My Boar Jerky Recipe
I do enjoy butchering meat. There is something very primal about the whole process.
A work colleague managed to source me a hind leg of wild boar meat from a local hunt.
I had read stories on social media about expats receiving gifts of large hunks of boar meat and then looking for suggestions about what to do with it.
I, on the other hand, did not have this issue; I knew that I wanted to turn a portion of it into a smokey/spicey Boar Jerky.
Here is my jerky recipe – it also works well when using fillet of beef.
I used the leanest part of the leg meat. I sliced it thinly into strips following the grain, then put all of it into a bowl before adding all the ingredients and mixing by hand. A pair of disposable gloves for doing this is useful so your hands do not become stained.
My Marinade
A Chinese meat marinade
Hickory Smoke oil
Worcestershire sauce
Soy sauce
Chilli flakes
Smoked Garlic granules
Malvern Smoked Salt
Cayenne pepper
BBQ seasoning
Smoked paprika
Brown sugar
Once this is all mixed together, cover it in foil and leave it in the fridge for a day or two so the meat absorbs the marinade. Then, take each strip of meat out of the bowl and place it between two ‘J-cloths’ or food-safe cloths and hand-press out any excess moisture. Put the slices straight onto racks and into the dehydrator for 24 hours. During the process of dehydrating the meat I let Nick test it occasionally for quality control purposes!!
Once the meat has dried I vacuum pack 2-3 strips at a time in each pack. They are great snacks and should last 6 months, if not finished long before!
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