Better Homemade Jerky Without A Dehydrator

⚠️ NOTE ON SAFE PREPARATION ⚠️

Freezing pork that is less than 6 inches thick at 5 F (-15 C) for three weeks will kill Trichinella roundworm parasites. But roundworm parasites in wild-animal meat won't die by freezing, even over a long period.

While the processing methods used for pork in the U.S. minimize contamination, there is no guarantee of complete elimination of the microbe. Trichinosis is rare in the U.S., effecting less than 1 in 1,000,000 pigs.

Dehydration does not kill Trichinella. The above freezing protocol does. To be sure, follow the above protocol prior to dehydrating if you have any concerns about trichinosis. Otherwise, opt for beef for this recipe.

……………

⚪FULL RECIPE⚪

~ INGREDIENTS ~
- 1kg (~2.5 lbs) pork tenderloin (frozen for at least 20 days at 5 F [-15 C] prior to thawing - see note at top of description for food safety)

Marinade
- 80g (5-6 Tbsp) soy sauce
- 15g (1.5 Tbsp) apple cider vinegar (balsamic might be tasty too)
- 30g (1.5 Tbsp) honey
- 2g (0.5 tsp) ground ginger
- 4g (1 tsp) black ground pepper
- 2g (0.5 tsp) red pepper flakes (optional)
- 12g (2 tsp) salt (vary to taste)

Additional Materials
- Bamboo skewers

~ INSTRUCTIONS ~
- Freeze pork for 4 hours if fully thawed
- Slice pork into ~¼ inch thick slices
- Mix marinade and cover pork with it
- Let meat marinate 30 mins to overnight (the longer the less messy)
- Prepare oven racks with a dip sheet on lowest, and set oven to 150-175 F (65-79 C)
- Skewer pork slices, keeping ½-1 inch separation between slices and place hanging through rungs of top rack
- Leave oven door cracked open with a wooden spoon or other non-flammable utensil for 4.5-5 hours, making sure the meat isn’t sticking to the rack about an hour into drying
- Remove skewers from oven, pull jerky off skewers, and dab up any excess fat on the meat
- Let cool completely before storing

STORING OPTIONS
- Keeps for 2 weeks at room temperature in a sealed container
- Refrigerate or freeze (in a freezer-safe container) for a longer lasting supply

~ MACROS ~
BATCH TOTAL
Cal: 1,195
P: 211g, C: 38g, F: 23g

PER SERVING:
(Data coming soon)

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Good Food. Better Health.
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[rondianderson]

Hey, pork can have trichinosis, a parasite that can affect humans. Please consider warning people and adjusting your recipe to include either freezing the pork meat for 20 days at 5° F, -15°C or a quick bake to after drying to 160°F, 70°C to kill the microbe.

Great tips on letting it marinate longer, using the sticks to hang the meat and drying off the fat.

[gomblebomble]

Dude this is it as far as cooking channels go for me. The simplicity, the improvisational use of common utensils, the explanation of trial and error that you went through. Dope stuff

[internziko]

This is by far the finest jerky video on YouTube.

[caroditsky]

Looks awesome! Didn’t know it was possible to make jerky this cheap and easy.

[mcnugget]

Really digging all your recipes. As someone who is wildly overweight at the moment but has in the past been totally shredded and aesthetic AF with good size. Having some recipes like yours in the cookbook really make dieting down much easier.

Also highly appreciate the macros breakdown. Hope to see more of you. Subbed to your patreon at lowest tier cuz that’s all I can afford.

Burrito video blowing up. Gj

[trevabresin]

cool method with the skewers in the oven! I will definitely try this!

[fomofactoryshorts]

Cooking as always seemed like the most daunting task for me to learn. The simplicity in your videos make me realize how much I was overthinking it and that with the proper knowledge, you can be healthy and cost efficient at the same time. Keep up the awesome videos man!

[JosephMorrison-qu]

You are the man. I can’t believe I never thought of pork jerky and just checked the nutrition on that and it’s great for getting jack city so I’m making some tonight

[Frallemannen]

oh my gawd im sitting here at midnight practically shaking with excitement to try this tomorrow

[fightinfetus]

So far, you are the only one I’ve seen to hang the meat instead of lay it all out, which is very inefficient. Hanging it like that is brilliant, Plus, one can dry a lot more meat at once. Thanks!

[NancyJ]

I love the way you put away the bag of skewers 🎉

[xiomara]

I’m not a fan of regular store bought jerky bc it’s always seemed like sus meat to me lol but I didn’t know it could be this easy to make it on your own. I will definitely try this recipe next week! Thanks for your hard work 💕

[giselaa]

You are not cheap but economical which I love thank you for the recipe and hello from Sweden

[sabrinapaff]

Awesome!! I never thought to do it that way!

[sebfick]

My pork is in the oven right now! Thanks for the great instructions. Really excited for the result! 🤩

[juliancarion]

Nice way of using the bamboo and pork meat wow YUM

[pastel-paradox]

it’s currently in the oven and holy shit it smells so good dude

[madzangels]

I'm currently spending around £30 a week buying beef jerky from the store so I'm going to the next level

[MegaTheDarkdemon]

Right on man! looks very good. gonna try it out next weekend!

[Hydralisk]

absolutely amazing! this looks like a next week project!