Finally got around to making more jerky. I hate cleaning the trays with a passion so do it infrequently. I am determined to find an easier cleanup unit or process as I’d like to make jerky monthly. My take on a recipe combining elements of
disco
xray
and
Steve H
: 10 lbs pork loin sliced roughly 1/4”. I slice across grain and then halve each slice. 2 1/4 cups Tamari (lower carb than soy), 2T toasted sesame oil, 4T chili garlic sauce, 1T fish sauce, 6T Brown Swerve, 2T Gojucharu pepper flakes, 2T onion powder, 2T garlic powder, 2 1/2T black pepper, 1 1/2t mustard powder, 1to 2 t ginger powder, 1t MSG (optional) 2t Cure #1. Marinaded overnight and onto trays I read in serveral places you could use parchment paper to line trays Gave it a go to reduce cleanup. As expected it slowed down drying a lot at the 5 hour mark I moved all to direct rack what it did so was dry most of the marinade making the mess on racks minimal. All slices were sprinkled on both sides with red pepper flake.
All loaded up and rolling
I did go through the trays and remove finished pieces at about 8 hours and the balance took about 10 or so. Ran at 160F. Yielded 3 lbs 11 oz. Here is some today after spending the night inbags with paper towel in the frig.
This batch is very delicious but perhaps not as good as the last batch. The ginger seemed a bit weak so I’ll taste test next time or buy fresh ground. Marinade time was about 12 hours which is shorter than my normal 24 which I’ll go back too and lastly I will not used reduced sodium Tamari next time. I had it on hand so used half that and half regular. Friends rave about this batch too but like all of you Im sure, I’m my own harshest critic. Thanks for looking!
disco
xray
and
Steve H
: 10 lbs pork loin sliced roughly 1/4”. I slice across grain and then halve each slice. 2 1/4 cups Tamari (lower carb than soy), 2T toasted sesame oil, 4T chili garlic sauce, 1T fish sauce, 6T Brown Swerve, 2T Gojucharu pepper flakes, 2T onion powder, 2T garlic powder, 2 1/2T black pepper, 1 1/2t mustard powder, 1to 2 t ginger powder, 1t MSG (optional) 2t Cure #1. Marinaded overnight and onto trays I read in serveral places you could use parchment paper to line trays Gave it a go to reduce cleanup. As expected it slowed down drying a lot at the 5 hour mark I moved all to direct rack what it did so was dry most of the marinade making the mess on racks minimal. All slices were sprinkled on both sides with red pepper flake.
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