freezer for between one and two hours. If you love making beef jerky as much as I do, youll love all my recipes for beef jerky available on Hey Grill Hey! No need for expensive ingredients or supplies, start today with your own home oven. Our familys favorite dill pickles! Cover bowl and place in the refrigerator to marinate overnight or at least 4 hours. Slicing the pork is easier if the pork is semi-frozen instead of completely thawed. Trim and discard all excess fat from the meat, we dont want any rancid flavors seeping in. Let the pork dehydrate for 6-10 hours depending on your dehydrator. Required fields are marked *. Pork jerky is packed with protein and is a great healthy snack for everyone in the family. This post may contain affiliate links. Proper Storage Store cooled jerky in an airtight container. Preheat your smoker, oven (with the door cracked), or dehydrator to run at around 170 degrees F.Transfer the strips to the grill grate, jerky rack, or cooling rack and season the top with additional black pepper, if desired. Cool Completely Allow the jerky to cool completely before storing, otherwise, the warm jerky will create condensation in the bag or container that it's stored in. If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I will be using pork as my meat of choice, but you can use almost any meat to make jerky, but stay away from raw poultry, as the texture and flavor of the finished product are often unpleasant. Your email address will not be published. Let cool completely on the racks before serving. Don't seal closed all the way. Remove pork from the marinade and pat dry. I'm sure either would be great, just the tenderloin pieces would be smaller bites. This Peppermint Sugar Cookie Ice Cream Pie is an easy dessert thats full of holiday flavors! **This post was originally published April 2018. Thanks Hilda! You just have to follow proper food-handling guidelines. Learn to make great tasting jerky out of the "other white meat", Pork! Chocolate Orange Mousse is one of the best combinations! The technical storage or access that is used exclusively for anonymous statistical purposes. Make the beef jerky. 2. As an Amazon Associate I earn from qualifying purchases. Add the pork and make sure all of the pork is completely marinated, gently massaging if possible. Hi! Once simmered, cool off the marinade in the refrigerator at least to room temperature prior to adding the meat. We won't send you spam. Comment * document.getElementById("comment").setAttribute( "id", "a5c3856b2b1bd483999d55faac4b4b45" );document.getElementById("ia6d2cbf52").setAttribute( "id", "comment" ); document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Prepare the marinade for peppered beef jerky. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. Pour marinade over top; toss until evenly coated. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape. Do not crowd or overlap any of the pork pieces. Your email address will not be published. . You can see more of my recipes byliking me on Facebookandfollow me on Pinteresttoo. After pre-heating the jerky in the oven, it took 5 hours to dry at a temperature of 145F in my dehydrator. NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray, Alton Browns Beef Jerky Recipe: A Simple Snack from a Master Chef (Step-By-Step), 1 lb. more about me . Best brunch idea ever! Pork needs to reach a temperature of 145 to be safe, which means that the typical dehydrator actually goes above and beyond with a max temperature of 160, and using the oven is obviously even hotter so pork and bacon jerky are perfectly safe. I really appreciate the review too!. Yum! Its always nice to have some variety. Mix together all of the marinade ingredients in a small saucepan. Once strained, pat dry the strips with paper towels to remove any excess marinade. Yes, pork jerky is safe to make as long as it is prepared properly. As an Amazon Associate, I earn a small percentage from qualifying Amazon purchases. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight. Place jerky on a wire rack, with a foil-lined tray underneath. Once you have your meat selected, youll need to get that perfect jerky thin slice. Amount is based on available nutrient data. Like I mentioned earlier,I believe the tenderloin is a better cut when making pork jerky. Peppered Beef Jerky Recipe (Step by Step). Any rendering fat pooling on the pork pieces while cooking should be blotted up with paper towels. Set these strips on a baking sheet and place in your freezer for two hours to firm up. Please leave A Star Rating! While I prefer to dehydrate my beef jerky on my smoker, Ive included adaptations in this recipe so you can make it in an oven or classic dehydrator as well. When I make pork or turkey jerky I like topre-heat the meat to an internal temperature of 165Fas recommended by theUSDA. The full recipe time should be around 9 hours, depending on your specific dehydrator and how long you choose to marinate your pork, with 2 hours for prep and 6 for dehydration. I loved it so much, I tweaked it by adding a couple ingredients and making it with pork. 1 teaspoon is enough to cure 5 lbs. It is a delicious and comforting dish that is perfect for meal prep! The dehydration process can vary between 4 and 10 hours. Sometimes you just need something a little sweet, right!? Place beef strips on a solid, level surface. This Instant Pot wild rice soup is loaded with protein and vegetables, and it is so easy to make. Tried this Recipe? Rachel Graville created Gerald Jerky, a line of artisanal handmade beef jerky. Make sure the grates are cleaned and everything is ready to go. This post may contain affiliate links. Preheat the oven to 200F. margin-left:0.5rem; Dr. Pepper Jalapeno Beef Jerky Thank you, Lori! The longer you marinate, the deeper the flavor will be. For more in depth directions on how to dry your jerky, visit my pageJerky Making Methods. 3. I just tried your recipe - first time making pork jerky. My suggestion is to place your beef in the freezer for one to two hours before cutting as cutting slightly frozen meat is easier. I mean it was just a few weeks ago . Vegan meatballs that are also low-carb! Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze. Try the recipe then write a review. It was super easy! It depends on the thickness of the sliced meat, the temperature, and the method of dehydration. Cant wait to make this. This refreshing iced ginger lemonade packs a lot of punch in flavor and health benefits. As an Amazon Associate I earn from qualifying purchases. Now, here is a point of debate for jerky makers. There are elements of salt, sweet, acidity, and bold seasonings to make sure you get a mouthful of flavor with every single bite. ** Nutrient information is not available for all ingredients. From sweet to spicy, weve got it all. Recipes include flavors such as spicy, sweet, salty, and savory. Prepare the food dehydrator. If you added the curing salt, the jerky will last a couple of weeks on the counter. If the cooled jerky is bent in half, it should bend but not break. Making pork jerky in a dehydrator is an easy way to make a delicious snack that is packed with nutrition. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels. That recipe was made with beef however. Please leave a 5-starrating in the recipe card below & a review in the comments section further down the page. There was an error submitting your subscription. Place meat and marinade into a resealable plastic bag, squeeze out the air, and seal well. Remove the meat from the freezer and slice " strips against the grain for an easy chew. Mix well. Cut fat from your pork and put pork in a freezer for 1-2 hours. 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. up to 2 weeks at room temperature in a sealed container. Refrigerate 8 hours, or up to 24 hours. Smoked pork jerky may be the most flavorful way to make it as each strip gets infused with a wonderfully smoking flavor. Still, another factor that can determine the taste is the flavor of the pellets used. I use red pepper flakes instead of the sauce and I love the small amount of hest it gives out with each bite. Packed with garlic and fresh dill, these crisp dill pickles will add a boost of flavor to any meal. Hey Foxy, i can't wait to try it in my dehydrator, thanks for your well written article. If you have a dehydrator that will heat the meat to 165F, you can skip this step. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you. Keeps well in refrigerator for up to one month. Rotate the racks from top to bottom every 1 1/2 hours for even drying. Do you by chance have a recipe for turkey jerky that uses domestic turkey rather than wild turkey? Classic London Broil with Rosemary and Thyme, Roast Beef with Shallot and Black Bean Sauce, Perkedel Kentang (Indonesian Potato Fritters), Whole Fried Snapper with Cashew Nuoc Cham. Jerky is supposed to be a low-carb snack! To dry the pork, place the pieces, in a single layer, on the racks of the dehydrator, which should be preheated to 155 degrees Fahrenheit. You will notice there are no spices and seasonings called for in the jerky marinade, such as I use in my beef jerky recipe. Check the meat every few hours in the beginning, then increase to every hour near the end. This is a great recipe but for really spicy jerky I recommend carolina reaper mash. Add your beef to the marinade and place it in the refrigerator for between 7 and 24 hours (Remember, longer means a stronger flavor). The longer it marinates, the saltier and stronger the flavor will be. Whats not to like about this cake with a rich cinnamon swirl, and an irresistible crumb topping. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Prepare the marinade for peppered beef jerky. }. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. 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. I'm glad that now you can make jerky at home! Start checking the jerky for doneness at 3 hours. Step 3: Next, layer the marinade and the pork strips inside a large ziplock bag. The flavorful ingredients made the jerky taste just like a mouth watering spicy Italian sausage I like to add to my spaghetti or eat on a bun with some mustard. In my opinion, this makes the jerky easier to chew and eat. Maybe it's overkill. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! Transfer the beef to a large, resealable plastic bag and pour in the marinade. This will firm up the pork and allow for cleaner cutting. 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. Thank you, Shawn! I highly recommend you try it. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Cut with the grain for a more chewy jerky. Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. 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. And yes, ideally they overlap, but in real life, that doesnt always happen. Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. I love to hunt, fish, & make jerky. White fibers will also be seen when the jerky is bent. While driving on a long stretch of road called Farm to Market, we decided to stop at a pork processing establishment called Farm to Market Pork & Beef. (If you are baking, research online how to make jerky in the oven.) container, EVEN HEAT DISTRIBUTION: 600 watts of drying power provides even heat distribution; consistent drying that is four times faster than other food dehydrators, ADJUSTABLE TEMPERATURE CONTROL: The adjustable temperature control (95F -160F) gives you the flexibility to achieve the best results when drying different foods that need varying temperature settings, EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2 diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately, ACCESSORIES INCLUDED: (2) Fruit Roll Sheet, (2) Clean-A-Screens, a sample of Jerky Seasoning & Cure, and (1) Care & Use Guide. Cover and marinate in the refrigerator for 8 hours or overnight. Use the jerky settings for your particular model to determine the temperature and length of time to dehydrate the pork. I like to use vacuum bags for longer storage, or zip loc bags for shorter term. Copyright 2006-2023, The Pioneer Woman | Ree Drummond.All Rights ReservedPowered by WordPress. Mike- why leave a rating at all? Making your own jerky is a great snack to enjoy in the outdoors or an everyday treat. Remove the beef from the marinade and pat dry with paper towels. Place oven rack on the highest level. Make sure the grates are cleaned and everything is ready to go. It was from a guy in Thailand that he had met while living there. 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. You want to avoid cutting thick slices because it will take much longer to cook and the texture won't be as good. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. It tastes fantastic since it has so many different ingredients! You are going to LOVE this recipe. My favorite cut of meat to use is pork loin because it is healthier and cheaper than the traditional choice of beef. 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 made a Korean BBQ jerky recipe in the past and it turned out amazing, its actually a recipe in mycookbook(shameless plug).

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