Compound:

1. Pork chop (loin) 1kg
2. Nitrite salt (0.50.6% sodium nitrite) 10g/kg
3. Table salt 10g/kg
4. Chili pepper 1g/kg
5. Black pepper 1g/kg
6. Paprika (smoked preferable) 8g/kg
7. Cumin 1g/kg
8. Marjoram (oregano) 1g/kg
9. Dried garlic 2g/kg
10. Honey 1 tbsp/kg
11. Soy sauce 50 ml/kg
12. Cognac — 50ml/kg


Friends, it is clear that many people know how to make meat chips or jerky. I just want to share my winwin meat chips recipe. This is delicious!

This is the best jerky recipe I have ever tried.
Use pork chop, loin (the lazy back muscle of a pig). Nitrite salt is only needed if you will store the product in a vacuum. If not, then it is optional. All fat must be removed from the meat. To make it convenient to cut, the meat must be frozen in the freezer for 23 hours. Cut the meat into slices 34mm thick with a knife or slicer. Mix all ingredients and mix with slices. Keep in the refrigerator for 1012 hours.
Dry in a dehydrator or oven with the door ajar by 12 cm and always with convection. The first hour at a temperature of 70C, then at 50C for 56 hours.

The weight of the finished product should be 4045% of the raw in the marinade. That is, the chips should lose weight by 5560%.