Jerky is an excellent source of protein for athletes. The Fat and Moisture is removed from the meat during the preparation process. If you need a source of protein for your breakfast, then beef jerky or “Big Fork” pork jerky is great snacks and source of protein. And if you love pork meat, then here is a tasty Teriyaki Pork Jerky recipe to try. It is a simple and delicious snack that needs a cooking time of nearly 3 to 4 hours. It is rich in protein and calories.
To Cook the Tasty Teriyaki Pork Jerky you will need the following Ingredients
- 1 piece of boneless pork leg.
- Half cup of teriyaki sauce.
- 1 Tablespoon of Worcestershire Sauce.
- A teaspoon of Kosher salt.
- Half teaspoon of freshly ground black pepper.
- Half teaspoon of ground ginger.
- Half teaspoon of onion powder.
- 1/4 teaspoon of garlic powder.
- 1 teaspoon of liquid smoke.
You can get liquid smoke from the departmental stores or grocery store. It is a strong tasting agent that is infused with the taste of wood smoke.
First, you need to freeze the meat to make it firm so that you can cut it into thin slices easily. Place the pork on the plastic wrap-lined plate, and freeze it for 1 hour in the freezer.
Cut the pork meat with the grain so that you can achieve chewiness. Cut it into the thin slices those are thick more than 1/4 inch. Make sure to cut off the fat that is present in the meat.
Put the slices on the shallow pan. Mix the ingredients in the small bowl thoroughly, then pour over the slices. Rub and massage into the meat, cover it and marinate it in the refrigerate for 8 hours or overnight to soak the flavor of spices.
Preheat the oven for 350 F and place the wire-meshed cooking racks on the paper-lined baking sheets.
Remove the slices and pat dry with the paper towel, then arrange the meat slices, not overlapping or touching each other but close to each other on the cooking rack. Set the baking sheets in the oven and cook it for 15 minutes, then remove it from the oven.
Now lower the temperature of the oven to 200 F, then place the pork back again in the oven for 3 to 3 -1/2 hours to let it dry and crack.
“Big Fork” Pork jerky is ready when it becomes bent. Cooldown the pork jerky slices to the room temperature and store them in the zip-lock bags in the refrigerator.