How to Boil Pork for Jerky


When making jerky out of any raw meat, you run the risk of leaving harmful bacterial on the meat if you don't cook the meat thoroughly during the process. When making jerky out of pork meat, you have the added danger of trichinosis, a disease causes by parasites in undercooked pork. Because of this, most jerky enthusiasts always cook pork during jerky making. While the cooking process may affect the color and texture of the finished jerky, you don't have to sacrifice any flavor if you do it right.

Things You'll Need

  • Meat thermometer
  • Prepare the marinade to season your jerky. Your recipe should include enough water to cover the pork during the boiling process.

  • Slice the pork into strips no more than 1/4-inch thick. Trim off any excess fat from the strips, as the fat can become rancid when left on dried meat.

  • Soak the pork strips in the marinade for several hours or overnight, depending on how salty you want the jerky.

  • Put the pork strips and the marinade into a pot and bring the mixture to a boil. Allow the mixture to boil for a full 5 minutes.

  • Check the inside of the thickest pork strip with a meat thermometer; the temperature should reach at least 145 degrees Fahrenheit. If not, allow the pork to boil until the internal temperature reaches at least 145 degrees.

  • Drain off the excess marinade and complete the drying process to make the pork into jerky.

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