Do not overlap the strips. Please read my privacy policy. Dr Pepper Beef Jerky Recipe - Glen And Friends Cooking - How To Make Beef Jerky - Pellet Grill JerkyThis is a pretty standard jerky recipe that uses Dr. Pepp. Making pork jerky in a dehydrator is an easy way to make a delicious snack that is packed with nutrition. Pico de Gallo is a delish and reliable staple to go along with your summer meals. Those two things combined are what make jerky a safe way to preserve meat. Tenderloin is naturally lean, but there is often some silverskin left on it which should be trimmed off. Bring to a simmer and cook for 5-10 minutes, or until all of the brown sugar has been dissolved. Thanks for catching that. I recommend cutting your pork tenderloin in long quartered strips. Yes, pork jerky is safe to make as long as it is prepared properly. What could I use it for??? Cover bowl and place in the refrigerator to marinate overnight or at least 4 hours. If you don't have time to let it sit overnight, I recommend marinating for at least two hours. 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. Before you dive into making your own beef jerky, lets talk a bit about selecting the right meat to make into jerky. This is NOT rice wine vinegar which IS easy to find, this is justRice Wineand can be found at an Asian market. I like to use loin, which has a fine grain, and is fairly tender. Place oven rack on the highest level. A piece of jerky should crack but not break in half when folded. Slice your meat into " thick strips, or as thinnlyas possible. Keep in mind some dehydrators are different shapes so the racks may be rectangular. Best brunch idea ever! You want the strips to be approximately " thick. Oo-la-la. While I grew up consuming mostly wild game (thus, the familiarity with venison jerky), my husband and I have been raising pastured hogs ever since weve been married, so these days, were just as familiar with pork. Are you looking for a little inspiration in the kitchen? Recipes include flavors such as spicy, sweet, salty, and savory. _margin-left:1rem !important; Love Italian sausage? This firms it up so it is easier to work with. Continue with the pork on the remaining dehydrator racks. Visit my page on. Once strained, pat dry the strips with paper towels to remove any excess marinade. Thank you, Lori! This step is key. very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips. The meat will be sufficiently dried when a piece . Let dry for 4-6 hours, until meat is completely dry through, but still somewhat pliable. It's important to use only lean meat, containing 10 percent fat or less. No need for expensive ingredients or supplies, start today with your own home oven. of meat, so you would need of a teaspoon for this recipe. Welcome! I made a Korean BBQ jerky recipe in the past and it turned out amazing, its actually a recipe in mycookbook(shameless plug). Remove the meat from the freezer and slice " strips against the grain for an easy chew. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours. Remove pork from the marinade and pat dry. Place the jerky in a 225 F oven for 10 minutes to kill any pathogens on the meat. Remove the beef from the marinade and pat dry with paper towels. Start checking the jerky for doneness at 3 hours. And yes, its safe. Your email address will not be published. If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. Store in refrigerator. This easy one-pan recipe includes plump seared shrimp in a rich and melty Parmesan sauce topped with fresh basil. Preheat your smoker, oven (with the door cracked), or dehydrator to 170 degrees F. Place the jerky strips on the grill grates, jerky rack, or cooling rack and season the top of the jerky with additional pepper (this is optional if you want extra pepper flavor). If so, no, it'll be mixed in with the marinade. Cut the beef into 1/4-inch-thick slices, either with or against the grain. The pictures seem to show pork loin, the larger of the two. I slice my jerky against the grain. I usually marinate mine for at least 12 hours. Keeps well in refrigerator for up to one month. The marinade used in this recipe combines all of the key elements to help add flavor and tenderness to your final jerky product. Success! 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. Let the jerky cool to room temperature before eating or storing. The next time, I made it with chicken breasts, ground the suggested fennel and used the appropriate amount of pepper. Learn how your comment data is processed. Vegan meatballs that are also low-carb! I just made this today and it turned out really good. This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top. 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. Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze. This Peppered Beef Jerky recipe is packed with classic jerky flavor with a black pepper kick. Want to know exactly when, where, and how to plant your vegetables? While the meat is in the freezer, combine the Dr. Pepper, sea salt, pepper, and prague powder #1 in a medium bowl or ziplock bag and mix well. Sometimes you just need something a little sweet, right!? You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. The longer you marinate the beef, the stronger the flavor is. It was from a guy in Thailand that he had met while living there. Yum! Your daily values may be higher or lower depending on your calorie needs. Using a plastic bag makes it easier for the marinade to fully cover the meat. The Best Dehydrators for Making Beef Jerky [2023], This post may contain affiliate links. Then remove from the heat and cool completely. As with any other jerky, there are a few tips that will help perfect your pork jerky: Trim any fat, fascia, or other tissue from loin, and slice into 3/16-1/4 inch slices across the grain, and set aside. Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved. Lay strips of pork evenly on dehydrator trays and set the dehydrator to 160 degrees. Dr. Pepper Jalapeno Beef Jerky 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! Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. The technical storage or access that is used exclusively for anonymous statistical purposes. Mine took 8 hours in the regular oven, but I may not have had enough air circulation. If your oven temperature goes lower than 180 degrees you can cook it like using a dehydrator. Learn how your comment data is processed. Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up! While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Store in an airtight container in a cool dry place. Pork needs to reach a temperature of 145 to be safe, which means that the typical dehydrator actually goes above and beyond with a max temperature of 160, and using the oven is obviously even hotter so pork and bacon jerky are perfectly safe. For full ingredients and instructions on how to make this amazing peppered beef jerky, scroll below to the printable recipe card. 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. I loved it so much, I tweaked it by adding a couple ingredients and making it with pork. Maybe it's overkill. Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C). Remove the meat from the freezer and slice " strips with the grain. Bake until dry and leathery or approximately 3 to 4 hours. Preheat your oven to 225 degrees F. Line two large rimmed baking sheets with parchment paper. 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. Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap. Thank you! It had a little more interior fat than I like, so will be sticking to tenderloin in the future. No need for expensive ingredients or supplies, start today with your own home oven. I mean it was just a few weeks ago . Awesome recipe with superb flavor. To increase the Place beef into an airtight plastic container or bowl, and refrigerate. 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! Slice across the grain if you want a more tender, brittle jerky. The result is a perfect balance of flavors. Hi Tom, I've done it with both. Arrange the marinated meat on the wire racks in a single layer. Check it out today! This refreshing iced ginger lemonade packs a lot of punch in flavor and health benefits. 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. I've never liked overly sweet jerky. Please try again. pepper, minced onion, olive oil, pepper, worcestershire sauce and 16 more Tacos Dorados Ahogados (Toasted Tacos with Salsa) La Cocinera Con Prisa ground black pepper, garlic, parsley, water, tomatoes, cilantro and 6 more If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Thanks, Cheryl, I'm glad you like the flavor. Now you know why jerky is so expensive! Proper Storage Store cooled jerky in an airtight container. Keep in mind some dehydrators are different shapes so the racks may be rectangular. Unfortunately I have not tried a turkey jerky recipe yet. f more about me . Yum! Add your beef to the marinade and place it in the refrigerator for between 7 and 24 hours (Remember, longer means a stronger flavor). You'll need to mix all the ingredients mentioned above. Now youll mix your marinade and beef, letting it sit between 6 and 24 hours. Love this recipe? Dehydrate for four hours, or until the pork jerky dries out. 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. Slice the pork against the grain into 2" x 6" strips that are " to " thick. (or replace with 1 tablespoon blackstrap molasses and a teaspoon of vinegar). of weight, which constituted a 58% loss of weight. Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. Place the finished jerky in a gallon zip top bag while it is still warm. _margin-right:1rem !important; If the cooled jerky is bent in half, it should bend but not break. Why do a low rated star review on someone's recipe without actually making it first? Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Check the meat every few hours in the beginning, then increase to every hour near the end. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. I need to make another batch soon. Now, here is a point of debate for jerky makers. We won't send you spam. I normally make pork jerky out of pork tenderloin, but decided to try pork loin for the three pork recipes I just made. container, Between $4 and $5 for a 2.33 oz. This experience inspired me to create Beef Jerky Hub and put into writing all the things I've since learned about this amazing food. The easiest way to cut your jerky properly is by partially freezing the meat. Let's take a look at a few of these factors:1. That recipe was made with beef however. If you love making beef jerky as much as I do, youll love all my recipes for beef jerky available on Hey Grill Hey! It takes approximately 6 hours to make jerky in my dehydrator. This pork jerky is so delicious! Plus, pork loin is especially lean, which will result in a higher quality finished product. The dehydration process can vary between 4 and 10 hours. Refrigerate for a minimum of 8 hours or preferably overnight. I love Spicy Italian sausage and this jerky recipe nailed that taste. Don't forget to tag me when you try one of my 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). 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). Mix together onion powder, garlic powder, and black pepper in a small bowl or cup. December 23, 2022 By Elise New 1 Comment This post may contain affiliate links. And getting 2" x 6" slices across the much smaller tenderloin would be difficult. Required fields are marked *, .runr-amazon-associates-disclaimer { These wholesome and healthy Coconut Blueberry Wholemeal Muffins are full of coconutty goodness and loaded with nutritious blueberries. Got me looking, found your recipe. Arrange the beef on the racks, leaving 1/4 inch between slices. Cant wait to make this. Brown Sugar Meatloaf - With a Secret Ingredient, Homemade Mozzarella Sticks with String Cheese, McDonald's Big Mac Sauce (Copycat Recipe), Homemade Sloppy Joes - Better Than Manwich. Winter is jerky making season, and if you love this pork jerky recipe for its satisfying flavor, and that you only need six ingredients including the pork. We recently updated it with more information and helpful tips. Once cooled, pour the marinade into a large sealable bag with the sliced pork. Your email address will not be published. My suggestion is to place your beef in the freezer for one to two hours before cutting as cutting slightly frozen meat is easier. Thanks Hilda! As an Amazon Associate I earn from qualifying purchases. Fantastic flavor, Has JLs beat hands down. Instructions for how to make pork jerky: 1. Cut meat into strips no thicker than -inch. Step 1: Slice the pork against the grain into 2" x 6" strips that are " to " thick. You may also want to try my elk jerky recipe! There's no reason why you can't dehydrate pork or use it to make pork jerky. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. I just tried your recipe - first time making pork jerky. Trim off any fat or connective tissue. There are many factors that affect how long your jerky will last. Delicious recipe Massage the marinade into the pork for a few minutes to make sure all the strips are coated in the marinade. . I too made the erroneous assumption that jerky was only safe when made from beef, bison, deer, goat, etc. Love it. If using a dehydrator or an oven to make this jerky, you will want to add a teaspoon of liquid smoke to the marinade to give the jerky a smoky flavor. When I make pork or turkey jerky I like topre-heat the meat to an internal temperature of 165Fas recommended by theUSDA. I'll never forget the first time I tried smoked pork jerky. I like to use vacuum bags for longer storage, or zip loc bags for shorter term. Whats not to like about this cake with a rich cinnamon swirl, and an irresistible crumb topping. Cool completely. You want all of the pork strips to get airflow. Follow the instructions in. Add the pork and make sure all of the pork is completely marinated, gently massaging if possible. The jerky will steam in the bag slightly and this step will make the jerky moist. Try to slice the beef as thinly as you can. 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. Recipes include flavors . I'd like to receive the free email course. It was then that I realized the best beef jerky doesn't come from a store! 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. Line a baking sheet with aluminum foil and place a wire rack on top. You can do this by placing the beef on a paper towel for a few minutes. You can see the white fat on the strips from all the interior fat on the loin. Pork jerky is packed with protein and is a great healthy snack for everyone in the family. It took 22 minutes for my pork to reach an internal temperature of 165F. . Its the perfect recipe to try if youre making beef jerky for the first time. 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. To me, it defeats the purpose of eating jerky. 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