Homemade Pork Jerky

Name: Homemade Pork Jerky
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g pork; 70g White sugar; 50g Pure honey; 40g water; 10g Fish sauce; 10g Soy sauce; 25g Oyster sauce; 1g salt

by Demon~🍒

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Dried pork is a traditional Chinese-style meat product that is convenient to eat, well-made, delicious, durable and easy to transport.

The honey added to the dried meat contains more than ten kinds of amino acids, a variety of active enzymes, and some rich macro and trace elements, rich minerals, and no fat, which helps digestion.

There are no additives in the homemade pork preserved meat. It is eaten and made now. It tastes much better than the ones sold outside. The super detailed graphic and text steps are sent to everyone. If you have any questions, please leave a message. You don't need to buy and eat this thing anymore. "

Ingredients

700g Pork
70g White Sugar
50g Pure Honey
40g Water
10g Fish Sauce
10g Soy Sauce
25g Oyster Sauce
1g Salt

Homemade Pork Jerky

1. A piece of lean meat, wash it, wipe off the water with a kitchen paper towel, and remove the fascia and impurities.

2. Cut into small pieces.

3. Add the salt, sugar, light soy sauce, fish sauce, and oyster sauce in the ingredients list.

4. Grab it evenly with your hands. The sweetness and saltiness are just right. If you are not sure about the amount, just use the specific amount in our recipe.

5. Loaded into the wall-breaking machine, it can be divided into two hits if it is not finished at one time.

6. The jog function whipped for a few seconds. Ordinary meat grinders without wall breakers are fine.

7. Because it is mashed into the meat, it is easy to taste, so there is no need to marinate for long.

8. Mix the honey with water and set aside evenly, so that you won't be in a hurry.

9. Put a ball of mashed meat on the baking tray.

10. Wrap the rolling pin with a layer of plastic wrap, roll the meat flat, and roll it out thinner. Some people choose to roll it with greased paper, but I use greased paper to stick it out. The cling film is more suitable. Of course, it depends on which auxiliary tool you use. smoothly.

11. The top ones I use are non-stick baking pans. For ordinary baking pans like this, you need to put a layer of greased paper underneath to bake them, otherwise they will stick. There are a total of four plates prepared here. If the oven at home is small, pay attention to the amount.

12. Preheat the oven 180 degrees in advance. Use a brush to dip a layer of honey water on the surface of the meat.

13. Put it into the preheated oven.

14. The temperature is set to 160 degrees, the time is 10 minutes, and the air oven mode is used for baking. When I recommend the oven to everyone, I will recommend the hot air mode, and the hot air function is often used. Mine is a blast oven, which can bake multiple layers at a time, while ordinary ovens need to bake layer by layer.

15. After ten minutes, take out the roasting pan, turn the pork over, and brush with a layer of honey water. The same 160 degrees, then bake for about 8 minutes.

16. Just take it out and let it dry.

17. Cut off the burnt area on the side, trim into strips, ready to eat

18. Finished product

19. Finished product

20. Finished product

Tips:
The area of the meat will shrink during the roasting process. This is normal. The pork jerky sold outside will be reddish. If you like that color, you can add some red yeast rice powder in, but the less you eat, the more you add. it is good.