Malaysian Pork Jerky
This Malaysian Pork Jerky has a great flavor with a little sweetness that is found all across the Asian continent. My co-workers couldn't put this jerky down. It lasted about 3 minutes...
Servings 5
Calories 155kcal
Ingredients
- 1 lb pork tenderloin
- ⅓ cup soy sauce
- 1 tablespoon worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon black pepper
- ¼ teaspoon curing salt
Instructions
- Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
- Add sliced meat to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
- Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 4 ½ hours at 165F.
- The jerky is finished when it bends and cracks, but does not break in half.
Nutrition
Calories: 155kcal | Carbohydrates: 5g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 1109mg | Potassium: 399mg | Sugar: 3g | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 1.1mg