This Peppered Beef Jerky recipe is packed with classic jerky flavor with a black pepper kick. I made a Korean BBQ jerky recipe in the past and it turned out amazing, its actually a recipe in mycookbook(shameless plug). (or replace with 1 tablespoon blackstrap molasses and a teaspoon of vinegar). Learn more . It takes approximately 6 hours to make jerky in my dehydrator. And yes, ideally they overlap, but in real life, that doesnt always happen. Preheat your oven to 225 degrees F. Line two large rimmed baking sheets with parchment paper. Arrange the beef on the racks, leaving 1 . 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. Tried this Recipe? Using a tender cut makes your final jerky easier to chew and impacts how well your pork absorbs the flavors of your marinade. My suggestion is to place your beef in the freezer for one to two hours before cutting as cutting slightly frozen meat is easier. (If you are baking, research online how to make jerky in the oven.) You pork slices might not be fully submerged in marinade, but everything should be coated very well. Mike's Peppered 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. Jerky is that awesome meaty treat that you can take with you anywhere camping, hiking, work, school, and more! 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. container, EVEN HEAT DISTRIBUTION: 600 watts of drying power provides even heat distribution; consistent drying that is four times faster than other food dehydrators, ADJUSTABLE TEMPERATURE CONTROL: The adjustable temperature control (95F -160F) gives you the flexibility to achieve the best results when drying different foods that need varying temperature settings, EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2 diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately, ACCESSORIES INCLUDED: (2) Fruit Roll Sheet, (2) Clean-A-Screens, a sample of Jerky Seasoning & Cure, and (1) Care & Use Guide. You may also want to try my elk jerky recipe! Dehydrate for four hours, or until the pork jerky dries out. Stir in Worcestershire sauce, soy sauce, and pepper sauce. Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze. If you bend your jerky and it breaks, you've cooked it a little too long. After marinating, strain the pork jerky in a colander. Love it. 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. If you do, I would love to try it! Pick up a pork tenderloin or pork loin and slice away the fat cap and any other fat that you see. Store in an airtight container in a cool dry place. Set these strips on a baking sheet and place in your freezer for two hours to firm up. The pellet flavor used to make smoked pork jerky depends on your preference. Easy to make and tastes great, what's better than that?! Mine took 8 hours in the regular oven, but I may not have had enough air circulation. Sweet and Spicy Pork Jerky - Fox Valley Foodie Pork tenderloin is the best cut for making pork jerky. Tenderloin has the right texture and is pretty lean. a container at Walmart, $3.98 for 3.12 oz. Thanks! Honey Peppered Deer Jerky - Jerkyholic Check it out! Trim off any fat or connective tissue. Let marinate overnight, or at least a minimum of two hours. This pork jerky is so delicious! In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce, and the cracked black peppercorns. This Instant Pot wild rice soup is loaded with protein and vegetables, and it is so easy to make. Place beef strips into the bowl; add enough water to allow marinade to cover the meat. But it turns out, other meats make great jerky too! 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. The total cooking time will vary depending on how thin your jerky was sliced. Pour marinade over top; toss until evenly coated. If you did not add in the curing salt, it will last a couple of weeks in the refrigerator. Jerky Lover's Jerky - Sweet, Hot and Spicy! - Allrecipes I really appreciate the review! 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. This post may contain affiliate links. Transfer beef to paper towels to dry. _margin-right:1rem !important; You want to avoid cutting thick slices because it will take much longer to cook and the texture won't be as good. Are you looking for a little inspiration in the kitchen? Your email address will not be published. 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. Cover bowl with plastic wrap (or a lid if it has one), and refrigerate overnight, or for several hours. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets. 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 mentioned making jerky in the oven above, but it bears repeating. ** Nutrient information is not available for all ingredients. Chocolate Orange Mousse is one of the best combinations! Cut fat from your pork and put pork in a freezer for 1-2 hours. This Czech recipe has been passed down through our family for generations. I'd like to receive the free email course. Please try again. Check often after the first hour to be sure your jerky is drying evenly. Allow room for air circulation between the jerky pieces. I used my smoker at 160 and it came out perfect! The cut of pork you use will have a big impact on the texture and tenderness of your final product. Cover and refrigerate for 6 to 8 hours. Bake until dry and leathery or approximately 3 to 4 hours. Dr. Pepper Beef Jerky - Jerkyholic This recipe also works great with venison, so dont be afraid to branch out a little and give it a try! I loved it so much, I tweaked it by adding a couple ingredients and making it with pork. I like to use vacuum bags for longer storage, or zip loc bags for shorter term. 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! These wholesome and healthy Coconut Blueberry Wholemeal Muffins are full of coconutty goodness and loaded with nutritious blueberries. Step 4: Heat the Traeger to 180 degrees F. Place the pork strips on a rack or directly on the grate and smoke for 5 to 6 hours or until the meat is dry but still pliable. The exact drying times will vary depending on the thickness of your jerky strips. Now you know why jerky is so expensive! Add your beef to the marinade and place it in the refrigerator for between 7 and 24 hours (Remember, longer means a stronger flavor). Plus it is so easy to make, why would you ever want to buy it when you can do it yourself? Slice across the grain if you want a more tender, brittle jerky. The process removed 8.5 oz. _margin-left:1rem !important; Freezer life? The important thing is that you make jerky that you like to eat. of weight, which constituted a 58% loss of weight. Homemade Peppered Beef Jerky Recipe and Video | Hey Grill, Hey Heat an oven to 450 degrees F. Place aluminum foil on a cookie sheet and lay the marinated meat on the foil spread evenly. The best jerky is made from thin slices of meat. Make sure the grates are cleaned and everything is ready to go. My name is Will and I live in Colorado with my beautiful wife. Vegan meatballs that are also low-carb! Your jerky is done when it reaches 160 degrees. After looking around to see what they had to offer, we settled on a package of jalapeno brats and some smoked pork jerky. Please read my. If you use an electric smoker, the cooking time is between 7 and 8 hours. If the cooled jerky is bent in half, it should bend but not break. From sweet to spicy, weve got it all. The meat will be sufficiently dried when a piece . The best hummus ever with just two ingredients! Here is the pork loin sliced in strips. Place a wire rack over each pan. Their smoked jerky did not disappoint! Once the marinade has completely cooled add the pork to it and let marinate overnight. Smoked Pork Jerky in a chipotle and citrus-flavored marinade. Jerky recipes - heygrillhey.com Mix all ingredients for your marinade, add your pork in a container or Ziploc bag with the marinade, and then place it in the fridge for 6-24 hours. This Spicy Smoked Pork Jerky recipe is amazing! Learn to make great tasting jerky out of the "other white meat", Pork! Thanks Hilda! 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. Some people prefer cutting with the grain because once it is dry you get those nice long strands of jerky that you can tear off and work through. We used, Pomegranate molasses is more tart than sweet. Trim any fat, fascia, or other tissue from loin, and slice into 3/16-1/4 inch slices across the grain, and set aside, In a large bowl, combine the remaining ingredients, Add jerky, and mix until everything is fully combined. Enjoy iced or you can even enjoy warm during the fall and winter months. This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top. If you decide to replace it, add. Got me looking, found your recipe. Now youll mix your marinade and beef, letting it sit between 6 and 24 hours. The result is a perfect balance of flavors. I'm sure either would be great, just the tenderloin pieces would be smaller bites. Gather your ingredients: 1 1/2 lbs pork loin; 1/2 cup teriyaki sauce; 2 Tablespoons Worcestershire sauce; 1 teaspoon onion powder; 1/2 teaspoon black pepper; 2 Tablespoons maple syrup (agave or brown sugar also work) Trim any fat, fascia, or other tissue from loin, and slice into 3/16-1/4 inch slices across the grain, and set . 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. If smoking your jerky, there is no need to use liquid smoke in the recipe. Mix together onion powder, garlic powder, and black pepper in a small bowl or cup. Directions. If you love making beef jerky as much as I do, youll love all my recipes for beef jerky available on Hey Grill Hey! Try to slice the beef as thinly as you can. Layer the marinade and the pork strips inside a large ziplock bag. If you added the curing salt, the jerky will last a couple of weeks on the counter. To complete prep, remove the meat and marinade from the fridge and drain. Please leave a 5-starrating in the recipe card below & a review in the comments section further down the page.