Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved. It is still delicious, but I wanted to make this recipe a bit cleaner. Smoked pork jerky may be the most flavorful way to make it as each strip gets infused with a wonderfully smoking flavor. Easy to make and tastes great, what's better than that?! Trim off any fat or connective tissue. You just have to follow proper food-handling guidelines. We won't send you spam. A piece of jerky should crack but not break in half when folded. Remove from the oven. As an Amazon Associate, I earn a small percentage from qualifying Amazon purchases. Store in refrigerator. Refrigerate for a minimum of 8 hours or preferably overnight. I used myNesco Gardenmaster Dehydratorwhen making this jerky. Arrange the marinated meat on the wire racks in a single layer. You are looking for jerky that is firm and still slightly pliable, but not soft. If I use pink salt, should I wash it before going on the smoker? You want all of the pork strips to get airflow. Mix well to dissolve the sugar. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. If you mean regular pink salt, you wouldn't be able to wash that off either, since it will be diluted into the marinade. My favorite cut of meat to use is pork loin because it is healthier and cheaper than the traditional choice of beef. I really appreciate the review! Subscribe to our email newsletter to get a FREE Meat Temperature Guide and never miss a new recipe or deal! Do you make your slices the opposite way you would normally slice a loin then? Learn more . This Czech recipe has been passed down through our family for generations. If you are craving more snack ideas, try my honey roasted chickpeas too. Then, remove the pork from the freezer and slice the meat into thin strips no thicker than inch. 3. The ingredients in our marinade make the jerky taste slightly sweet, and salty with savory teriyaki flavors. Add the beef to the marinade, a few slices at a time, stirring well to coat each slice. 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. Packed with garlic and fresh dill, these crisp dill pickles will add a boost of flavor to any meal. Packed full of flavor with just enough heat to get you going. Learn more . Make a good amount of this jerky, it's going to get eaten fast! Pour marinade over top; toss until evenly coated. f In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce, and the cracked black peppercorns. I'd like to receive the free email course. Sweet Java Beef Jerky. Storing the jerky in a refrigerator extends its life while freezing it extends its life even further.3. Preheat the oven to 175F and set two oven racks in the centermost positions. Directions. Pork tenderloin is the best cut for making pork jerky. Now its time to cut the beef. Check the meat every few hours in the beginning, then increase to every hour near the end. When meat is done marinating, remove from refrigerator, and arrange slices on dehydrator trays, or if using the oven method, cookie cooling grids (like this one) over cookie sheets (to catch drips). I usually marinate mine for at least 12 hours. Your email address will not be published. Add your beef to the marinade and place it in the refrigerator for between 7 and 24 hours (Remember, longer means a stronger flavor). Copyright 2022 Brunch Pro on the Brunch Pro Theme. Thank you! Brown Sugar Meatloaf - With a Secret Ingredient, Homemade Mozzarella Sticks with String Cheese, McDonald's Big Mac Sauce (Copycat Recipe), Homemade Sloppy Joes - Better Than Manwich. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Rachel Graville created Gerald Jerky, a line of artisanal handmade beef jerky. Not consenting or withdrawing consent, may adversely affect certain features and functions. 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. Welcome to The Frugal Farm Wife where I share our adventures in saving money, making money, allergy-free eating, and living healthy. Check out a few favorites below: Teriyaki Beef Jerky To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. Like I mentioned earlier,I believe the tenderloin is a better cut when making pork jerky. This recipe was created for you, backyard griller! Maybe it's overkill. 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! 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. Mix together onion powder, garlic powder, and black pepper in a small bowl or cup. . 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. To provide the best experiences, we use technologies like cookies to store and/or access device information. Here's how we did it! My name is Will and I live in Colorado with my beautiful wife. Do not crowd or overlap any of the pork pieces. of weight, which constituted a 58% loss of weight. Slice the pork loin. Amount is based on available nutrient data. Simple Rabbit Jerky Recipe and Why They Are So Good! }, .runr-follow-us-outer { This Instant Pot wild rice soup is loaded with protein and vegetables, and it is so easy to make. . Required fields are marked *. Lay strips of pork evenly on dehydrator trays and set the dehydrator to 160 degrees. This Peppered Beef Jerky recipe is packed with classic jerky flavor and a black pepper kick. Thanks for catching that. Unsubscribe at any time. Visit my page on. The result is a perfect balance of flavors. Once an hour each tray should be rotated to ensure everything cooks evenly. This Lebanese inspired Eggplant Dip, or baba ganoush, is a simple A unique twist to salsa verde that combines salty green pimento-stuffed A creamy, cheesy, traditional, southern delight! Trim and discard all excess fat from the meat, we dont want any rancid flavors seeping in. I mean it was just a few weeks ago . These cuts do have a bit more fat/gristle, but a lot of times the price is right so I dont mind. You can do this by placing the beef on a paper towel for a few minutes. 1 teaspoon is enough to cure 5 lbs. Tip: Adding the pork to a hot marinade will cook it and ruin the texture of your jerky. Well, when we have pork, we often dont have beef, and vice versa. I use red pepper flakes instead of the sauce and I love the small amount of hest it gives out with each bite. Like you, have made many batches of beef and chicken jerky. Gather your ingredients: 1 1/2 lbs pork loin; 1/2 cup teriyaki sauce; 2 Tablespoons Worcestershire sauce; 1 teaspoon onion powder; 1/2 teaspoon black pepper; 2 Tablespoons maple syrup (agave or brown sugar also work) Trim any fat, fascia, or other tissue from loin, and slice into 3/16-1/4 inch slices across the grain, and set . Pick up a pork tenderloin or pork loin and slice away the fat cap and any other fat that you see. 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. Marinate in the refrigerator for 48 hours, mixing twice. Lay strips of pork evenly on dehydrator trays and set the dehydrator to 160 degrees. Hi! After marinating the beef youll need to drain any excess liquid. Preheat oven to 300 degrees F (150 degrees C). I didn't have chili paste so I used cayenne pepper. 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. Like this one! Slice your pork no more than inch thick, and cut against or across the grain. 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. I like to use loin, which has a fine grain, and is fairly tender. Refrigerate 8 hours, or up to 24 hours. Learn to make great tasting jerky out of the "other white meat", Pork! So easy, quick and delicious youll make it much more often going forward. Plus, pork loin is especially lean, which will result in a higher quality finished product. Your jerky is done when it reaches 160 degrees. Please read my. Take the bottom rack and start laying pieces of the pork around the tray. If you plan on slicing your own meat, I recommend putting your roast in the freezer for 30 minutes to an hour before slicing. 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. Smoke your jerky at 160 degrees for four hours, just like using the dehydrator. Transfer beef to paper towels to dry. Keep in mind some dehydrators are different shapes so the racks may be rectangular. Thanks! And yes, its safe. I slice my jerky against the grain. By quartering the meat you allow it to partially freeze more consistently than if you left the tenderloin whole. In a large bowl, combine the remaining ingredients, and add sliced pork, mixing until everything is fully combined. It was excellent with both! I choose top round London broil beef, but any could work. Still, another factor that can determine the taste is the flavor of the pellets used. I'm glad you're getting use of that new dehydrator! Place oven rack on the highest level. Deer jerky marinade also works well for beef, which you can easily buy, and there are no end of jerky variations you can make with many different kinds of meat. 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. This recipe also works great with venison, so dont be afraid to branch out a little and give it a try! You can see more of my recipes byliking me on Facebookandfollow me on Pinteresttoo. Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. The jerky is finished when it bends and cracks, but does not break in half. Once you have your meat selected, youll need to get that perfect jerky thin slice. Try the recipe then write a review. Why even leave a review when you haven't tried the pork jerky? When making pork jerky in the dehydrator it is important to spread the meat apart evenly in a single layer. perfect balance of tart and hot, wow. If you decide to replace it, add. For the most part, you are done and simply have to wait about 5 hours for the pork to be jerky. 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. Your email address will not be published. Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Recipes include flavors such as spicy, sweet, salty, and savory. Next time I make it, I will use a whole loin, grind 3x the suggested fennel and 100% of the suggested pepper. Add your beef to the marinade and place it in the refrigerator for between 7 and 24 hours (Remember, longer means a stronger flavor). 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. There are elements of salt, sweet, acidity, and bold seasonings to make sure you get a mouthful of flavor with every single bite. A fresh and bright side dish for both Mexican and Asian cuisine. Will go through several batches during fall hunting season and plan to use venison if successful!! It was from a guy in Thailand that he had met while living there. Cover and refrigerate for 6 to 8 hours. 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. Once simmered, cool off the marinade in the refrigerator at least to room temperature prior to adding the meat. Best brunch idea ever! If you arent slicing at home, find a good butcher and buy your roast from them. My homemade pork jerky is marinated in a sweet and spicy sauce and dried in a dehydrator until chewy and delicious! 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. This Spicy Smoked Pork Jerky recipe is amazing! They will be more than happy to do the slicing for you! Instructions for how to make pork jerky: 1. Layer the marinade and the pork strips inside a large ziplock bag. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Place strips on cooling rack atop a baking sheet and 'cook' in the oven for 22 minutes at 350F or until the internal temperature of the strips reaches 165F. Learn how your comment data is processed. I like to use kitchen safe disposable plastic gloves when mixing so if you have them, strap them into place. 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. Learn to make great tasting jerky out of the "other white meat", Pork! Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up! I will provide a complete review of your pork jerky when my first batch has finished. Cover bowl and place in the refrigerator to marinate overnight or at least 4 hours. up to 2 weeks at room temperature in a sealed container. Your email address will not be published. You'll need to mix all the ingredients mentioned above. Check often after the first hour to be sure your jerky is drying evenly. But like you mentioned, the ones with the tenderloin were smaller pieces. Yum! I will soon try it though with my annual batches of venison and beef jerky. Remove the strips of marinated beef from the bag and place on paper towels. After looking around to see what they had to offer, we settled on a package of jalapeno brats and some smoked pork jerky. If you like the peppered beef jerky in the bag, you will absolutely love this. Place beef strips in a 9x13-inch glass baking dish. Continue with the pork on the remaining dehydrator racks. 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. Mix well. Using a tender cut makes your final jerky easier to chew and impacts how well your pork absorbs the flavors of your marinade. It's important to use only lean meat, containing 10 percent fat or less. This experience inspired me to create Beef Jerky Hub and put into writing all the things I've since learned about this amazing food. The finished jerky tasted fantastic. The marinade should be combined in a small bowl and added to a saucepan and simmered for 5-10 minutes to dissolve the brown sugar and allow the flavors to meld. Remove pork from the marinade and pat dry. Best way to store in freezer? This will firm up the pork and allow for cleaner cutting. Dehydrate the beef using your favorite method and enjoy your homemade jerky! Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight. 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