How To Make Pork Jerky? Pork is a Chinese traditional traditional traditional traditional traditional style, delicious, delicious, delicious, delicious, delicious, delicious, and easy to transport.
Its color is bright brown. It is necessary to use fresh pork behind the legs, remove the skin, bones, and take the whole pure lean meat as the basic raw material.
Today we’re gonna make a popular and easy snack: Pork jerky.
You need some basic seasonings, pork thigh, and you can add some pine nuts if you like.
First, remove the pork skin.
Make a cut on the pork, then pull your knife across to remove the skin.
Slice the pork into thick pieces, then small dices.
I didn’t choose pork belly
because it has too much fat.
I think pork with 10 to 20 percent fat has a better texture.
Make sure to choose pork that’s not too fatty.
Next, put the pork in a blender or food processor.
Add fish sauce,light soy sauce,cooking wine,sugar, oyster sauce,honey,and salt.
Start the machine.
Pulse the meat until it’s finely chopped.
You can also chop it by hand if you don’t have a blender.
How To Make Pork Jerky?
Place the blended meat into a large bowl.
If you want to make sure the taste is alright,
you can take a bit of the pork and microwave it.
Taste for seasoning.
I thought mine wasn’t sweet enough so I added some honey.
Then, add 2-3 tablespoons of oil.
Add some freshly ground black pepper and mix well.
Preheat your oven to 160°C.
Turn on the fan if you have it.
Put a spoonful of the meat on a piece of baking paper.
Place another piece of baking paper on top.
Slightly flatten the pork.
Use a rolling pin to flatten.
After flattening slightly, use a scraper to straighten up the edges.
Try to form it into a rectangle shape.
Continue to roll.
Make sure to roll evenly.
The layer of meat should be rectangular and thin, and be around 2-3 mm thick.
It should be almost transparent.
Remove the top baking paper,then brush some honey over the meat.
If your honey is too sticky, you can mix it with some water.
Place the baking sheet into the preheated oven.
Bake for 10-15 minutes.
You can try change it up a bit, such as by some chopped pine nuts.
Mix it well with the pork.
The ratio of pine nuts to pork should be around 1:5.
The next steps are the same.
Keep an eye on the meat in the oven.
If you find the top is not browning evenly, adjust the position of the baking sheet.
Take the pork out once the edges have slightly browned.
Prepare another piece of baking paper.
Flip the pork onto it.
Brush on more honey.
Place it back in the oven.
Bake for another 10 minutes.
The baked pork should be semi-transparent and look kinda like leather.
It’s normal for the edges to be slightly burnt.
Just trim them off with scissors.
Then, cut to your desired shape and size.
Repeat the process for the remaining amount of meat (with or without pine nuts).