Better Homemade Jerky Without A Dehydrator

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium and gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed but can be more expensive.

black pepper

🥗Healthier: white pepper

💰Cheaper: none

White pepper provides a similar flavor.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: none

Smoked paprika adds a smoky flavor without liquid.

Take pork tenderloin and freeze for 4 hours to firm up for easier slicing.

Trim off lopsided ends and remove excess fat and silver skin from the pork tenderloin.

Slice pork into about a quarter inch thick strips.

In a bowl, combine 80 grams (6 tablespoons) soy sauce, 15 grams (1.5 tablespoons) apple cider vinegar, and 30 grams (1.5 tablespoons) honey.

Add 0.5 teaspoon ground ginger, 1 teaspoon black pepper, 0.5 teaspoon crushed red pepper flakes, 0.25 teaspoon onion powder, and 2 teaspoons (12 grams) salt to the marinade.

Mix the marinade with hands to ensure all pork is covered.

Wrap the marinated pork and refrigerate for 30 minutes to overnight.

Prepare the oven by placing a baking sheet on the lower rack covered with parchment paper or aluminum foil.

Set the oven to the lowest temperature (between 150°F to 175°F or 65°C to 79°C).

Remove marinated pork from the fridge and arrange on the top rack of the oven, leaving half to one inch space between each piece.

Keep the oven door ajar about 1-2 inches using a wooden spatula to allow moisture to escape.

Check on the meat after one hour and unstick any pieces that may have started to dry onto the rack.

After 4.5 to 5 hours, check for doneness and remove the jerky from the oven.

Pat the jerky with paper towels to remove excess fat before storing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens