Pork jerky can be baked on the bottom rack of the oven at 180 degrees for 2 - 3 hours, or until the thin strips are dried and cooked through. The best hummus ever with just two ingredients! When selecting cuts of meat for making beef jerky, I try to pick a nice roast with very little fat marbling. Subscribe to our email newsletter to get a FREE Meat Temperature Guide and never miss a new recipe or deal! Your email address will not be published. We used, Pomegranate molasses is more tart than sweet. 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. Required fields are marked *, .runr-amazon-associates-disclaimer { Subscribe to receive our FREE weekly newsletter, The BBQ Beat, and never miss a new recipe! Blend the garlic, pepper and cilantro in a blender or with a mortar and pestle. If you bend your jerky and it breaks, you've cooked it a little too long. I usually marinate mine for at least 12 hours. This worked well with a whole pork loin, but I did triple the fennel and cut the pepper by 1/4. Thank you! 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. Finally! (or replace with 1 tablespoon blackstrap molasses and a teaspoon of vinegar). In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce, and the cracked black peppercorns. This is one of my favorite beef jerky recipes! Making good food should be easy,and Hey Grill Hey is here to help! The jerky will steam in the bag slightly and this step will make the jerky moist. Prepare the marinade for peppered beef jerky. Keeps well in refrigerator for up to one month. To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. Place meat and marinade into a resealable plastic bag, squeeze out the air, and seal well. These ingredients would not have even been on my radar had it not been for this recipe. I'll never forget the first time I tried smoked pork jerky. of weight, which constituted a 58% loss of weight. Cutting with the grain mean you will need to chew through more muscle fiber. Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Remove the beef from the marinade and pat dry with paper towels. Smoked pork jerky may be the most flavorful way to make it as each strip gets infused with a wonderfully smoking flavor. I made a Korean BBQ jerky recipe in the past and it turned out amazing, its actually a recipe in mycookbook(shameless plug). a container at Walmart, Between $4 and $5 for a 1.73 oz. If you have a dehydrator that will heat the meat to 165F, you can skip this step. Trim off any fat or connective tissue. Have fun with the ingredients, finding a recipe you will no doubtingly LOVE! Visit my page on. 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. If you don't have time to let it sit overnight, I recommend marinating for at least two hours. I will soon try it though with my annual batches of venison and beef jerky. And usually? I like to use kitchen safe disposable plastic gloves when mixing so if you have them, strap them into place. If you prefer to add curing salt to you marinade, read this post on. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Trim all visible fat from the pork and place in freezer for an hour or two to partially freeze. The pellet flavor used to make smoked pork jerky depends on your preference. 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. Packed with garlic and fresh dill, these crisp dill pickles will add a boost of flavor to any meal. Jerky Lover's Jerky - Sweet, Hot and Spicy! - Allrecipes I love the subtle flavor of onion, and maple that come through. Cover and refrigerate for 6 to 8 hours. Add the pork and make sure all of the pork is completely marinated, gently massaging if possible. Keep in mind some dehydrators are different shapes so the racks may be rectangular.