Ingredients
- 6 lbs pork After cutting off the fat the pork weighed 4.7 lbs.
- 2½ tbsp pepper
- 2 tbsp sugar
- 2½ tbsp salt
- 2 tbsp sesame seeds Untoasted.
- 5 tbsp oyster sauce
- 2 cloves garlic Chopped.
Instructions
- Trim the large pieces of fat off the pork. This way the flavor soaks into the meat itself.
- Cut the pork into smaller jerky sized pieces. Cut along the grain as much as possible.
- Mix the pork, pepper, sugar, salt, sesame seeds, oyster sauce, and chopped garlic in one bowl.
- Transfer everything into a plastic bag or container and store in the fridge. You want the flavors to soak into the meat for at least 3 hours, but Mom recommends overnight for the best results.
- After marination, transfer the meat onto the food dehydrator racks. Dry on high. For our machine, we dry the pork jerky for at least 2 hours if we want a plump jerky. But we like our jerky dry so we dry it for 3 hours.
- After 3 hours the color is darker and the meat has tightened up.
- Add enough oil to a pot or pan to almost cover the pork jerky. Set the temperature on high. Put the pork jerky in when the oil gets hot. Flip after cooking each side for a few minutes.Set some paper towels on top of newspaper on the side. Place the cooked pork jerky here as it cools to soak up the extra oil. The color will be a shade darker and will harden as it cools.
Notes
- You don't have to cook all of the pork jerky all at once (we find it disappears all too quickly if it's all cooked and ready to eat). Instead, wrap the dried pork jerky in a paper towel, put it in a Ziploc bag and keep it in the fridge. This way you can portion control the pork jerky and cook them when you want more.
Tried this recipe?Let us know how it was!