Because I can't spell apparently. Cover and refrigerate for 6 to 8 hours. 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. 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. Serve with buttery crackers for Pork Loin, Trimmed Of Fat, Cut Into 1/2 Inch Medallions Along The Grain. Maybe it's overkill. Want to know exactly when, where, and how to plant your vegetables? Beef jerky is one of my favorite things to make, be it on the smoker, in the oven, or in a dehydrator. 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. These little plant-based balls of yum are keto-friendly, gluten-free and have a perfect meat-replacing texture. Slice the pork against the grain into 2" x 6" strips that are " to " thick. Made wholesome ingredients like fresh ginger, lemon and raw honey. No need for expensive ingredients or supplies, start today with your own home oven. Prepare the food dehydrator. If you are craving more snack ideas, try my honey roasted chickpeas too. I found the seasoning dries to the exterior of the jerky, giving it a sandier texture. 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). Makes no sense. 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 This includes avoiding cross-contamination, sanitizing the work area, and washing your hands frequently while handling the raw pork.You also need to make sure that the pork is cooked to the right temperature. Rotate the racks from top to bottom every 1 1/2 hours for even drying. I will soon try it though with my annual batches of venison and beef jerky. By quartering the meat you allow it to partially freeze more consistently than if you left the tenderloin whole. It was super easy! The technical storage or access that is used exclusively for anonymous statistical purposes. Copyright 2022 Brunch Pro on the Brunch Pro Theme. Wrap a thin piece of meat around anoven thermometerand place in the oven until the jerky reaches an internal temperature of 165F. Once the strips have reached 165F, remove from the oven and place on your dehydrator trays. This pork jerky is so delicious! Subscribe to receive our FREE weekly newsletter, The BBQ Beat, and never miss a new recipe! In a loin, that means youll be cutting it across the short side. I use red pepper flakes instead of the sauce and I love the small amount of hest it gives out with each bite. We typically process one animal at a time. Stir in Worcestershire sauce, soy sauce, and pepper sauce. What could I use it for??? Make sure the grates are cleaned and everything is ready to go. I just made this today and it turned out really good. Let me show you how to use unique ingredients to make tasty meals for your family! This experience inspired me to create Beef Jerky Hub and put into writing all the things I've since learned about this amazing food. This Peppermint Sugar Cookie Ice Cream Pie is an easy dessert thats full of holiday flavors! Discard marinade. I like to use loin, which has a fine grain, and is fairly tender. No need for expensive ingredients or supplies, start today with your own home oven. This Spicy Smoked Pork Jerky recipe is amazing! Pork jerky is packed with protein and is a great healthy snack for everyone in the family. The technique and skills you learn will bring your backyard cookouts to a new level. For more in depth directions on how to dry your jerky, visit my pageJerky Making Methods. So, store it in an air tight container. The pictures seem to show pork loin, the larger of the two. This firms it up so it is easier to work with. I love the subtle flavor of onion, and maple that come through. 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! Have fun with the ingredients, finding a recipe you will no doubtingly LOVE! If you don't have time to let it sit overnight, I recommend marinating for at least two hours. They will be more than happy to do the slicing for you! One of the advantages of buying this cut of beef is that its almost fat-free. December 23, 2022 By Elise New 1 Comment This post may contain affiliate links. a Place beef into an airtight plastic container or bowl, and refrigerate. Please try again. Please read my disclosure policy for more info. Peppered Beef Jerky Recipe (Step by Step). Pork jerky?? The jerky will NOT soak up all the marinade, using a colander is an easy way to get rid of the excess. Drain the meat from the marinade, discarding the marinade. 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. Using a tender cut makes your final jerky easier to chew and impacts how well your pork absorbs the flavors of your marinade. There's no reason why you can't dehydrate pork or use it to make pork jerky. Cool completely. The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. If desired, sprinkle strips with more coriander seeds and black pepper. 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. After pre-heating the jerky in the oven, it took 5 hours to dry at a temperature of 145F in my dehydrator. Place beef strips into the bowl; add enough water to allow marinade to cover the meat. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The easiest way to cut your jerky properly is by partially freezing the meat. To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. 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. I really appreciate the review! Hands-down The Best Alligator Jerky Recipe, How Long Does Chicken Jerky Last? If you added the curing salt, the jerky will last a couple of weeks on the counter. Your email address will not be published. This recipe will also work with wild game. Its the perfect recipe to try if youre making beef jerky for the first time. To increase the shelf life the jerky can be stored in the refrigerator or freezer. I need to make another batch soon. I really appreciate the review too!. plus, so often pork is much cheaper than beef, and easier to come by than deer. This recipe serves 5 people and requires me 13 hours and 30 minutes to make. Please read my privacy policy. Packed with flavour and nutrients, theyre sure to be a huge hit with the whole family! It was a hit with my husband too. 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. Learn more . 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. You want to avoid cutting thick slices because it will take much longer to cook and the texture won't be as good. 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. The next step is to gather all the ingredients and make a marinade. Massage the marinade into the pork for a few minutes to make sure all the strips are coated in the marinade. Store in an airtight container. Share Visit my page on. 3. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours. 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 have put together a page onstoring jerkyand steps you can take to make your jerky have an extended shelf life. Simple Rabbit Jerky Recipe and Why They Are So Good! Shop Beef Rub. Layer the marinade and the pork strips inside a large ziplock bag. This Instant Pot wild rice soup is loaded with protein and vegetables, and it is so easy to make. For the cost of a full brisket, you'll get annual access to an exclusive BBQ community, Pitmaster Classes, discounts, and much much more! 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. Unfortunately I have not tried a turkey jerky recipe yet. To provide the best experiences, we use technologies like cookies to store and/or access device information. Copyright 2006-2023, The Pioneer Woman | Ree Drummond.All Rights ReservedPowered by WordPress. You want all of the pork strips to get airflow. Remove the meat from the freezer and slice " strips with the grain. Over atPatio Provisions, we have sauces, rubs, and more to save you time and energy when youre busy at the grill. 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. It does not help the author or reader at al, it has the opposite effect. Oo-la-la. I didn't have chili paste so I used cayenne pepper. Preheat oven to 300 degrees F (150 degrees C). Pour the marinade over the beef and massage the bag until all slices are well coated. 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. Dehydrate the beef using your favorite method and enjoy your homemade jerky! (If you are baking, research online how to make jerky in the oven.) Then, remove the pork from the freezer and slice the meat into thin strips no thicker than inch. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight. Learn to make great tasting jerky out of the "other white meat", Pork! Cut off all fat from the beef and place it (the beef) in the freezer for between one and two hours. After looking around to see what they had to offer, we settled on a package of jalapeno brats and some smoked pork jerky. Using a plastic bag makes it easier for the marinade to fully cover the meat. Refrigerate for a minimum of 8 hours or preferably overnight. Trim all fat from the meat before marinating for longer lasting jerky once its finished drying, Marinate closer to 24 hours for the most intense flavor, Pork Tenderloin is my favorite cut of pork to use, pork loin is a little too fatty, Would be a great recipe for turkey as well. Arrange the marinated meat on the wire racks in a single layer. Our members have the best ideas for food gifts. Recipes include flavors such as spicy, sweet, salty, and savory. Required fields are marked *. 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. Check it out today! Set the dehydrator to 160 degrees and cook for 4 hours. It is a delicious and comforting dish that is perfect for meal prep! And yes, ideally they overlap, but in real life, that doesnt always happen. If you did not add in the curing salt, it will last a couple of weeks in the refrigerator. Those two things combined are what make jerky a safe way to preserve meat. of weight, which constituted a 58% loss of weight. Place oven rack on the highest level. I hope that answered your question! Well, Ive got a treat for you! Store in an airtight container in a cool dry place. I slice my jerky against the grain. 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. The longer it marinates, the saltier and stronger the flavor will be. In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce, and the cracked black peppercorns. In a large bowl, combine the remaining ingredients, and add sliced pork, mixing until everything is fully combined. 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. As an Amazon Associate I earn from qualifying purchases. 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. 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. You are going to LOVE this recipe. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. This recipe was created for you, backyard griller! This recipe also works great with venison, so dont be afraid to branch out a little and give it a try! pepper, minced onion, olive oil, pepper, worcestershire sauce and 16 more Tacos Dorados Ahogados (Toasted Tacos with Salsa) La Cocinera Con Prisa ground black pepper, garlic, parsley, water, tomatoes, cilantro and 6 more Please leave A Star Rating! Dehydrate for four hours, or until the pork jerky dries out. Amount is based on available nutrient data. Tried this Recipe? I am assuming your temp is in Fahrenheit? Instructions. My favorite cut of meat to use is pork loin because it is healthier and cheaper than the traditional choice of beef. Above you can see the strips are NOT touching and have room in between for plenty of air flow allowing the jerky to dry evenly. Do not overlap the strips. Step by step instructions make producing jerky in your own home a breeze. I'm glad that now you can make jerky at home! Pico de Gallo is a delish and reliable staple to go along with your summer meals. 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. If you prefer to add curing salt to you marinade, read this post on. Required fields are marked *. I like to have mine almost slightly frozen so that it is way easier to slice, and you get really even slices. Continue with the pork on the remaining dehydrator racks. Toss 1 pound thinly sliced meat with marinade in a bowl until well coated. I use acooling rackto elevate the jerky above the baking pan. In my opinion, this makes the jerky easier to chew and eat. Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze. Heres a quick rundown on how to make your own beef jerky at home. Refrigerate 8 hours, or up to 24 hours. I'd like to receive the free email course. Lay the ahi in a single layer in a shallow baking dish. Make the beef jerky. 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. Check it out! Fantastic flavor, Has JLs beat hands down. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Tenderloin has the right texture and is pretty lean. It was then that I realized the best beef jerky doesn't come from a store! 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. This Peppered Beef Jerky recipe is packed with classic jerky flavor with a black pepper kick. * Percent Daily Values are based on a 2,000 calorie diet. Pour marinade over top; toss until evenly coated. This is NOT rice wine vinegar which IS easy to find, this is justRice Wineand can be found at an Asian market. The process removed 8.5 oz. You may also want to try my elk jerky recipe! You can find more of my smoking and grilling recipes here on my website (browse the Homepagefor inspiration) onInstagram,YouTube or ourFacebook Page. Ive made this twice now, but with pork belly sliced thin..absolutely delicious!! Heat an oven to 450 degrees F. Place aluminum foil on a cookie sheet and lay the marinated meat on the foil spread evenly. So be sure to cut across the grain, giving you more tender jerky. Step by step instructions make producing jerky in your own home a breeze. I made a Korean BBQ jerky recipe in the past and it turned out amazing, its actually a recipe in mycookbook(shameless plug). Prepare the marinade for peppered beef jerky. Then say you'll give a better rating and a review after making it but don't. The cut of pork you use will have a big impact on the texture and tenderness of your final product. Why do a low rated star review on someone's recipe without actually making it first? Its filled with a plethora of seasonings so it tastes delicious! Rachel Graville created Gerald Jerky, a line of artisanal handmade beef jerky. The cayenne and red pepper flakes really give this jerky a kick that makes it stand out. After 6 hours of smoking. Tip: Adding the pork to a hot marinade will cook it and ruin the texture of your jerky. Share a photo and tag us we cant wait to see what youve made! Jerky is supposed to be a low-carb snack! You will notice there are no spices and seasonings called for in the jerky marinade, such as I use in my beef jerky recipe. To me, it defeats the purpose of eating jerky. I'd like to receive the free email course. I love to hunt, fish, & make jerky. The ingredients in our marinade make the jerky taste slightly sweet, and salty with savory teriyaki flavors. Try to slice the beef as thinly as you can. It's important to use only lean meat, containing 10 percent fat or less. You are looking for jerky that is firm and still slightly pliable, but not soft. Well, when we have pork, we often dont have beef, and vice versa. Once an hour each tray should be rotated to ensure everything cooks evenly. 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. If your oven temperature goes lower than 180 degrees you can cook it like using a dehydrator. We decided right then and there that the first recipe we were going to prepare our new Traeger was smoked pork jerky. The jerky is finished when it bends and cracks, but does not break in half. Chocolate Orange Mousse is one of the best combinations! Let the pork dehydrate for 6-10 hours depending on your dehydrator. With a sharp knife, slice the beef into 1/4-inch-thick strips with the grain. You want the strips to be approximately " thick. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 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. Pre-heat your oven to 350F and place the jerky on baking sheets. Mix well. They are great ! 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. Trim off any fat or connective tissue. And usually? Here is the pork loin sliced in strips. This roasted red pepper pesto pasta salad is bursting with Mediterranean flavors and features a delicious vegan spin on pesto! But like you mentioned, the ones with the tenderloin were smaller pieces. Packed full of flavor with just enough heat to get you going. Thanks Hilda! Add sliced pork to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator. Cut with the grain for a more chewy jerky. Ziplocks? Required fields are marked *, .runr-amazon-associates-disclaimer { Hi, I'm Hilda! I initially weighed the meat to determine how much jerky well have after dehydrating the beef. Thanks, Cheryl, I'm glad you like the flavor. Mix together all of the marinade ingredients in a small saucepan. Youll need to mix the ingredients that we listed above in the right proportions. The jerky will steam in the bag slightly and this step will make the jerky moist. Let the meat sit in the freezer for two hours, then cut thinly with a chef's knife or use a deli slicer instead. Making good food should be easy,and Hey Grill Hey is here to help! Slicing the pork is easier if the pork is semi-frozen instead of completely thawed. If you love making beef jerky as much as I do, youll love all my recipes for beef jerky available on Hey Grill Hey! I kept all this in mind when choosing what ingredients to add to the pork jerky marinade. This refreshing iced ginger lemonade packs a lot of punch in flavor and health benefits. 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. Stir together brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce . Like you, have made many batches of beef and chicken jerky. Amazing flavor with a little bit of spice that is sure to have everyone raving. From sweet to spicy, weve got it all. 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). If you arent slicing at home, find a good butcher and buy your roast from them. 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. }, .runr-follow-us-outer { Make sure the grates are cleaned and everything is ready to go. This post may contain affiliate links. The technical storage or access that is used exclusively for statistical purposes. 2. Fat quickly goes rancid in dehydrators, so its best to go as lean as possible for jerky. 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. 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. more about me . Thank you, Lori! It is still delicious, but I wanted to make this recipe a bit cleaner. And yes, its safe. . After the meat choice, the most important aspect of the recipe is the seasoning you choose for the marinade. Can you do me a favor? 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. Plus, pork loin is especially lean, which will result in a higher quality finished product. Follow the instructions in. Sprinkle with coarsely ground black pepper. Set a large wire rack on each of 3 large rimmed baking sheets. 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! Now you know why jerky is so expensive! Preheat the oven to 200F. perfect balance of tart and hot, wow. Published: Jan 10, 2021 Updated: Jan 10, 2021 by Hilda Sterner | This post may contain affiliate links 13 Comments. Awesome recipe with superb flavor. The moisture will encourage bacteria growth.2. Love Italian sausage? Check the meat every few hours in the beginning, then increase to every hour near the end. Take the bottom rack and start laying pieces of the pork around the tray. Whats not to like about this cake with a rich cinnamon swirl, and an irresistible crumb topping. Line a baking sheet with aluminum foil and place a wire rack on top. (How To Increase Shelf Life! Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Directions. As an Amazon Associate I earn from qualifying purchases. This worked well with a whole pork loin, but I did triple the fennel and cut the pepper by 1/4. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. 1 teaspoon is enough to cure 5 lbs. 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. And although I had been eating jerky since as far back as I could remember, I was blown away by the flavor! Although I created this recipe to be prepared in a Traeger, you can also use a dehydrator or an oven if you need to. So easy, quick and delicious youll make it much more often going forward. Filed Under: Appetizers/Snacks, Canning/Preserving, Eat Well, Your email address will not be published. But it turns out, other meats make great jerky too! Remove the meat from the freezer and slice " strips against the grain for an easy chew. Remove meat from marinade; discard excess marinade. These cuts do have a bit more fat/gristle, but a lot of times the price is right so I dont mind. I will provide a complete review of your pork jerky when my first batch has finished. I mean it was just a few weeks ago . Your email address will not be published. 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. 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. I recommend cutting your pork tenderloin in long quartered strips. Yes, pork jerky is safe to make as long as it is prepared properly. Refrigerate the meat and marinate for at least 90 minutes; overnight would be best. Massage the marinade into the pork for a few minutes to make sure all the strips are coated in the marinade. The finished jerky tasted fantastic. Add the jerky strips to the marinade and make sure that all the strips are covered fully with the marinade. Smoked Pork Jerky in a chipotle and citrus-flavored marinade. Let the jerky cool to room temperature before eating or storing. The longer you marinate, the deeper the flavor will be. The meat will be sufficiently dried when a piece will crack, but not break when bent. I like to use kitchen safe disposable plastic gloves when mixing so if you have them, strap them into place. Mix everything but the pork in a bowl.