Honey Pork Dried
1.
To prepare 250 grams of pork filling, it is best to choose pure lean tenderloin, if not, you can use fat and lean pork filling like me. The difference is written at the end.
2.
Add all the auxiliary materials except honey and sesame to the meat filling.
3.
Stir well, put in the refrigerator and marinate for 20 minutes.
4.
Prepare a piece of greased paper and spread it on the baking tray. Spread the marinated meat evenly on the greased paper.
5.
Take another piece of oiled paper, cover it on the meat, and flatten it with a rolling pin. Then bake in the oven. Oven at 180 degrees for 10 minutes.
6.
Prepare honey water during baking. Add a little water to the honey, stir and melt. The water should not be too much.
7.
After the first 10 minutes of baking, take out the baking tray and brush a layer of honey on both sides. Re-enter the oven and bake for the second time. After the second bake at 180 degrees for 5 minutes for 5 minutes, take out the baking tray and brush a layer of honey on the front and back again. Then sprinkle white sesame seeds on one side of the upper layer, enter the third baking, 180 degrees for 5 minutes.
8.
Bake 3 times before and after, brush honey 2 times, and it takes 20 minutes in total. When time is up, take out the dried meat, let cool and cut into pieces. The delicious pork jerky is complete!
Tips:
Q&A: Why is it best to use pure lean tenderloin instead of fat meat? ,
Because the fatty meat melts during baking, a lot of oily juice is produced. Excessive oily juice is not conducive to roasting and coloring the dried meat. During the process, we need to pour off the excess oil and use kitchen paper to absorb the oil on the surface of the meat
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