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Chinese Sweet Pork Jerky Recipe

We have the web's best ground jerky recipes, where you can learn how to make ground jerky using your meat and a ground jerky maker from Dakotah Sausage Stuffer. You may need to source a few ingredients for this recipe, but the end result is worth any extra effort on your part, particularly if your family likes sweet jerky. If you are going to make the mess, you may as well make a 5-pound batch because it isn’t likely to last long. It’s just too darn good to leave alone.

5 lbs pork butt (2.27 kg)
1 1/4 tsp pickling salt (16.3 g)
1 tsp Prague Powder #1 (5.7 g)*
5 tsp Chinese 5-spice powder (16 g)
2 1/2 tbsp olive oil (36.8 g)
1/3 cup white grape juice (75 ml)
1/3 cup soy sauce (75 ml)
1/3 cup fish sauce (75 ml)
2/3 cup honey (213 g)
1 2/3 cup granulated sugar (368 g)
35-40 drops red food coloring, optional

1. Chill pork to 34°F (1°C), grind one time through a 1/8” (3mm) plate.
2. Combine the ground pork with remaining ingredients in non-reactive container, mix well until mixture is sticky and batter like.
3. Spray cookie sheet with vegetable oil, spread batter on sheet, flatten to 1/8” thick, cover, and refrigerate overnight to cure.
4. Next day, place sheet in a preheated 300°F (149°C) oven, bake 30 minutes.
5. Remove sheet from the oven and set on a hot pad, use a spatula to turn the pork over so that the bottom is facing upward.
6. Set broiler on high, place meat under broiler, broil 2-3 minutes, turn over and broil additional 2-3minutes.
7. Lift out Chinese sweet pork jerky and place on wire rack to cool, cut into squares.
8. Store uneaten jerky in covered container or vacuum seal and freeze up to 6 months.

Notes:
*It’s all but impossible to accurately measure 0.20 tsp. of curing salt, so I use the metric/volume measurement of 1.14 gram s of Prague Powder #1 when I make one pound of ground jerky or smoked and cooked sausage.

This recipe produces a product similar to a Chinese salty-sweet meat referred
to as “bakwa.” Although the ingredients and preparation are nearly the same, I will let you decide if the end result is comparable to Chinese bakwa.


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