For more in depth directions on how to dry your jerky, visit my pageJerky Making Methods. I used my smoker at 160 and it came out perfect! }, .runr-follow-us-outer { 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. Thank you, Shawn! If you don't have time to let it sit overnight, I recommend marinating for at least two hours. And although I had been eating jerky since as far back as I could remember, I was blown away by the flavor! Shop Beef Rub. 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. 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. The pictures seem to show pork loin, the larger of the two. After marinating, strain the pork jerky in a colander. The marinade used in this recipe combines all of the key elements to help add flavor and tenderness to your final jerky product. Please try again. Place trays in dehydrator, and turn onto highest setting (155-165), or if using the oven, turn oven to 200, and prop door open slightly to allow airflow and temperature regulation. We used, Pomegranate molasses is more tart than sweet. This is one of my favorite beef jerky recipes! I like to use kitchen safe disposable plastic gloves when mixing so if you have them, strap them into place. Thanks, Cheryl, I'm glad you like the flavor. Thanks for catching that. 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. 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. Preheat the oven to 175F and set two oven racks in the centermost positions. 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. Cool completely. Whats not to like about this cake with a rich cinnamon swirl, and an irresistible crumb topping. Mix well. While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes. Bring to a simmer and cook for 5-10 minutes, or until all of the brown sugar has been dissolved. Cover and refrigerate for 6 to 8 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. 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. Your jerky is done when it reaches 160 degrees. The Best Dehydrators for Making Beef Jerky [2023], This post may contain affiliate links. As an Amazon Associate, I earn a small percentage from qualifying Amazon purchases. 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. 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. I just made this today and it turned out really good. To clarify, you mention both pork loin and tenderloin, which are two different things. container, Between $4 and $5 for a 2.33 oz. I love to hunt, fish, & make jerky. Fat quickly goes rancid in dehydrators, so its best to go as lean as possible for jerky. Your email address will not be published. If you did not add in the curing salt, it will last a couple of weeks in the refrigerator. 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. As an Amazon Associate I earn from qualifying purchases. Drain the meat from the marinade, discarding the marinade. Try the recipe then write a review. Learn to make great tasting jerky out of the "other white meat", Pork! 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. Hi Bryan, I'm a bit confused by your question. We decided right then and there that the first recipe we were going to prepare our new Traeger was smoked pork jerky. I will provide a complete review of your pork jerky when my first batch has finished. For the most part, you are done and simply have to wait about 5 hours for the pork to be jerky. Once the strips have reached 165F, remove from the oven and place on your dehydrator trays. Heat an oven to 450 degrees F. Place aluminum foil on a cookie sheet and lay the marinated meat on the foil spread evenly. The next step is dehydration, which can be done in one of three ways: in an oven, in an electric smoker, or in a dehydrator. If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. This will add a little more time onto the pre-heat, but it seems to not cook the meat as much since the jerky is not on the extremely hot pan. After the overnight marinade, remove the fish from the pan and place on the trays of a food dehydrator. Mix well to dissolve the sugar. I've been trying for years but with little success. You make it sound so easy and absolutely delicious! Your email address will not be published. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Prepare the marinade for peppered beef jerky. Slice the pork loin. When making pork jerky in the dehydrator it is important to spread the meat apart evenly in a single layer. Why do a low rated star review on someone's recipe without actually making it first? If you do, I would love to try it! Check it out today! Mix everything but the pork in a bowl. You may also want to try my elk jerky recipe! I will be making this for years to come. Cut fat from your pork and put pork in a freezer for 1-2 hours. I mentioned making jerky in the oven above, but it bears repeating. Jerky is that awesome meaty treat that you can take with you anywhere camping, hiking, work, school, and more! Are you looking for a little inspiration in the kitchen? Remove the strips of marinated beef from the bag and place on paper towels. The longer you marinate the beef, the stronger the flavor is. Lay strips of pork evenly on dehydrator trays and set the dehydrator to 160 degrees. of weight, which constituted a 58% loss of weight. Mike- why leave a rating at all? The jerky will NOT soak up all the marinade, using a colander is an easy way to get rid of the excess. 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 paper towel(s) will absorb any excess marinade. To prep the pork, let it rest in the freezer for at least 1 hour. Put that slow cooker to work and rest easy knowing you have a warm meal waiting for you at the end of the day! Using a tender cut makes your final jerky easier to chew and impacts how well your pork absorbs the flavors of your marinade. I'll never forget the first time I tried smoked pork jerky. SMH. We managed to devour it before we made it back to the house. It takes approximately 6 hours to make jerky in my dehydrator. Prepare the marinade for peppered beef jerky. In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce, and the cracked black peppercorns. The next step is to gather all the ingredients and make a marinade. That recipe was made with beef however. Proper Storage Store cooled jerky in an airtight container. The pork jerky recipe marinades your pork in a salty brine, which helps discourage bacteria from growing, and thats on top fo the fact that its bone dry when its finished. To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. Easy to make and tastes great, what's better than that?! I like to use vacuum bags for longer storage, or zip loc bags for shorter term. You want to avoid cutting thick slices because it will take much longer to cook and the texture won't be as good. 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. It tastes fantastic since it has so many different ingredients! Place meat and marinade into a resealable plastic bag, squeeze out the air, and seal well. Line a baking sheet with aluminum foil and place a wire rack on top. Youll need to mix the ingredients that we listed above in the right proportions. This roasted red pepper pesto pasta salad is bursting with Mediterranean flavors and features a delicious vegan spin on pesto! And usually? To complete prep, remove the meat and marinade from the fridge and drain. Thanks, Your email address will not be published. Instructions. Arrange the beef on the racks, leaving 1 . Tenderloin is naturally lean, but there is often some silverskin left on it which should be trimmed off. Rachel Graville created Gerald Jerky, a line of artisanal handmade beef jerky. Its filled with a plethora of seasonings so it tastes delicious! If I use pink salt, should I wash it before going on the smoker? Oo-la-la. Let me show you how to use unique ingredients to make tasty meals for your family! Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap. Now check your email to confirm your subscription. a Filed Under: Appetizers/Snacks, Canning/Preserving, Eat Well, Your email address will not be published. The important thing is that you make jerky that you like to eat. It's important to use only lean meat, containing 10 percent fat or less. Let cool completely on the racks before serving. Place the jerky in a 225 F oven for 10 minutes to kill any pathogens on the meat. Love this recipe? The dehydration process can vary between 4 and 10 hours. In a large bowl, mix together onion powder, pepper, garlic powder, salt, and Italian seasoning. Keep in mind some dehydrators are different shapes so the racks may be rectangular. I am assuming your temp is in Fahrenheit? They are great ! Take the bottom rack and start laying pieces of the pork around the tray. Now youll mix your marinade and beef, letting it sit between 6 and 24 hours. You are going to LOVE this recipe. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours. Best brunch idea ever! It is still delicious, but I wanted to make this recipe a bit cleaner. The jerky will be hot when it is done, so remove it carefully from the dehydrator. Store pork jerky in airtight containers or bags out of direct sunlight. The pink curing salt inhibits bacteria growth and helps to maintain the flavor and appearance of the jerky. Let marinate overnight, or at least a minimum of two hours. 2. It depends on the thickness of the sliced meat, the temperature, and the method of dehydration. It does not help the author or reader at al, it has the opposite effect. 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.
