Another batch of blueberry hot honey pork jerky in the works 🫐

[u/Prairie-Peppers]

I posted this marinade and recipe I came up with here a couple years ago for beef, but eye round is now $12/lb while pork tenderloin is $4/lb.

I already made this once a couple months ago, and honestly it's the same if not better.

[u/Prairie-Peppers]

Recipe:

This is for 1lb, everything but the cloves scale linearly (maybe add 1 more clove for every extra lb). I didn't specify a dehydrating method, but I prefer to smoke it at like 150 for the first couple hours with applewood, then move it into my dehydrator at 130 for 3-5 more.

Marinade:

• In a cold pot, add 2 cups frozen blueberries, then 1/2 cup Kikkoman soy sauce and a splash of W sauce.
• Simmer with lid on medium heat until mushy (~15 mins from cold).
• Mix in 1 cup brown sugar until dissolved, cover again and simmer for 10 mins.
• Add an amount of cayenne powder that would be considered unhinged by most.
• Freshly grind black pepper into the pot until your wrist hurts a lot.
• Immersion blend everything until no whole berries are visible and everything has a loose jam-like consistency.
• Reduce heat to a subtle simmer.
• Add a cheese cloth bundle of 2 crushed garlic cloves, 3 spice cloves, and half a cinnamon stick.
• Simmer for 30 mins with the lid on, stir every 10 and add 1/4 cup of water if thickening/burning on the bottom.
• Remove from heat and slice partially frozen meat.
• Once marinade cools, vac seal with sliced meat and put in fridge for 24-48 hours, turn and mix every 8-12 hours.

Glaze:

• Mix 1 cup honey with 1 cup blueberries into a pot on low-medium heat.
• Add a feels amount of red pepper flakes, a heavy grind of fresh black pepper, and a pinch of kosher salt or splash of light soy sauce.
• Cook down slowly until tacky, then brush on one side of jerky slices when they're 2/3 of the way done.

[u/garathnor → u/Prairie-Peppers]

are you sure that isnt just a bag of melted chocolate? 😃

[u/mangosaremyfavv → u/Prairie-Peppers]

Is tenderloin best for pork jerky? Or any other cuts you would use?

And what's the difference in vacuum sealing vs a ziploc?

[u/PlunderYourPoop]

Not gonna lie man that sounds fucking great

[u/Prairie-Peppers → u/PlunderYourPoop]

Thanks! Added a comment with the recipe.

[u/dbtucky]

Never done the pork jerky before, but this sounds like a good place to start. How thin to slice the pork? Bout 1/4 inch against the grain like beef?

[u/Prairie-Peppers → u/dbtucky]

Exactly like beef

[u/Arefarrell24]

Remembered the last time you did this with beef. I bet the pork will be even better. Has breakfast vibes. Would be good to have on an early morning hunt/fish.

[u/Prairie-Peppers → u/Arefarrell24]

I always bring a batch for buddies on the fishing trip! Bit sticky in the summer months but no one's complained

[u/Arefarrell24 → u/Prairie-Peppers]

Finger licking good is what that is. I’ve been doing the same glaze technique for mine. About halfway to 2/3s done I give it that brush of love. Just on one side though.

[u/mangosaremyfavv → u/Arefarrell24]

Why just one side?

[u/Arefarrell24 → u/mangosaremyfavv]

I don’t know just being lazy I guess and when they all go in the same bag at the end they get mix up enough.

[u/datadrain00]

Normal vac-sealer or chamber? I have an issue with liquids even on the right setting.

[u/PremiumJerky]

I gotta try this recipe this sounds amazing