Homemade pork jerky

Homemade pork jerky

Introduction:

"I used half a catty of minced pork, but I didn't make much, as shown in the picture, about 12 pieces. Finally understand why pork jerky sell so expensive, because all meat ah, but also are lean meat, can not be expensive. But it's much better at home. It's hygienic and preservative free. It's just a little less, but it's enough for a child to eat less

Production steps:

Step 1: add black pepper, sugar and salt to the lean pork powder, and stir in one direction.

Step 2: add soy sauce, soy sauce, fish sauce continue to stir in one direction. Fish sauce is the key to the delicious pork jerky. If not, use oyster sauce.

Step 3: stir the meat in one direction and marinate it for about half an hour.

Step 4: chop the pork stuffing into minced meat again with a knife. In fact, it should be chopped before adding seasoning. I forgot for a moment, so I mixed it well and chopped it again, but it doesn't matter.

Step 5: take a piece of tin foil and brush it with a thin layer of vegetable oil. Put the meat on the tin foil. Cover the stuffing with a layer of preservative film, and roll it into a thin and uniform pancake with a rolling pin.

Step 6: put the rolled meat cake into the baking pan, tear off the top layer of fresh-keeping bag and sprinkle with white sesame seeds.

Step 7: preheat the oven 180 degrees, brush honey on the front, sprinkle sesame seeds and bake for 15 minutes, then put the opposite side on the baking net, brush honey, sprinkle sesame seeds and bake for 15 minutes until the meat is dry. (as shown in the picture, it's not baked yet. It will shrink a lot when it's half baked.)

Step 8: dry the dried meat in the air and cut it into pieces.

Materials required:

Minced pork: 250g

White Sesame: right amount

Fish sauce: moderate

Soy sauce: right amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Honey: right amount

Black pepper: right amount

Note: the pork stuffing is thinner, so it is not easy to get oil when baking. If there is water in the baking tray, it can be taken out and poured in the middle. Brush a thin layer of oil on the tin foil to prevent the pork jerky from falling off. When the meat is heated, it must be well rolled. The pork stuffing must be stirred to make it taste good.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: salty and sweet