THAI PORK JERKY RECIPES

Steps:

• Combine all ingredients except pork and oil in a food processor. Process into a fine puree. Place the pork and puree in a bowl. Stir to cover all the meat with the marinade. Marinate overnight.
• Line a baking sheet with parchment paper. Remove the pork from the marinade. Blot off the excess marinade and lay the strips in single layer. Let sit in fridge overnight to dry out.
• Bring oil to 350 degrees. Deep fry the pork in batches for about 4 to 6 minutes. Drain on paper towels. Great warm or cold.

Steps:

• Slice the meat against the grain between 1/8” and 1/4” thick. Place all the sliced meat in a large plastic bag.
• To make the marinade, smash garlic in a mortar and pestle or with the back of your knife to extract the oils. Transfer to a larger bowl and add the remaining ingredients, whisking until well blended. Pour liquids into the bag of meat and mix to coat each piece on both sides. Marinate in fridge for 24-48 hours, tossing and mixing the bag periodically.
• Squeeze out any extra liquids and lay across the screens of your dehydrator. Dehydrate at 160 degrees for about 4-5 hours, depending on thickness. You can use your oven set at the lowest temperature or the “keep warm” feature (no higher than 225 degrees) and crack the door open. Place the meat on a rack for airflow and flip when halfway done. It will take less time if you use an oven, maybe 3-4 hours. The final texture should be bendable, but still hold its shape.