Pineapple Pork Jerky

This is a neat twist on jerky. If you’re not fond of pineapple, try mango juice, passion fruit, or even cider.

Makes: 2 poundsHands-on: 1 hourDifficulty: Medium


Makes: 2 pounds

Ingredients

  • 3 lbs. pork
  • ¼ cup soy sauce
  • ½ cup pineapple juice
  • 3 Tbsp. brown sugar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. hot sauce
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 1 clove garlic, minced
  • 1 onion, minced
  • 1 Tbsp. Worcestershire sauce
  • 2 Tbsp. Liquid Smoke

Directions

  • Cut meat into thin strips
  • Mix seasoning together; add meat in an airtight container. Marinate at least 24 hours in the refrigerator.
  • Drain. Preheat oven to 150°F or use dehydrator. Arrange meat so that pieces do not touch on a rack over another pan to catch drippings. Turn meat regularly over the next 8 hours.
  • Cool and store in an airtight container or food-storage bag.