Was on the old Youtube the other week and came across a video for Sin Lod Moo Pork Jerky. Since I had a butt in the back fridge I thought why not give it a shot. I cut about 1000 grams out of it for this and the rest in to pork steaks.
Here is the recipe I took from the video. I didn't have coconut sugar so I subbed honey and the 2 different soy sauces after a little searching I could not find the one locally. Seeing it was for flavor and the soy sauce we think of is more for color, I used fish sauce. I also added 0.25% Cure 1 (I put cure in all of my jerky) and I added some chipotle powder.
INGREDIENTS:
Pork butt, a little over a pound
Coconut sugar, 1 tbsp
Msg, 1 tsp
Salt, 1 tsp
Oyster sauce, 1 tbsp
Black pepper, 1/2 tsp
Garlic powder, 1 tsp
Seasoning soy sauce, 1 tbsp
Thin soy sauce, 1 tbsp
Veg. Oil, 1 tbsp
Sesame seeds, 1-1/2 tbsp
For the drying they didn't specify temp, I decided on 135 for 5 hours, that way the fat would not render out in the dehydrator. I think smoking it at a low temp or maybe even a fan and smoke tube would be an interesting addition. The frying I did not do 5 to 6 minutes as the video suggested more like 3 to 4 as it was getting dark.
It is pretty good, whole different texture than what we think of when we talk jerky. I believe I will be making this again tweaking the recipe some to my tastes. When you can get butts for $1 a pound at times it makes some cheap snacks.
First picture is pre dehydrator, Second is post dehydrator, Third is the fry, Fourth and Fifth is final product with one having a piece cut to show inside.