pork jerky

Can you make jerky out of Pork? YES!!! It tastes great too! This sweet recipe worked very well with pork, you will definitely love it...

Sweet Maple Pork Jerky

lb Pork Tenderloin (can also use beef

brown sugar

maple syrup

tsp sea salt

water

tsp curing salt (optional)

Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze.

While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.

Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. I cut some with and some against since I like both! You can also skip the freezing and use a Jerky Slicer.

Add sliced meat to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.

After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.

Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 165F.

The jerky is finished when it bends and cracks, but does not break in half.

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

A pork loin is trimmed, sliced and cured before being cooked and dehydrated into jerky.

Oven Made Pork Jerky

lbs pork loin

apple juice (Cure Ingredient)

tbsp soy sauce (Cure Ingredient)

tbsp Morton Tenderquick (Cure Ingredient)

tsp black pepper (Cure Ingredient)

Trim the pork loin of any surface fat and silverskin.

Slice the loin against the grain into 3/8 inch slices.

Combine the cure ingredients and stir to dissolve.

Mix the sliced pork with the cure and refrigerate for at least 8 hours.

Remove the pork from the cure, pat dry with paper towels and arrange on a rack with spacing between the pieces.

Place the meat into a 325F oven for 20 minutes.

Remove the rack from the oven and lower the temperature of the oven to its lowest setting.

Return the meat to the oven and dehydrate for 5-8 hours until the jerky is dry but pliable.

A jerky that is Sweet and Spicy always hits the spot! The honey and sugar make it sweet but the great tasting chili garlic sauce evens it out and gives this jerky a beautiful kick.

Korean BBQ Pork Jerky

lb Pork Loin

rice wine

tsp sesame oil

tbsp chili garlic sauce

tsp honey (local)

onion powder

garlic powder

ginger powder

tsp black pepper

green onions (chopped)

Trim all visible fat from the pork and place in freezer for an hour or two to partially freeze.

While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.&nbsp;

Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Visit my page on slicing jerky for more information.&nbsp;

Add sliced pork to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.

Place strips on cooling rack atop a baking sheet and 'cook' in the oven for 22 minutes at 350F or until the internal temperature of the strips reaches 165F. Remove from the oven.&nbsp;

Continue to dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 5 hours at 145F.

The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.

Top 4 pork jerky recipes from across the web

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

Top Tags

Sweet Maple Pork Jerky

Bak Kwa

Oven Made Pork Jerky

Korean BBQ Pork Jerky

Top 4 pork jerky recipes from across the web

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

Top Tags

Sweet Maple Pork Jerky

Bak Kwa

Oven Made Pork Jerky

Korean BBQ Pork Jerky

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