Page 63 - BACGG CNY Flipbook V2 03032021

Pork Jerky (Gee Yoke Gone)
by Debbie Anderson

Equipment:
Rectangular food dehydrator, teflon coated sheets, racks and meshed sheets
that came with my dehydrator.
Notes: I think you can make the jerky in an oven but I have not tried it so you will
need to experiment

Ingredients:
2 lbs lean Ground Pork
5 tablespoons of Honey
2 tablespoons Ketchup
3 tablespoons Oyster Sauce
4 tablespoons Hoisin Sauce
1 tablespoon Dark Soy Sauce
1 tablespoon regular Soy Sauce
1 tablespoon Chinese Rice Wine or Sherry
1 tablespoon Salt
1 tablespoon Garlic Salt
1 tablespoon Fish Sauce
1/4 cup Brown Sugar

Instructions:
Combine all above ingredients in a mixing bowl. Mix thoroughly using your
hands. Cover bowl. Marinate meat mixture in the refrigerator for three days
After three days, divide the marinated ground pork into 1 - 1 1/2 cup amounts

Flatten the pork on a Teflon coated sheet, or a sheet of waxed paper or a thick
sheet of plastic wrap. Then place another sheet of plastic wrap on top of the
flattened ground pork and use a rolling pin or wooden dowel to roll an even
square shape that is about 1/8" thick. Remove the top of the plastic wrap.

Place a meshed sheet that comes with the food dehydrator on top of the rolled
ground pork so that it is centered. Carefully flip the pork over so that the pork lays
in the center of the meshed sheet. Then place the meshed sheet and the pork in
the dehydrator rack and place into the food dehydrator.

Repeat this process for the rest of the ground pork
Set the dehydrator to 145 degrees (highest setting on my dehydrator)
Set the dehydrator to 2 1/2 hours, after 2 1/2 hours turn the pork over to the other
side. Set the dehydrator for another 2 1/2 hours. Check to see if the meat is done
If it needs more time, then keep the dehydrator on and keep checking it every 30
minutes until it is done.

Cut the pork jerky into smaller sizes as needed and place into zip lock bags.