For your next road trip, a new jerky recipe
In today’s section, we examine the vegetable powders you canmakewithyour dehydrator (or an oven set on low). But I grew up in a house with a dehydrator that was used almost exclusively to make jerky. To this day, that same dehydrator (and the mom who runs it) cranks out pounds of jerky every Christmas — always thin slices of beef soaked in the same soy sauce-based marinade.
I fyoua re already a jerkymaker, a new book will help you explore the many different ways to make this snack that’s always a favorite on road trips.
Taylor Boetticher and Toponia Miller, authors of “Jerky: The Fatted Calf ’s Guide to Preserving and Cooking Dried Meaty Goods” (Ten Speed Press, $22) and the 2013 book “In the Charcuterie,” know you can make jerky out of just about every kind of meat, including pork. This Bitter Pig Jerky gets its flavor from an Italian bitter liqueur called amaro. The authors suggest Avena or Meletti, but Campari would be fine, too.
We’ve always enjoyed the curious Italian herbal distillates known as amari in cocktails or as post-feast digestives, but lately we’ve been pouring splashes into sauces and marinades with delicious results. These beguiling elixirs add an elusive flavor, a delicate herbal finish that leaves you musing. An amaro combined with allspice, chili and orange zest make these little pork bites sophisticated enough to serve with cocktails at your next soirée. — TAYLOR BOETTICHER AND TOPONIA MILLER 2 teaspoons anise seed 4 allspice berries 2 pounds trimmed pork sirloin or loin, cut into strips ½ inch in diameter and 3 to 4 inches long 1 tablespoon plus 1
teaspoon fine sea salt 1 tablespoon chili flakes ½ teaspoon grated and
finely chopped orange zest
In a dry skillet over low heat, toast the anise and allspice until fragrant. Allow to cool to room temperature. Using a spice grinder, pulverize the spices to a fine powder.
Place the pork strips in a shallow bowl or container. Season with the salt, then add the ground spices, chili flakes, orange zest and amaro. Using your hands, mix well to evenly coat the strips. Cover and refrigerate for at least 3 hours or up to overnight.
When you are ready to dry the pork, remove the meat from the refrigerator. Place the strips on the racks of your dehydrator, making sure that no strips are overlapping or touching. Set the temperature to 145 degrees. Insert the racks into the dehydrator, leaving as much space as possible between them. Dehydrate for 2 ½ hours, until the strips are firm but still pliable, rotating the racks front to back halfway through to ensure even drying.
Allow the jerky to cool at room temperature. Transfer to a covered container that allows a bit of air flow and store in a cool, dark place for up to 4 weeks. Makes about 1 pound jerky. — Reprinted with permission from “Jerky: The Fatted Calf’s Guide to Preserving and Cooking Dried Meaty Goods” by Taylor Boetticher and Toponia Miller (Ten Speed Press, $22)