homemade jerky

Bak kwa 肉干 is the Chinese version of pork jerky, made by thinly sliced or minced pork, seasoned with soy sauce and sugar, and grilled over charcoal with open fire.

Bak Kwa

(1 pound) of pork shoulder loin, minced

(3.8 oz) of sugar

soy sauce

oyster sauce

fish sauce

Shaoxing wine

honey

tsp of 5 spice powder

white pepper

salt

liquid

Mix all the ingredients, except the honey water....

Mix all the ingredients, except the honey water. Mix until the ground meat absorbs all the liquid seasonings and become a gooey paste.

Store in the refrigerator for one hour or...

Store in the refrigerator for one hour or longer.

Place 150g of the meat paste on a...

Place 150g of the meat paste on a piece of baking paper. Place a plastic sheet on top and flatten the meat paste with your hand.

Roll out the meat paste with a rolling...

Roll out the meat paste with a rolling pin to form a nine inches square. Remove the plastic sheet.

Preheat the oven to 160°C/320°F, top and bottom...

Preheat the oven to 160°C/320°F, top and bottom heating elements. 

Place the tray of raw meat at the...

Place the tray of raw meat at the middle rack, bake for 15 minutes. 

Remove and cut it into four smaller squares.

Apply the basting liquid on both sides of...

Apply the basting liquid on both sides of each half-done bak kwa.

Arrange the bak kwa on a wire rack.

Bake at 230°/ 445°F, top and bottom heating...

Bake at 230°/ 445°F, top and bottom heating elements. 

Once it starts to sizzle, turn over the...

Once it starts to sizzle, turn over the bak kwa every two to three minutes to ensure even grilling.  

Once the edges start to char, remove it...

Once the edges start to char, remove it immediately from the oven. 

https://mediavine-res.cloudinary.com/video/upload/dtph2hn2jslhkjcdgdb3.mp4

An easy smoked yet spicy turkey jerky recipe!

Smoked Turkey Jerky

turkey breast

garlic

black pepper

pink Himalayan salt

brown sugar

Worchester sauce

hot sauce

olive oil

red pepper

Freeze the turkey breast for about 1-2 hours...

Freeze the turkey breast for about 1-2 hours and then remove and slice

Slice the turkey into strips no more than...

Slice the turkey into strips no more than 1/4" thick

Using the ingredients make the marinade

Combine the marinade and turkey and marinade in...

Combine the marinade and turkey and marinade in the refrigerator for anywhere from 8-12 hours

Start smoker and set for a temperature of...

Start smoker and set for a temperature of 175 using cherry wood

Remove from refrigerator and lay out the jerky...

Remove from refrigerator and lay out the jerky and pat dry

If hanging the jerky place toothpicks through one...

If hanging the jerky place toothpicks through one end of the jerky, otherwise skip this step

Place jerky on the smoker and smoke until...

Place jerky on the smoker and smoke until you can bend the jerky, it cracks but does not break

Remove and enjoy!

This maple bacon jerky recipe is so good! Sweet and salty it&#039;s so easy to make and is great for a snack, appetizer or dessert.

Bacon Jerky

bacon

brown sugar ((or coconut sugar))

maple syrup

tbsp soy sauce ((or coconut aminos))

Preheat your oven to 200F.

In a bowl, combine the sugar, maple syrup and soy sauce and stir until smooth.

Place a baking rack on top of a baking sheet, and piece by piece, coat the bacon in the sugar soy sauce and then transfer it to the baking rack.

Place the baking sheet in the oven and cook the bacon for 3.5-4 hours, until it has the texture you prefer.

Oven Method

Prepare the sugar and soy sauce according to the oven method directions.

Coat each piece of bacon in the sauce and place the coated bacon into your food dehydrator. Leave a little space between each slice.

Dehydrate the bacon for 4-6 hours, until the jerky has the consistency you prefer.

Dehydrator Method

Prepare the sauce and bacon according to the oven method.

Keep the temperature of your smoker at 200F, and place the coated bacon strips into the smoker.

Smoke the bacon for 3-4 hours, until the jerky reaches the texture you prefer.

Smoker Method

This homemade beef jerky is cooked on the Traeger or other wood-pellet grill, and will have you whipping up batches on the regular because it is just SO good.

Traeger Beef Jerky

sirloin steaks

pineapple juice

sriracha

red pepper flake

hoisin

onion powder

rice wine vinegar

Mix all marinade ingredients into a one-gallon zip-lock...

Mix all marinade ingredients into a one-gallon zip-lock bag along with the sliced beef. Seal the bag, making sure to get as much air out of the bag as possible. Put the bag into the refrigerator and let marinate for 6-24 hours before cooking. Remove the bag from the fridge 1 hour prior to cooking. 

Startup your Traeger grill and put it on...

Startup your Traeger grill and put it on the smoke setting. If you don't have a smoke setting, 180-190° is ideal. Layout your meat on the grill with at least a half-inch space between all the pieces. Leave on the grill 4-5 hours turning once after 2 - 2 1/2 hours. 

Remove from grill when finished and let cool...

Remove from grill when finished and let cool for thirty minutes to an hour before putting it into the refrigerator for storage. Make sure to get some for yourself before it's all gone.

Homemade Ground Beef Jerky is super easy to make, and has a great texture.  This recipe is flavourful and makes habit-forming beef jerky!

Easy Homemade Ground Beef Jerky

lb Lean Ground Beef

Coconut Aminos (Soy Sauce, or Tamari)

tsp Garlic Powder

tsp Onion Powder

½ tsp Liquid Smoke

tsp Prague Powder Cure

tsp Smoked Sea Salt

Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator racks, set aside.

In a medium mixing bowl - using freshly washed or gloved hands - combine ingredients well.  REALLY well - it’s better to overhandle it, than to under-mix it.

Use a spoon to load the mixture into a jerky gun, taking care to avoid creating air bubbles.

Line your dehydrator racks with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.

Dehydrate in a food dehydrator at 165 F for 2 hours.

Once two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the dehydrator racks.

Return to the dehydrator and continue dehydrating at 165 F for another 2 - 3 hours.

To test for doneness, remove a piece of beef jerky from the dehydrator and let it cool to room temperature.   It should feel dry to the touch and be able to bend to 90 degrees without breaking.  (A bit of cracking or crackling is ok!)

Storage:   Allow ground beef jerky to cool COMPLETELY to room temperature before packaging.

The first recipe for ground meat jerky that I'll be sharing, and it's the one I make most often.  Super easy, and *addictive*!

Top 5 homemade jerky recipes from across the web

The most viewed homemade jerky recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bak Kwa

Smoked Turkey Jerky

Bacon Jerky

Traeger Beef Jerky

Easy Homemade Ground Beef Jerky

Top 5 homemade jerky recipes from across the web

The most viewed homemade jerky recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bak Kwa

Smoked Turkey Jerky

Bacon Jerky

Traeger Beef Jerky

Easy Homemade Ground Beef Jerky

The most viewed homemade jerky recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine