pork jerky
I used half a catty of minced pork, but the portion was not much, about 12 slices as shown in the picture. I finally understood why jerky pork is so expensive. Because it's all meat, and it's all lean meat. How can it not be expensive? But the ones made at home are much better, hygienic and free of preservatives. It's just a little too small, but a child doesn't eat much, so it's enough to fill her teeth.
Recipe Recommendations
- minced pork 250 grams
- white sesame appropriate amount
- fish sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salt appropriate amount
- honey appropriate amount
- black pepper appropriate amount
- salty and sweet
- roast
- half an hour
- ordinary
Steps for pork jerky
1
Add black pepper powder, sugar, and salt to the lean pork minced meat, and stir in one direction until thick.
2
Add the light soy sauce, and continue to stir the soy sauce and fish sauce in one direction. (Fish sauce is the key to the taste of pork jerky. If you don't have it, use oyster sauce.)
3
Beat the meat filling in one direction and marinate the meat filling for about half an hour.
4
Chop the mixed pork filling again with a knife into meat paste. (Actually, I should chop it before adding seasoning. I forgot for a while, so I mixed it well before chopping it, but it doesn't matter.)
5
Take a piece of tin foil and brush the surface with a thin layer of vegetable oil. Put the meat paste on the tin foil. Cover the meat filling with a layer of plastic wrap and roll it with a rolling pin into a thin and evenly thick patty.
6
Place the rolled patty on a baking sheet, tear off the top layer of fresh-keeping bag and sprinkle with white sesame seeds.
7
Preheat the oven at 180 degrees C, brush the front with honey, sprinkle with sesame seeds, and roast for 15 minutes, then place the back on the roasting net, brush with honey, sprinkle with sesame seeds, and continue to roast for 15 minutes until the meat is dry. (As shown in the picture, this one is not ready yet. It looks halfway through and will shrink a lot after baking)
8
After cooling, the jerky will dry and cut into slices.pork jerky Make Tips
◎ The pork filling should be slightly leaner to prevent excessive oil release during roasting. If liquid accumulates in the baking tray, you can take it out halfway through and pour it out.
◎ Brush a thin layer of oil on the aluminum foil to prevent the pork jerky from sticking.
◎ When rolling out the pork filling, ensure a uniform thickness so that it heats evenly during roasting.
◎ The pork filling must be beaten until it becomes sticky and elastic; this ensures a good texture.