Ever buy a whole hog and have too many pork chops? My solution was Jerky which turned out pretty good with a simple recipe I used for 8 chops cut into strips.
Marinade for half gal ziplock:
Found 48 hrs better than 24 on marinading. Simmer marinade on stove awhile to dissolve sugar and let cool before adding to meat.
1 cup soy sauce
1 cup water
1/2 to 1 cup brown sugar (adjust to taste prior to marinading)
Ground pepper
Big splash lime or lemon juice
3 cloves garlic diced.
Can experiment with Worcestershire sauce (I didn't have any) and less soy sauce. Could add other ingredients to the boil for adding spice and heat, ie hot peppers, etc.
I added some seasoning (Flying swine sweet and spicy) after dehydrating. I also found I preferred the taste from the pellet smoker (black cherry) over just the dehydration of my Ninja foodie. Top shelf on smoker at 160° low smoke. All chops had some smoke as I use the smoker to thaw out meats from the freezer.
Used the bones to make "smoked" pork broth in the crock pot for soup base.
Marinade for half gal ziplock:
Found 48 hrs better than 24 on marinading. Simmer marinade on stove awhile to dissolve sugar and let cool before adding to meat.
1 cup soy sauce
1 cup water
1/2 to 1 cup brown sugar (adjust to taste prior to marinading)
Ground pepper
Big splash lime or lemon juice
3 cloves garlic diced.
Can experiment with Worcestershire sauce (I didn't have any) and less soy sauce. Could add other ingredients to the boil for adding spice and heat, ie hot peppers, etc.
I added some seasoning (Flying swine sweet and spicy) after dehydrating. I also found I preferred the taste from the pellet smoker (black cherry) over just the dehydration of my Ninja foodie. Top shelf on smoker at 160° low smoke. All chops had some smoke as I use the smoker to thaw out meats from the freezer.
Used the bones to make "smoked" pork broth in the crock pot for soup base.
