Pork Jerky Marinade Food
SWEET MAPLE 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...
Provided by Will
Categories pork jerky Snack
Time 5h
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 161 kcal, Carbohydrate 13 g, Protein 18 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 747 mg, Sugar 11 g, ServingSize 1 serving
3 EASY DEHYDRATOR JERKY RECIPES THAT WILL HAVE THEM ASKING FOR MORE
The following beef jerky recipes are for 2 pounds of beef steak, sliced into ¼ thickness, and presoaked for 10 minutes in 5% strength white vinegar to reduce bacterial contamination. Then drained. The ideal beef steak to use is a marinating steak that is 1 to 1 ½ inches thick with low fat, to reduce waste. Smoked salt gives the jerky a smoky flavor without the need for a smoker. You can also use liquid smoke in this recipe instead of the smoked salt. Use 1 teaspoon of liquid smoke per recipe.
Provided by Joybilee Farm
Categories Dehydrator Recipes
Time 6h30m
Number Of Ingredients 23
Steps:
- Mix all the ingredients together until the salt is dissolved in the liquid.
- Place prepared jerky meat in a glass container with a tight-fitting lid. Pour the marinade over the jerky in the container. Ensure that the meat is fully covered. Add more water if necessary to completely cover the meat. Place the meat in the container in a refrigerator for 4 hours or overnight.
- Drain the meat from the marinade, discarding the marinade. Place the meat evenly on dehydrator trays and dry at 165F for 4 to 6 hours until jerky tests done.
- Place the jerky in a 225 F oven for 10 minutes to kill any pathogens on the meat. Cool completely. Store in an airtight container.
SPICY SMOKED PORK JERKY
Steps:
- Slice the pork against the grain into 2" x 6" strips that are ⅛" to ¼" thick.
- Mix the remaining ingredients and blend until you have a smooth marinade.
- Layer the marinade and the pork strips inside a large ziplock bag. Massage the marinade into the pork for a few minutes to make sure all the strips are coated in the marinade. Refrigerate for a minimum of 8 hours or preferably overnight.
- 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.
Nutrition Facts : ServingSize 1 piece, Calories 34 kcal, Fat 1 g, Cholesterol 13 mg, Carbohydrate 2 g, Sodium 228 mg, Protein 5 g, Sugar 1 g
DAD'S JERKY MARINADE
My dad has been making beef jerky for about as long as I can remember. He started on an outdoor smoker before graduating to an indoor dehydrator. He has gotten my husband addicted to it. You can use any type of meat that you like. I usually look for large inexpensive roasts with as little fat and marbling as possible.
Provided by Navy_Mommy
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
- To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.
Nutrition Facts : Calories 72.3 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 0.2 g, Protein 1.1 g, Sodium 993.1 mg, Sugar 14.6 g
JAMAICAN JERK PORK
This is really good-you can sub chicken for the pork if you like-and you can change the peppers if the heat is too much!
Provided by Diana Adcock
Categories Pork
Time 18h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl combine the first 7 ingredients.
- Mix thoroughly.
- In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
- Blend until very smooth.
- Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
- Cover and stir or flip often.
- Marinate for at least 8 hours.
- Take out of the fridge 1 hour before grilling.
- Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
- Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.
More about "pork jerky marinade food"
SWEET AND SPICY PORK JERKY - FOX VALLEY FOODIE
From foxvalleyfoodie.com
4.5/5 (4)Total Time 12 hrs 5 minsCategory SnackCalories 115 per serving
- Cut the tenderloin in half lengthwise twice so it is in long, quartered, strips. Set these strips on a baking sheet and place in your freezer for two hours to firm up.
- Mix together all of the marinade ingredients in a small saucepan. Bring to a simmer and cook for 5-10 minutes, or until all of the brown sugar has been dissolved. Then remove from the heat and cool completely.
- Once cooled, pour the marinade into a large sealable bag with the sliced pork. Let marinate overnight, or at least a minimum of two hours.
BAK KWA (CHINESE PORK JERKY) - MALAYSIAN CHINESE KITCHEN
From malaysianchinesekitchen.com
Ratings 15Calories 164 per servingCategory Savory Snack
- Combine all ingredients in a large bowl. Mix well with a sturdy serving spoon for about 2 minutes. Mixture will turn gooey. Cover and refrigerate for at least 4 hours or overnight.
- Spread a thin layer of meat mixture with a butter knife onto parchment paper. The meat layer should be about 2mm to 2.5mm thick. Leave an inch around the perimeter of paper clear of meat for easy handling.
- Place a large piece of shrink wrap over the meat. Using a rolling pin, roll over meat to smoothen and even out the spread meat. Remove shrink wrap. Repeat until all meat is used up.
15 JERKY RECIPES TO GET YOUR CHEW ON | HOMEMADE RECIPES
From homemaderecipes.com
Published 2018-04-04
- Hot and Spicy Homemade Beef Jerky. This hot and spicy beef jerky recipe is a classic and has just the right flavor to turn this one-time snack into a lifetime obsession.
- Spicy Teriyaki Beef Jerky. If you like your meaty treat a bit sweeter and spicier, this is the jerky recipe for you! The secret to a moist, tender, and not too tough to chew on texture is in the teriyaki sauce marinade.
- Salmon Jerky. We love seeing unusual proteins get turned into jerky strips and salmon is one of them! This recipe turns a classic snack into one packed with omega-3s, protein, and essential amino acids.
- Bak Kwa (Chinese Pork Jerky) Instead of beef, this jerky recipe uses pork. Bak Kwa or dried meat is a Malaysian/Chinese-style jerky made of pork. It has a moist texture and is grilled to perfection by a charcoal fire.
- Duck or Goose Jerky. Not many people know about this but duck or goose meat is a great alternative to beef! Duck meat has a very distinct taste and texture allowing it to easily absorb whatever spices and herbs you choose.
- Spicy Sriracha Tofu Jerky. How about making jerky for vegetarians? While most vegan jerky recipes are made with wheat gluten, this recipe switches it up a bit by making it with tofu strips!
- Venison Jerky. Want to learn how to make venison jerky? Sweet – let’s get to it then! Deer meat tastes a lot like beef except it is leaner. This deer jerky recipe tastes just like the beef jerky you buy at the store except healthier, tastier, and without all those weird preservatives.
- Korean Beef Jerky. If you’ve ever tried Korean BBQ, you know how ridiculously delicious it is. That’s why Korean BBQ beef jerky is a must on our list. If your taste buds are looking for something new and exciting, then switch it up a bit and try this Korean BBQ beef jerky recipe.
- Candied Bacon Jerky. A bacon jerky recipe packed with sweet, crunchy, bacon goodness. This candied bacon jerky recipe yields crisp salty-sweet bacon strips with a kick of cayenne pepper.
- Old-Fashioned Deer Jerky. Make your favorite jerky recipe the old-fashioned way without a meat grinder, dehydrator, or jerky press. This authentic jerky recipe is a classic mixture of soy sauce and various seasoning.
TOP 10 PORK MARINADE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Pork Chop Marinade. This Asian-style marinade works well on all cuts of pork but yields particularly moist and tasty pork chops. It is reminiscent of a teriyaki marinade with a hint of heat from the chili sauce.
- Pineapple Marinade. This sweet, fruity marinade works great on any cut of pork. You'll get a great Hawaiian-teriyaki flavor, perfect for when you're serving a simple pork-over-rice dish.
- Pork Chop and Tenderloin Marinade. Ideal for either chops or tenderloin cuts, this Asian-inspired marinade combines the best of savory flavors (peanuts, soy, and Worcestershire sauce) with fresh ginger and earthy liquid smoke.
- Jamaican Jerk Marinade. Jamaican jerk seasonings and jerk rubs provide amazing Caribbean flavors to the outsides of meats, but our marinade gets that great jerk flavor deep into the meat.
- Mustard-Vinegar Marinade. Like a delicious mustard-based salad dressing, this marinade is a nice break from the typical. The acidity of the vinegar and Dijon mustard tenderize the meat, adding flavor while the porks marinates.
- Teriyaki Marinade. Avoid all the preservatives in store-bought Teriyaki sauces by making your own in a snap. Our marinade doubles as a sauce. Simply cook it until it's thickened and use on top of your cooked pork or any other meat.
- Boston Butt Injection Marinade. Injecting is a method for adding flavor and moisture right into the meat. They're great in pork roasts that will be smoked and pulled, but you need to grind the herbs and spices in the sauce carefully so they won't clog the injection needle.
- Pork Rib Marinade. By using a pre-made pork rub and combining it with vinegar and water, the rub "magically" turns into a marinade! This is a great way to add flavor to ribs, regardless of how they are cooked.
- Bourbon Marinade. This sweet bourbon marinade is amazing on any type of meat. Although it is comprised of strong flavors like bourbon, brown sugar, mustard, oil, and Worcestershire sauce, the end result is actually somewhat mild.
- Pork Marinade for Stir-Fry. Our quick Chinese marinade for stir-fry will add wonderful notes of sherry (or Chinese rice wine) to your pork. If you're pressed for time, use this recipe and have wonderfully flavorful pork in no-time.
TERIYAKI PORK JERKY | THRIFTY FOODS RECIPES
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Servings 24-30Total Time 4 hrs 25 mins
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KOREAN BBQ PORK JERKY - JERKYHOLIC
From jerkyholic.com
3.4/5 (28)Total Time 6 hrsCategory JerkyCalories 211 per serving
- 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.
- Add sliced pork to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.
SPICY ITALIAN PORK JERKY - JERKYHOLIC
From jerkyholic.com
5/5 (1)Total Time 6 hrsCategory JerkyCalories 167 per serving
- 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.
- Add sliced pork to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.
MALAYSIAN PORK JERKY - JERKYHOLIC
From jerkyholic.com
4.3/5 (40)Total Time 5 hrs 30 minsCategory SnackCalories 155 per serving
- 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.
- Add sliced meat to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
HOT & SWEET PORKY (PORK JERKY) - JOHNSTON'S
From johnstons.ca
- Slice the pork leg meat thinly, 1/4" or thinner. It's easier to cut the meat thinly if it's slightly frozen.
- In a 9"x12" dish or similar, combine soy sauce, brown sugar and liquid smoke and mix well until sugar is dissolved. Add the fully thawed meat and coat well. Marinate in the fridge overnight or for at least 20 minutes.
- Remove the pork from the marinade and lay it in single layer on dehydrator racks making sure they don't overlap each other.
OVEN BAKED CHINESE PORK JERKY FROM NOURISH: THE PALEO ...
From meatified.com
- MARINATE: Cut the pork into evenly-sized strips about 1 inch (2.5 cm) wide. Use an immersion blender to combine all the marinade ingredients. Put the sliced pork into a freezer bag and pour the marinade over. Mix the pork and marinade together so that the pork is evenly coated, then seal the bag and put it into a bowl to catch any leaks. Marinate the pork in the refrigerator for at least 3 hours.
- COOK: Preheat the oven to 300 °F (150°C). Line two baking trays with foil – this is just to catch any marinade that drips. Place two oven-safe wire racks onto the baking trays. Shake any excess marinade from the pork strips and lay them out on the wire racks, making sure none of the pieces are touching each other. Bake for 20 minutes, until the pork is fully cooked and has an internal temperature of at least 140°F (60°C). Don’t skip this step! This is how we avoid any bacterial nasties that could potentially cause sickness.
- DRY: Reduce the oven temperature to 170°F (75°C) – or the lowest temperature your oven will reach. Bake until the jerky is dry, but still pliable, about 3 hours, rotating the trays half way through the cooking time. Store in an airtight container in the fridge.
PORKY (PORK JERKY) - JOHNSTON'S
From johnstons.ca
- Slice the pork leg meat thinly, 1/4" or thinner. It's easier to cut the meat thinly if it's slightly frozen.
- In a 9"x12" dish or similar, combine soy sauce, brown sugar and liquid smoke and mix well until sugar is dissolved. Add the fully thawed meat and coat well. Let marinate for 20 minutes.
- Remove the pork from the marinade and lay it in single layer on dehydrator racks making sure they don't overlap each other.
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