peppered pork jerky recipe
Once finished, you can store your jerky for I will soon try it though with my annual batches of venison and beef jerky. Transfer the beef to a large, resealable plastic bag and pour in the marinade. Maybe it's overkill. I like to have mine almost slightly frozen so that it is way easier to slice, and you get really even slices. 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. Jerky can be made from beef, venison, pork or poultry. You may also want to try my elk jerky recipe! It was super easy! 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. As an Amazon Associate I earn from qualifying purchases. Add the pork and make sure all of the pork is completely marinated, gently massaging if possible. And yes, its safe. Don't forget to tag me when you try one of my recipes! You want all of the pork strips to get airflow. Bring to a simmer and cook for 5-10 minutes, or until all of the brown sugar has been dissolved. These wholesome and healthy Coconut Blueberry Wholemeal Muffins are full of coconutty goodness and loaded with nutritious blueberries. I might make some small adjustments next time but overall, I'm very pleased with it! Let cool completely on the racks before serving. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. Ziplocks? I really appreciate the review too!. 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. You'll need to mix all the ingredients mentioned above. Tenderloin is naturally lean, but there is often some silverskin left on it which should be trimmed off. Thank you! This refreshing iced ginger lemonade packs a lot of punch in flavor and health benefits. If you bend your jerky and it breaks, you've cooked it a little too long. a container at Walmart, $3.98 for 3.12 oz. And yes, ideally they overlap, but in real life, that doesnt always happen. We won't send you spam. Share With a sharp knife, slice the beef into 1/4-inch-thick strips with the grain. Using a plastic bag makes it easier for the marinade to fully cover the meat. of meat, so you would need of a teaspoon for this recipe. Easy to make and tastes great, what's better than that?! Its always nice to have some variety. Your jerky is done when it reaches 160 degrees. Thank you!! 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. Peppered Beef Jerky Recipe (Step by Step). My suggestion is to place your beef in the freezer for one to two hours before cutting as cutting slightly frozen meat is easier. This worked well with a whole pork loin, but I did triple the fennel and cut the pepper by 1/4. This Peppermint Sugar Cookie Ice Cream Pie is an easy dessert thats full of holiday flavors! Yes, pork jerky is safe to make as long as it is prepared properly. 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. Instructions for how to make pork jerky: 1. After the overnight marinade, remove the fish from the pan and place on the trays of a food dehydrator. 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. e. Pork loin marinated, then dehydrated into jerky makes for a great gift this time of year, especially for jerky lovers. 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. Trim all visible fat from the pork and place in freezer for an hour or two to partially freeze. There are a few optional and additional pieces to this marinade that I wanted to cover here so you can get the best result possible. Thanks, Cheryl, I'm glad you like the flavor. And usually? I choose top round London broil beef, but any could work. Pour the marinade over the beef and massage the bag until all slices are well coated. Step 1: Slice the pork against the grain into 2" x 6" strips that are " to " thick. I really appreciate the review! It turned out great! Cutting with the grain mean you will need to chew through more muscle fiber. Yum! Making good food should be easy,and Hey Grill Hey is here to help! The jerky should feel dry to the touch and the meat should no longer be soft or spoungy. Instructions. In a classically made light and bubbly French moussebeautiful! It tastes fantastic since it has so many different ingredients! Slicing with or against the grain?? After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels. 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. Pre-heat your oven to 350F and place the jerky on baking sheets. It was then that I realized the best beef jerky doesn't come from a store! While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Before you dive into making your own beef jerky, lets talk a bit about selecting the right meat to make into jerky. I made a Korean BBQ jerky recipe in the past and it turned out amazing, its actually a recipe in mycookbook(shameless plug). Bake until dry and leathery or approximately 3 to 4 hours. Beef Rub. You do not have to have a dehydrator. The best hummus ever with just two ingredients! Why even leave a review when you haven't tried the pork jerky? This is one of my favorite beef jerky recipes! 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). }. Sounds great Im going to try it tomorrow! I took Hilda's advice and cut the pork while it was slightly frozen which made it easy to cut in similar size pieces. Welcome! Once simmered, cool off the marinade in the refrigerator at least to room temperature prior to adding the meat. Are you looking for a little inspiration in the kitchen? Mix well to dissolve the sugar. Store pork jerky in airtight containers or bags out of direct sunlight. Slice the pork loin. The flavorful ingredients made the jerky taste just like a mouth watering spicy Italian sausage I like to add to my spaghetti or eat on a bun with some mustard. I hope that answered your question! plus, so often pork is much cheaper than beef, and easier to come by than deer. Chocolate Orange Mousse is one of the best combinations! 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. Slicing the pork is easier if the pork is semi-frozen instead of completely thawed. . For full ingredients and instructions on how to make this amazing peppered beef jerky, scroll below to the printable recipe card. This is NOT rice wine vinegar which IS easy to find, this is justRice Wineand can be found at an Asian market. Mix well. I found the seasoning dries to the exterior of the jerky, giving it a sandier texture. Please leave a 5-starrating in the recipe card below & a review in the comments section further down the page. If you have a convection oven you will definitely want to turn on the convection fan to create air movement. Place the finished jerky in a gallon zip top bag while it is still warm. Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Mix all ingredients for the marinade, add pork and leave it in the fridge for 6-24 hours. Share a photo and tag us we cant wait to see what youve made! Step 3: Next, layer the marinade and the pork strips inside a large ziplock bag. container, Between $4 and $5 for a 2.33 oz. Now its time to cut the beef. Slice your meat into " thick strips, or as thinnlyas possible. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. Dehydrate for four hours, or until the pork jerky dries out. Stir together brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce . Make sure the grates are cleaned and everything is ready to go. a container at Walmart, Between $4 and $5 for a 1.73 oz. Prepare the marinade for peppered beef jerky. If I use pink salt, should I wash it before going on the smoker? It had a little more interior fat than I like, so will be sticking to tenderloin in the future. Keep in mind some dehydrators are different shapes so the racks may be rectangular. Slice your pork no more than inch thick, and cut against or across the grain. Please read my disclosure policy for more info. Here is the pork loin sliced in strips. After that, I think a top round, sirloin roast, or rump roast would also work well. for a long time. Preheat the oven to 200F. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. The full recipe time should be around 9 hours, depending on your specific dehydrator and how long you choose to marinate your pork, with 2 hours for prep and 6 for dehydration. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. I recommend cutting your pork tenderloin in long quartered strips. (-) Information is not currently available for this nutrient. Learn to make great tasting jerky out of the "other white meat", Pork! First two batches disappeared pretty quickly! Try the recipe then write a review. Thank you, Lori! Now you know why jerky is so expensive! Massage the marinade into the pork for a few minutes to make sure all the strips are coated in the marinade. Cover and refrigerate for 6 to 8 hours. Don't seal closed all the way. The technique and skills you learn will bring your backyard cookouts to a new level. Arrange the beef on the racks, leaving 1 . Place meat into a container, and combine with 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. The meat will be sufficiently dried when a piece . Next time I make it, I will use a whole loin, grind 3x the suggested fennel and 100% of the suggested pepper. All of the ingredients of this marinade will soak together to form one harmonious flavor, with many different notes. Lay the ahi in a single layer in a shallow baking dish. I recommend marinating your meat in sealable gallon storage bags. Like this one! Lay strips of pork evenly on dehydrator trays and set the dehydrator to 160 degrees. The jerky will be hot when it is done, so remove it carefully from the dehydrator. Add your beef to the marinade and place it in the refrigerator for between 7 and 24 hours (Remember, longer means a stronger flavor). Getting rid of as much fat as you can now will help the jerky last longer after it has finished drying. This step is key. Pour shoyu mixture over the fish and marinate overnight. This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top. In 2017, a good friend introduced me to the most amazing beef jerky I had ever tasted. I use both a dehydrator and a smoker depending on how my soul moves me at a given time. Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up! Arrange the beef on the racks, leaving 1/4 inch between slices. Pork jerky is packed with protein and is a great healthy snack for everyone in the family. Cover bowl with plastic wrap (or a lid if it has one), and refrigerate overnight, or for several hours. Dehydrate for four hours, or until the pork jerky dries out. I have put together a page onstoring jerkyand steps you can take to make your jerky have an extended shelf life. You can also use an oven or smoker to make this recipe. NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray, Alton Browns Beef Jerky Recipe: A Simple Snack from a Master Chef (Step-By-Step), 1 lb. I need to make another batch soon. If you have a dehydrator that will heat the meat to 165F, you can skip this step. Arrange the marinated meat on the wire racks in a single layer. Been doing this recipe for a while now. While I prefer to dehydrate my beef jerky on my smoker, Ive included adaptations in this recipe so you can make it in an oven or classic dehydrator as well. ), 1/4 teaspoon each of black pepper and garlic powder. You can do this by placing the beef on a paper towel for a few minutes. We recently updated it with more information and helpful tips. It depends on the thickness of the sliced meat, the temperature, and the method of dehydration. _margin-left:1rem !important; Required fields are marked *. For more in depth directions on how to dry your jerky, visit my pageJerky Making Methods. It took 22 minutes for my pork to reach an internal temperature of 165F. Pork jerky is packed with protein and is a great healthy snack for everyone in the family. Fat quickly goes rancid in dehydrators, so its best to go as lean as possible for jerky. Prepare the food dehydrator. Then, remove the pork from the freezer and slice the meat into thin strips no thicker than inch. Let dry for 4-6 hours, until meat is completely dry through, but still somewhat pliable. Follow the instructions in. To increase the shelf life the jerky can be stored in the refrigerator or freezer. I have trimmed the fat cap and will slice WITH the grain at about thick. Remove meat from marinade; discard excess marinade. Place beef strips in a 9x13-inch glass baking dish. In a large bowl, combine the remaining ingredients, and add sliced pork, mixing until everything is fully combined. This Peppered Beef Jerky recipe is packed with classic jerky flavor with a black pepper kick. Why do a low rated star review on someone's recipe without actually making it first? Mix the remaining ingredients and blend until you have a smooth marinade. 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. And for those who raise their own meat, you probably have found yourself having an abundance of one kind of protein at one time. If the cooled jerky is bent in half, it should bend but not break. There are elements of salt, sweet, acidity, and bold seasonings to make sure you get a mouthful of flavor with every single bite. It tastes amazing on brisket, burgers, steaks, veggies, and so much more! Thanks Hilda! Check it out! Add your beef to the marinade and place it in the refrigerator for between 7 and 24 hours (Remember, longer means a stronger flavor). I'm glad you're getting use of that new dehydrator! Thank you, Shawn! Sign up to get our FREE companion planting guide, and garden planting cheat sheet printable. Unfortunately I have not tried a turkey jerky recipe yet. If you love making beef jerky as much as I do, youll love all my recipes for beef jerky available on Hey Grill Hey! Your email address will not be published. Tip: Adding the pork to a hot marinade will cook it and ruin the texture of your jerky. Beef jerky is one of my favorite things to make, be it on the smoker, in the oven, or in a dehydrator. Fantastic flavor, Has JLs beat hands down. A fresh and bright side dish for both Mexican and Asian cuisine. Our familys favorite dill pickles! Take the bottom rack and start laying pieces of the pork around the tray. Remove the meat from the freezer and slice " strips against the grain for an easy chew. The cut of pork you use will have a big impact on the texture and tenderness of your final product. Let the jerky cool to room temperature before eating or storing. The pellet flavor used to make smoked pork jerky depends on your preference. Sprinkle with coarsely ground black pepper. While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. margin-left:0.5rem; Heres a quick rundown on how to make your own beef jerky at home. You'll need to mix all the ingredients mentioned above. Preheat the oven to 175F and set two oven racks in the centermost positions. 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. After the meat choice, the most important aspect of the recipe is the seasoning you choose for the marinade. Well, when we have pork, we often dont have beef, and vice versa. Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. Directions. If you like the peppered beef jerky in the bag, you will absolutely love this. Step by step instructions make producing jerky in your own home a breeze. Then remove from the heat and cool completely. Hey Foxy, i can't wait to try it in my dehydrator, thanks for your well written article. Our all-purpose Beef Seasoning is a NBBQA 1st place winner that combines a salt and pepper base with 6 amazing spices to compliment all that beefy goodness. We used, Pomegranate molasses is more tart than sweet. Rotate the racks from top to bottom every 1 1/2 hours for even drying. Trim all visible fat from the pork and place in freezer for an hour or two to partially freeze. This is a great recipe but for really spicy jerky I recommend carolina reaper mash. My homemade pork jerky is marinated in a sweet and spicy sauce and dried in a dehydrator until chewy and delicious! Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours. Thanks, Your email address will not be published. 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. Here's how we did it! Transfer the sliced beef to a large resealable plastic bag. Awesome recipe with superb flavor. Store in an airtight container in a cool dry place. Cant wait to make this. Use the jerky settings for your particular model to determine the temperature and length of time to dehydrate the pork. I used myNesco Gardenmaster Dehydratorwhen making this jerky. perfect balance of tart and hot, wow. 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. No need for expensive ingredients or supplies, start today with your own home oven. Marinade is another important element in making beef jerky come out amazing. Your email address will not be published. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours. Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Using a tender cut makes your final jerky easier to chew and impacts how well your pork absorbs the flavors of your marinade. Preheat the oven to 200F. Unfold the steak and place it on a cutting board. Love this recipe? 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. The technical storage or access that is used exclusively for anonymous statistical purposes. Line a baking sheet with aluminum foil and place a wire rack on top. Cut the beef into 1/4-inch-thick slices, either with or against the grain. You can see the white fat on the strips from all the interior fat on the loin. Your email address will not be published. Best brunch idea ever! Cut with the grain for a more chewy jerky. Remove the meat from the freezer and slice " strips with the grain. Check the meat every few hours in the beginning, then increase to every hour near the end. My preference is to use this dehydrator (Amazon link), which is what you see in the pictures. Layer the marinade and the pork strips inside a large ziplock bag. Discard marinade. Here at Hey Grill Hey, were in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. Your daily values may be higher or lower depending on your calorie needs. 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. Ive made this twice now, but with pork belly sliced thin..absolutely delicious!! Set these strips on a baking sheet and place in your freezer for two hours to firm up. Mine took 8 hours in the regular oven, but I may not have had enough air circulation. Set a large wire rack on each of 3 large rimmed baking sheets. Prepare the food dehydrator. After marinating, strain the pork jerky in a colander. Cover bowl and place in the refrigerator to marinate overnight or at least 4 hours. Oo-la-la. }, .runr-follow-us-outer { Let the pork dehydrate for 6-10 hours depending on your dehydrator. For the cost of a full brisket, you'll get annual access to an exclusive BBQ community, Pitmaster Classes, discounts, and much much more! Try to slice the beef as thinly as you can. Step 2: Mix the remaining ingredients and blend until you have a smooth marinade. This recipe serves 5 people and requires me 13 hours and 30 minutes to make. Marinate in the refrigerator for 6-24 hours mixing the strips in the bag every 4 hours or so to make sure the strips marinate evenly. Rachel Graville created Gerald Jerky, a line of artisanal handmade beef jerky. Your email address will not be published. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you. This post may contain affiliate links. They are great ! 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. Will go through several batches during fall hunting season and plan to use venison if successful!! Once the strips have reached 165F, remove from the oven and place on your dehydrator trays. 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. Simple Rabbit Jerky Recipe and Why They Are So Good! The longer you marinate, the deeper the flavor will be. What could I use it for??? Mix everything but the pork in a bowl. Once cooled, pour the marinade into a large sealable bag with the sliced pork. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Now, here is a point of debate for jerky makers. These little plant-based balls of yum are keto-friendly, gluten-free and have a perfect meat-replacing texture. There are many factors that affect how long your jerky will last. We typically process one animal at a time. My homemade pork jerky is marinated in a sweet and spicy sauce and dried in a dehydrator until chewy and delicious! of weight, which constituted a 58% loss of weight. The pink curing salt inhibits bacteria growth and helps to maintain the flavor and appearance of the jerky. I love the subtle flavor of onion, and maple that come through. Now youll mix your marinade and beef, letting it sit between 6 and 24 hours. Place beef into an airtight plastic container or bowl, and refrigerate. Make sure the grates are cleaned and everything is ready to go. You are going to LOVE this recipe. Lets get started making the marinade: Start by adding all the ingredients in a small bowl or ziplock bag. Let marinate overnight, or at least a minimum of two hours. Toss 1 pound thinly sliced meat with marinade in a bowl until well coated. You want the strips to be approximately " thick. Preheat oven to 300 degrees F (150 degrees C). Love this recipe!!! This roasted red pepper pesto pasta salad is bursting with Mediterranean flavors and features a delicious vegan spin on pesto! If you use an oven or a dehydrator, the time is approximately 6 hours at 160 F. After cooking, my jerky weighs 6.5 oz or 183 grams. 1 teaspoon is enough to cure 5 lbs. Finally! If you don't have time to let it sit overnight, I recommend marinating for at least two hours. The Best Dehydrators for Making Beef Jerky [2023], This post may contain affiliate links. I've never liked overly sweet jerky. Amount is based on available nutrient data. 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. We just love it. Love Italian sausage? 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 The cayenne and red pepper flakes really give this jerky a kick that makes it stand out. But it turns out, other meats make great jerky too! I love to hunt, fish, & make jerky. I love to hunt, fish, & make jerky. Hi! Once an hour each tray should be rotated to ensure everything cooks evenly. Copyright 2022 Brunch Pro on the Brunch Pro Theme. Do you by chance have a recipe for turkey jerky that uses domestic turkey rather than wild turkey? Tenderloin has the right texture and is pretty lean. 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! The next time, I made it with chicken breasts, ground the suggested fennel and used the appropriate amount of pepper. 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. Wrap a thin piece of meat around anoven thermometerand place in the oven until the jerky reaches an internal temperature of 165F. Please leave A Star Rating! Our members have the best ideas for food gifts. Required fields are marked *. Cover and marinate in the refrigerator for 8 hours or overnight. Hi Tom, I've done it with both. Learn to make great tasting jerky out of the "other white meat", Pork! Required fields are marked *. 2. Now check your email to confirm your subscription. Visit my page on. For step by step instructions on how to use a dehydrator, oven, and smoker to make jerky; make sure to visit myHow to Make Jerky page. If you want a chewy jerky, slice with the grain. In a large bowl, mix together onion powder, pepper, garlic powder, salt, and Italian seasoning. Check it out today! Refrigerate for a minimum of 8 hours or preferably overnight. Your email address will not be published. Let me show you how to use unique ingredients to make tasty meals for your family! It was a hit with my husband too. You will notice there are no spices and seasonings called for in the jerky marinade, such as I use in my beef jerky recipe. We'll introduce you to some of the most delicious, off the beaten path jerky makers around! The Best Dehydrators for Making Beef Jerky [2023]. Cover and refrigerate for 24 hours. 3. Bring down their overall rating and you haven't even bothered to make it yet. No need for expensive ingredients or supplies, start today with your own home oven.
