I've been trying for years but with little success. You can find more of my smoking and grilling recipes here on my website (browse the Homepagefor inspiration) onInstagram,YouTube or ourFacebook Page. You should be able to coat all the pork well with marinade, even if your jerky isnt fully submerged, Cover bowl with plastic wrap (or a lid if it has one), and refrigerate overnight, or for several hours, When meat is done marinating, arrange slices on dehydrator trays, Place trays in dehydrator, and turn onto highest setting (155-165). Ive made this twice now, but with pork belly sliced thin..absolutely delicious!! Been doing this recipe for a while now. 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. Now youll mix your marinade and beef, letting it sit between 6 and 24 hours. Thank you!! The longer it marinates, the saltier and stronger the flavor will be. These ingredients would not have even been on my radar had it not been for this recipe. And for those who raise their own meat, you probably have found yourself having an abundance of one kind of protein at one time. Place meat and marinade into a resealable plastic bag, squeeze out the air, and seal well. This Spicy Smoked Pork Jerky recipe is amazing! You can also use an oven or smoker to make this recipe. To increase the The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. Beef Rub. Since most homemade recipes don't use preservatives reduce the risk of foodborne illness, it is best to fully cook your jerky in four hours or less to ensure the meat does not linger in the temperature danger zone where bacteria can form. 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. If the cooled jerky is bent in half, it should bend but not break. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Copyright 2023 Hildas Kitchen Blog All rights reserved, Grilled Ribeyes Basted in Herbed Garlic Butter, Smoked Brisket Seasoned with Santa Maria Rub, Bruschetta with Mozzarella (Bruschetta Caprese), Mexican Rice Bowl (Vegetarian and Meat Options), Mexican Salsa Recipe (using canned tomatoes), Rajas Con Crema | Creamy Roasted Poblanos, Tri-Tip Sandwiches with Caramelized Onions. Place beef into an airtight plastic container or bowl, and refrigerate. Any rendering fat pooling on the pork pieces while cooking should be blotted up with paper towels. Thanks! Remove meat from marinade; discard excess marinade. 1 teaspoon is enough to cure 5 lbs. Why even leave a review when you haven't tried the pork jerky? My homemade pork jerky is marinated in a sweet and spicy sauce and dried in a dehydrator until chewy and delicious! The jerky is finished when it bends and cracks, but does not break in half. Proper Storage Store cooled jerky in an airtight container. I didn't have chili paste so I used cayenne pepper. The longer you marinate, the deeper the flavor will be. 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. This Czech recipe has been passed down through our family for generations. Love this recipe!!! Remove the meat from the freezer and slice " strips against the grain for an easy chew. It had a little more interior fat than I like, so will be sticking to tenderloin in the future. Place meat into a container, and combine with marinade. You will notice there are no spices and seasonings called for in the jerky marinade, such as I use in my beef jerky recipe. Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap. Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Not consenting or withdrawing consent, may adversely affect certain features and functions. It turned out great! If you plan on slicing your own meat, I recommend putting your roast in the freezer for 30 minutes to an hour before slicing. You want the strips to be approximately " thick. 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. Slicing with or against the grain?? Dr Pepper Beef Jerky Recipe - Glen And Friends Cooking - How To Make Beef Jerky - Pellet Grill JerkyThis is a pretty standard jerky recipe that uses Dr. Pepp. I took Hilda's advice and cut the pork while it was slightly frozen which made it easy to cut in similar size pieces. When I make pork or turkey jerky I like topre-heat the meat to an internal temperature of 165Fas recommended by theUSDA. Remove the meat from the freezer and slice " strips against the grain for an easy chew. The pictures seem to show pork loin, the larger of the two. I kept all this in mind when choosing what ingredients to add to the pork jerky marinade. Once simmered, cool off the marinade in the refrigerator at least to room temperature prior to adding the meat. The dehydration process can vary between 4 and 10 hours. Well, when we have pork, we often dont have beef, and vice versa. Transfer the beef to a large, resealable plastic bag and pour in the marinade. If I use pink salt, should I wash it before going on the smoker? The next step is to gather all the ingredients and make a marinade. If your oven temperature goes lower than 180 degrees you can cook it like using a dehydrator. margin-right:0.5rem; Shop Beef Rub. Set these strips on a baking sheet and place in your freezer for two hours to firm up. The moisture will encourage bacteria growth.2. This post may contain affiliate links. Check out a few favorites below: Teriyaki Beef Jerky If so, no, it'll be mixed in with the marinade. I'll never forget the first time I tried smoked pork jerky. Your email address will not be published. for a long time. Allow room for air circulation between the jerky pieces. 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'm glad that now you can make jerky at home! Using a plastic bag makes it easier for the marinade to fully cover the meat. Instructions for how to make pork jerky: 1. Follow the instructions in. All I can say is, try it, youll like it! Place beef strips into the bowl; add enough water to allow marinade to cover the meat. 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. The meat will be sufficiently dried when a piece will crack, but not break when bent. It was excellent with both! 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. How to Tell When Ground Beef Jerky is Done. Once an hour each tray should be rotated to ensure everything cooks evenly. Want to know exactly when, where, and how to plant your vegetables? After 6 hours of smoking. Jerky is that awesome meaty treat that you can take with you anywhere camping, hiking, work, school, and more! 2 tablespoons cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper for sprinkling before drying the meat, 2 pounds trimmed beef top round or bottom round, about 1 1/2-inches thick. I love to hunt, fish, & make jerky. 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. Pork jerky is packed with protein and is a great healthy snack for everyone in the family. The next time, I made it with chicken breasts, ground the suggested fennel and used the appropriate amount of pepper. To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. You may also want to try my elk jerky recipe! Required fields are marked *, .runr-amazon-associates-disclaimer { With a sharp knife, slice the beef into 1/4-inch-thick strips with the grain. If you added the curing salt, the jerky will last a couple of weeks on the counter. So be sure to cut across the grain, giving you more tender jerky. 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. 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. It depends on the thickness of the sliced meat, the temperature, and the method of dehydration. In a classically made light and bubbly French moussebeautiful! This Peppermint Sugar Cookie Ice Cream Pie is an easy dessert thats full of holiday flavors! Like you, have made many batches of beef and chicken jerky. The technical storage or access that is used exclusively for statistical purposes. White fibers will also be seen when the jerky is bent. You make it sound so easy and absolutely delicious! Lay strips of pork evenly on dehydrator trays and set the dehydrator to 160 degrees. Smoked Pork Jerky in a chipotle and citrus-flavored marinade. The result is a perfect balance of flavors. 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 There was an error submitting your subscription. 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. Otherwise, stay up to date by getting each new post sent directly to your inbox bysubscribingtoday. For the most part, you are done and simply have to wait about 5 hours for the pork to be jerky. Do not overlap the strips. Have fun with the ingredients, finding a recipe you will no doubtingly LOVE! Try the recipe then write a review. 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! I love to hunt, fish, & make jerky. Makes no sense. Pre-heat your oven to 350F and place the jerky on baking sheets. 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. Simple Rabbit Jerky Recipe and Why They Are So Good! Make sure the grates are cleaned and everything is ready to go. A fresh and bright side dish for both Mexican and Asian cuisine. 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! These wholesome and healthy Coconut Blueberry Wholemeal Muffins are full of coconutty goodness and loaded with nutritious blueberries. 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.
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