Mountain-Style Pork Jerky
Lean pork is rubbed with an aromatic dry cure mixture of curing salt, juniper, and rosemary, then slowly dried at low temperature. The alpine spice combination gives the meat a savory, herb-rich flavor. The result is a firm, shelf-stable jerky with an intense mountain character.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutes + 12 hrs curing timeTrim pork (e.g., top round or nut) of fat and sinew and cut across the grain into 5 mm thick strips. Mix all cure ingredients well and massage evenly into all sides of the meat. Place strips in an airtight container or vacuum bag and cure in the refrigerator at 4 °C for 12 hours.
Surface Drying
1 hourRemove meat strips from refrigerator, thoroughly pat dry with paper towel, and allow to air-dry on a wire rack at room temperature for 1 hour. This promotes pellicle formation and ensures better smoke and heat absorption.
Smoking and Drying
6-8 hoursPreheat smoker to 60–70 °C. Place meat strips on wire racks or hang on hooks to allow air circulation. Add beech and Swiss stone pine wood chips and smoke-dry strips for 6–8 hours until they are pliable but not brittle. The internal temperature must reach at least 71 °C to ensure food safety.
Cooling and Storage
1-2 hoursRemove finished meat strips from the smoker and allow to cool completely at room temperature. Then wrap in paper or store in a breathable container. Shelf life is up to 1 week at room temperature and up to 3 weeks in the refrigerator.
Pro Tip
Let the meat acclimatize at room temperature for at least 1 hour before drying – this ensures more even drying and prevents the surface from cracking.
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