Pineapple Pork Jerky
Makes 2 pounds.
š½ļø Makes 2
Ingredients
| 3 lbs | 1.4 kg | pork |
| 1/4 cup | 60 ml | soy sauce |
| 1/2 cup | 120 ml | pineapple juice |
| 3 Tbsp | 45 ml | brown sugar |
| 1 Tbsp | 15 ml | Dijon mustard |
| 1 Tbsp | 15 ml | hot sauce |
| 1 tsp | 5 ml | salt |
| 1/4 tsp | 1.3 ml | ground black pepper |
| 1 clove | garlic, minced | |
| 1 | onion, minced | |
| 1 Tbsp | 15 ml | Worcestershire sauce |
| 2 Tbsp | 30 ml | Liquid Smoke |
Instructions
- Cut the meat into thin strips.
- Mix the seasoning together; add the meat in an airtight container. Marinate at least 24 hours in the refrigerator.
- Drain. Preheat the oven to 150Ā°F or use a dehydrator. Arrange the meat so that pieces do not touch on a rack over another pan to catch drippings. Turn the meat regularly over the next 8 hours.
- Cool and store in an airtight container or food-storage bag.