peppered pork jerky recipe
Will go through several batches during fall hunting season and plan to use venison if successful!! I recommend making your homemade pork jerky in a dehydrator, but for those who don't have one I will also explain how to make jerky in your oven, or smoker instead. Are you looking for a little inspiration in the kitchen? Then remove from the heat and cool completely. But it turns out, other meats make great jerky too! 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. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets. All of the ingredients of this marinade will soak together to form one harmonious flavor, with many different notes. I slice my jerky against the grain. 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. After pre-heating the jerky in the oven, it took 5 hours to dry at a temperature of 145F in my dehydrator. This Peppered Beef Jerky recipe is packed with classic jerky flavor and a black pepper kick. Let the meat sit in the freezer for two hours, then cut thinly with a chef's knife or use a deli slicer instead. The important thing is that you make jerky that you like to eat. of weight, which constituted a 58% loss of weight. I recommend marinating your meat in sealable gallon storage bags. Place oven rack on the highest level. Remove pork from the marinade and pat dry. The next step is to gather all the ingredients and make a marinade. 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. Been doing this recipe for a while now. And yes, ideally they overlap, but in real life, that doesnt always happen. Directions. To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. Arrange the beef on the racks, leaving 1 . Awesome recipe with superb flavor. I love the subtle flavor of onion, and maple that come through. Place beef into an airtight plastic container or bowl, and refrigerate. I hope that answered your question! up to 2 weeks at room temperature in a sealed container. Fat quickly goes rancid in dehydrators, so its best to go as lean as possible for jerky. Preheat the oven to 175 degrees F (80 degrees C). Transfer the sliced beef to a large resealable plastic bag. The best hummus ever with just two ingredients! a container at Walmart, $3.98 for 3.12 oz. The ingredients in our marinade make the jerky taste slightly sweet, and salty with savory teriyaki flavors. Transfer beef to paper towels to dry. Remove meat from marinade; discard excess marinade. 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. Please read my privacy policy. There are elements of salt, sweet, acidity, and bold seasonings to make sure you get a mouthful of flavor with every single bite. I LOVE is spicy, smoked jerky with BOLD flavors. I'm the creator of Hilda's Kitchen Blog, author ofMom's Authentic Assyrian Recipes, and a recipe contributor to Brian Baumgartner's Seriously Good Chili Cookbook (AKA Kevin Malone, from The Office). The finished jerky tasted fantastic. 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). In a loin, that means youll be cutting it across the short side. If you have a dehydrator that will heat the meat to 165F, you can skip this step. These little plant-based balls of yum are keto-friendly, gluten-free and have a perfect meat-replacing texture. 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. Wrap a thin piece of meat around anoven thermometerand place in the oven until the jerky reaches an internal temperature of 165F. I'd like to receive the free email course. Continue with the pork on the remaining dehydrator racks. And yes, its safe. If it contains any at all, its necessary to cut (see below). Set a large wire rack on each of 3 large rimmed baking sheets. The jerky will be hot when it is done, so remove it carefully from the dehydrator. ), 1/4 teaspoon each of black pepper and garlic powder. Any excess marinade can be discarded. 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. It was then that I realized the best beef jerky doesn't come from a store! Your email address will not be published. Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Allow room for air circulation between the jerky pieces. (How To Increase Shelf Life! Cover bowl and place in the refrigerator to marinate overnight or at least 4 hours. Making good food should be easy,and Hey Grill Hey is here to help! 1 teaspoon is enough to cure 5 lbs. Now its time to cut the beef. The easiest way to cut your jerky properly is by partially freezing the meat. How to Tell When Ground Beef Jerky is Done. You will notice there are no spices and seasonings called for in the jerky marinade, such as I use in my beef jerky recipe. My favorite part is the fatty stuff becoming extra Chewy. Add your beef to the marinade and place it in the refrigerator for between 7 and 24 hours (Remember, longer means a stronger flavor). This Instant Pot wild rice soup is loaded with protein and vegetables, and it is so easy to make. Cut off all fat from the beef and place it (the beef) in the freezer for between one and two hours. Instructions. It does not help the author or reader at al, it has the opposite effect. Once you have your meat selected, youll need to get that perfect jerky thin slice. If you did not add in the curing salt, it will last a couple of weeks in the refrigerator. Step 3: Next, layer the marinade and the pork strips inside a large ziplock bag. If you do, I would love to try it! 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. Let marinate overnight, or at least a minimum of two hours. The marinade used in this recipe combines all of the key elements to help add flavor and tenderness to your final jerky product. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels. It's marinated in a chipotle and citrus marinade with just the right amount of spice to keep you hankering for one more piece. Amount is based on available nutrient data. Before you dive into making your own beef jerky, lets talk a bit about selecting the right meat to make into jerky. Packed full of flavor with just enough heat to get you going. Sometimes you just need something a little sweet, right!? Once an hour each tray should be rotated to ensure everything cooks evenly. Let cool completely on the racks before serving. Sweet Java Beef Jerky. Check out a few favorites below: Teriyaki Beef Jerky 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! Those two things combined are what make jerky a safe way to preserve meat. Set a large wire rack on each of 3 large rimmed baking sheets. This post may contain affiliate links. I just tried your recipe - first time making pork jerky. Tenderloin is naturally lean, but there is often some silverskin left on it which should be trimmed off. I found the seasoning dries to the exterior of the jerky, giving it a sandier texture. I'd like to receive the free email course. Pour marinade over top; toss until evenly coated. Place meat into a container, and combine with marinade. Refrigerate for a minimum of 8 hours or preferably overnight. The meat will be sufficiently dried when a piece will crack, but not break when bent. Check the meat every few hours in the beginning, then increase to every hour near the end. Trim all visible fat from the pork and place in freezer for an hour or two to partially freeze. Start checking the jerky for doneness at 3 hours. 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. I like to have mine almost slightly frozen so that it is way easier to slice, and you get really even slices. 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. 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. All I can say is, try it, youll like it! You are going to LOVE this recipe. 3. We won't send you spam. 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 The moisture will encourage bacteria growth.2. for a long time. I will be making this for years to come. Step by step instructions make producing jerky in your own home a breeze. Marinade is another important element in making beef jerky come out amazing. Best way to store in freezer? The pink curing salt inhibits bacteria growth and helps to maintain the flavor and appearance of the jerky. It's important to use only lean meat, containing 10 percent fat or less. 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. Please leave a 5-starrating in the recipe card below & a review in the comments section further down the page. Bend the jerky in half; it should bend and crack but not break in half. Place meat and marinade into a resealable plastic bag, squeeze out the air, and seal well. Let the jerky cool to room temperature before eating or storing. The Best Dehydrators for Making Beef Jerky [2023]. Remove the strips of marinated beef from the bag and place on paper towels. You do not have to have a dehydrator. This will speed up the drying process and also prevent the jerky from having a sticky feel once dried. Filed Under: Appetizers/Snacks, Canning/Preserving, Eat Well, Your email address will not be published. When selecting cuts of meat for making beef jerky, I try to pick a nice roast with very little fat marbling. Bring down their overall rating and you haven't even bothered to make it yet. Put that slow cooker to work and rest easy knowing you have a warm meal waiting for you at the end of the day! 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). You want to avoid cutting thick slices because it will take much longer to cook and the texture won't be as good. Proper Storage Store cooled jerky in an airtight container. I love Spicy Italian sausage and this jerky recipe nailed that taste. Bake until dry and leathery or approximately 3 to 4 hours. My first choice is an eye of round roast. We typically process one animal at a time. Success! It's the perfect recipe to try if you're making beef jerky for the first time. Add the jerky strips to the marinade and make sure that all the strips are covered fully with the marinade. If your oven temperature goes lower than 180 degrees you can cook it like using a dehydrator. Make sure the grates are cleaned and everything is ready to go. Mix everything but the pork in a bowl. Jerky isnt just for hunters, although Ill be honest, old fashioned deer jerky is where I started out, as Im sure many of us did! Mike- why leave a rating at all? I really appreciate the review! Check the meat every few hours in the beginning, then increase to every hour near the end. 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. Both were very good. For the most part, you are done and simply have to wait about 5 hours for the pork to be jerky. Instructions. Unsubscribe at any time. Using a vacuum sealer is a great option. I use both a dehydrator and a smoker depending on how my soul moves me at a given time. 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. No need for expensive ingredients or supplies, start today with your own home oven. Preheat oven to 300 degrees F (150 degrees C). 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 You'll need to mix all the ingredients mentioned above. Yum! It was a hit with my husband too. **This post was originally published April 2018. Mix together all of the marinade ingredients in a small saucepan. Mine took 8 hours in the regular oven, but I may not have had enough air circulation. I'm sure either would be great, just the tenderloin pieces would be smaller bites. margin-left:0.5rem; Like you, have made many batches of beef and chicken jerky. I just made this today and it turned out really good. 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. Check it out today! Mix all ingredients for the marinade, add pork and leave it in the fridge for 6-24 hours. Classic London Broil with Rosemary and Thyme, Roast Beef with Shallot and Black Bean Sauce, Perkedel Kentang (Indonesian Potato Fritters), Whole Fried Snapper with Cashew Nuoc Cham. As an Amazon Associate I earn from qualifying purchases. Take the bottom rack and start laying pieces of the pork around the tray. Drain the meat from the marinade, discarding the marinade. By quartering the meat you allow it to partially freeze more consistently than if you left the tenderloin whole. When I make pork or turkey jerky I like topre-heat the meat to an internal temperature of 165Fas recommended by theUSDA. The cayenne and red pepper flakes really give this jerky a kick that makes it stand out. White fibers will also be seen when the jerky is bent. more about me . Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight. Sounds great Im going to try it tomorrow! I need to make another batch soon. The result is a perfect balance of flavors. Make sure the grates are cleaned and everything is ready to go. Lay the ahi in a single layer in a shallow baking dish. plus, so often pork is much cheaper than beef, and easier to come by than deer. Remove from the oven. 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. Refrigerate 8 hours, or up to 24 hours. Hi! This experience inspired me to create Beef Jerky Hub and put into writing all the things I've since learned about this amazing food. }. I like to use kitchen safe disposable plastic gloves when mixing so if you have them, strap them into place. There was an error submitting your subscription. Now, here is a point of debate for jerky makers. You will also see white fibers in the meat. This shouldn't be much of an issue when using lean meat. Hi, I'm Hilda! If you have a convection oven you will definitely want to turn on the convection fan to create air movement. Tenderloin has the right texture and is pretty lean. Paleo, gluten-free and refined-sugar-free. Slice thinly your meat. 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. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. With a sharp knife, slice the beef into 1/4-inch-thick strips with the grain. You may also want to try my elk jerky recipe! Hi Bryan, I'm a bit confused by your question. Thank you! Let the pork dehydrate for 6-10 hours depending on your dehydrator. Please read my disclosure policy for more info. Smoked Pork Jerky in a chipotle and citrus-flavored marinade. Place the jerky in a 225 F oven for 10 minutes to kill any pathogens on the meat. It depends on the thickness of the sliced meat, the temperature, and the method of dehydration. Marinate in the refrigerator for 48 hours, mixing twice. The dehydration process can vary between 4 and 10 hours. I've been trying for years but with little success. This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top. Pork jerky is packed with protein and is a great healthy snack for everyone in the family. Cutting with the grain mean you will need to chew through more muscle fiber. Freezer life? Why do a low rated star review on someone's recipe without actually making it first? Love Italian sausage? Your email address will not be published. The recipe remains the same. Though there are some small prep steps, making pork jerky is essentially a 2-step process: marinate, then dry. It was excellent with both! Let marinate overnight, or at least a minimum of two hours. If desired, sprinkle strips with more coriander seeds and black pepper. You can also use an oven or smoker to make this recipe. It was from a guy in Thailand that he had met while living there. After the overnight marinade, remove the fish from the pan and place on the trays of a food dehydrator. These cuts do have a bit more fat/gristle, but a lot of times the price is right so I dont mind. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours. This post may contain affiliate links. So be sure to cut across the grain, giving you more tender jerky. _margin-right:1rem !important; Your email address will not be published. Simple Rabbit Jerky Recipe and Why They Are So Good! Keeps well in refrigerator for up to one month. Layer the marinade and the pork strips inside a large ziplock bag. I mentioned making jerky in the oven above, but it bears repeating. Hi Tom, I've done it with both. Do you make your slices the opposite way you would normally slice a loin then? 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. 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. Dr. Pepper Jalapeno Beef Jerky Packed with flavour and nutrients, theyre sure to be a huge hit with the whole family! Trim off any fat or connective tissue. The jerky should feel dry to the touch and the meat should no longer be soft or spoungy. Stir in Worcestershire sauce, soy sauce, and pepper sauce. My homemade pork jerky is marinated in a sweet and spicy sauce and dried in a dehydrator until chewy and delicious! Thank you, Shawn! The meat will be sufficiently dried when a piece . Using a plastic bag makes it easier for the marinade to fully cover the meat. a The longer you marinate the beef, the stronger the flavor is. f If you prefer to add curing salt to you marinade, read this post on. Place jerky on a wire rack, with a foil-lined tray underneath. Instructions. 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