peppered pork jerky recipe

Although I created this recipe to be prepared in a Traeger, you can also use a dehydrator or an oven if you need to. Set these strips on a baking sheet and place in your freezer for two hours to firm up. Best way to store in freezer? Do you mean the pink curing salt? Enjoy iced or you can even enjoy warm during the fall and winter months. It does not help the author or reader at al, it has the opposite effect. Please leave a 5-starrating in the recipe card below & a review in the comments section further down the page. Why do a low rated star review on someone's recipe without actually making it first? Slice the pork against the grain into 2" x 6" strips that are " to " thick. Check the meat every few hours in the beginning, then increase to every hour near the end. I love the subtle flavor of onion, and maple that come through. 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. Their smoked jerky did not disappoint! The dehydration process can vary between 4 and 10 hours. up to 2 weeks at room temperature in a sealed container. Store pork jerky in airtight containers or bags out of direct sunlight. Mix together onion powder, garlic powder, and black pepper in a small bowl or cup. a Success! Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). I will provide a complete review of your pork jerky when my first batch has finished. Peppered Beef Jerky Recipe (Step by Step) - Beef Jerky Hub But it turns out, other meats make great jerky too! How to Tell When Ground Beef Jerky is Done. 2. The Best Dehydrators for Making Beef Jerky [2023]. Learn more . After 6 hours of smoking. Tip: Adding the pork to a hot marinade will cook it and ruin the texture of your jerky. Best brunch idea ever! Once strained, pat dry the strips with paper towels to remove any excess marinade. Whats not to like about this cake with a rich cinnamon swirl, and an irresistible crumb topping. Prepare the food dehydrator. And although I had been eating jerky since as far back as I could remember, I was blown away by the flavor! Place meat into a container, and combine with marinade. They are great ! 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. Visit my page on. This shouldn't be much of an issue when using lean meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours. 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. a container at Walmart, Between $4 and $5 for a 1.73 oz. Make a batch of lemon tahini dressing first, then add chick peas and presto, hummus! 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. Easy to make and tastes great, what's better than that?! 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! (or replace with 1 tablespoon blackstrap molasses and a teaspoon of vinegar). Layer the marinade and the pork strips inside a large ziplock bag. 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. Black Pepper Jerky Recipe - Rachel Graville 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. Massage the marinade into the pork for a few minutes to make sure all the strips are coated in the marinade. Ive made this twice now, but with pork belly sliced thin..absolutely delicious!! Place the jerky in a 225 F oven for 10 minutes to kill any pathogens on the meat. 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. Most of these ingredients can be found at your local grocery store except the rice wine. Sweet Java Beef Jerky. Making good food should be easy,and Hey Grill Hey is here to help! To complete prep, remove the meat and marinade from the fridge and drain. 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. Once finished, you can store your jerky for For the cost of a full brisket, you'll get annual access to an exclusive BBQ community, Pitmaster Classes, discounts, and much much more! 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. If the cooled jerky is bent in half, it should bend but not break. Jerky Lover's Jerky - Sweet, Hot and Spicy! - Allrecipes Getting rid of as much fat as you can now will help the jerky last longer after it has finished drying. 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. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Preheat oven to 300 degrees F (150 degrees C). I usually marinate mine for at least 12 hours. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. First two batches disappeared pretty quickly! Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours. Welcome to The Frugal Farm Wife where I share our adventures in saving money, making money, allergy-free eating, and living healthy. Using a plastic bag makes it easier for the marinade to fully cover the meat. Prepare the food dehydrator. Doc's Best Beef Jerky Recipe If you plan on slicing your own meat, I recommend putting your roast in the freezer for 30 minutes to an hour before slicing. Countless seasoning combinations can lead to any number of jerky flavor profiles, from the classic salty and smokey, to sweet and spicy, feel free to experiment with spices and marinades until you find your favorite combo. Allow room for air circulation between the jerky pieces. Keeps well in refrigerator for up to one month. For full ingredients and instructions on how to make this amazing peppered beef jerky, scroll below to the printable recipe card. of meat, so you would need of a teaspoon for this recipe. After the meat choice, the most important aspect of the recipe is the seasoning you choose for the marinade. 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. Unfortunately I have not tried a turkey jerky recipe yet. I too made the erroneous assumption that jerky was only safe when made from beef, bison, deer, goat, etc. Remove the meat from the freezer and slice " strips with the grain. To increase the Required fields are marked *. Want to know exactly when, where, and how to plant your vegetables? Recipes include flavors such as spicy, sweet, salty, and savory. The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user. 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! Put that slow cooker to work and rest easy knowing you have a warm meal waiting for you at the end of the day! With a sharp knife, slice the beef into 1/4-inch-thick strips with the grain. Follow the instructions in. Here's how we did it! Smoke your jerky at 160 degrees for four hours, just like using the dehydrator. Once the jerky is dried out it is safe to eat. As an Amazon Associate I earn from qualifying purchases. The best jerky is made from thin slices of meat. You want to get the right meat to ensure your jerky comes out the right texture. Put 1.5 pounds of ground pork into a bowl. 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. Cut pork into slices no more than inch thick, cutting across or against the grain. Now its time to cut the beef. I choose top round London broil beef, but any could work. For more in depth directions on how to dry your jerky, visit my pageJerky Making Methods. 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. This will firm up the pork and allow for cleaner cutting. Slice your meat into " thick strips, or as thinnlyas possible. Made wholesome ingredients like fresh ginger, lemon and raw honey. The important thing is that you make jerky that you like to eat. Making jerky at home? Keep it safe! - MSU Extension I'd like to receive the free email course. perfect balance of tart and hot, wow. It tastes amazing on brisket, burgers, steaks, veggies, and so much more! 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. 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. This Peppered Beef Jerky recipe is packed with classic jerky flavor and a black pepper kick. Cutting with the grain mean you will need to chew through more muscle fiber. These ingredients would not have even been on my radar had it not been for this recipe. And getting 2" x 6" slices across the much smaller tenderloin would be difficult. Required fields are marked *, .runr-amazon-associates-disclaimer { Your email address will not be published. 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). 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. Our members have the best ideas for food gifts. I mean it was just a few weeks ago . You want the strips to be approximately " thick. I like to use kitchen safe disposable plastic gloves when mixing so if you have them, strap them into place. Using a vacuum sealer is a great option. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. 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). Don't seal closed all the way. I will soon try it though with my annual batches of venison and beef jerky. Otherwise, stay up to date by getting each new post sent directly to your inbox bysubscribingtoday. It's the perfect recipe to try if you're making beef jerky for the first time. 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. The marinade used in this recipe combines all of the key elements to help add flavor and tenderness to your final jerky product. Do not crowd or overlap any of the pork pieces. This experience inspired me to create Beef Jerky Hub and put into writing all the things I've since learned about this amazing food. 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. Share Heres a quick rundown on how to make your own beef jerky at home. It was a hit with my husband too. Can you do me a favor? This Peppermint Sugar Cookie Ice Cream Pie is an easy dessert thats full of holiday flavors! 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. The jerky will NOT soak up all the marinade, using a colander is an easy way to get rid of the excess. plus, so often pork is much cheaper than beef, and easier to come by than deer. I took Hilda's advice and cut the pork while it was slightly frozen which made it easy to cut in similar size pieces. Slice across the grain if you want a more tender, brittle jerky. A piece of jerky should crack but not break in half when folded. 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 easiest way to cut your jerky properly is by partially freezing the meat. You are going to LOVE this recipe. By quartering the meat you allow it to partially freeze more consistently than if you left the tenderloin whole. (-) Information is not currently available for this nutrient. I like to have mine almost slightly frozen so that it is way easier to slice, and you get really even slices. 10 Best Pork Jerky Recipes | Yummly 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! Any excess marinade can be discarded. Let the pork dehydrate for 6-10 hours depending on your dehydrator. The cut of pork you use will have a big impact on the texture and tenderness of your final product. Transfer the beef to a large, resealable plastic bag and pour in the marinade. Refrigerate for a minimum of 8 hours or preferably overnight. Pat dry. Thanks! If you do, I would love to try it! And for those who raise their own meat, you probably have found yourself having an abundance of one kind of protein at one time.
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