Olden Oasis

Homemade peppered pork jerky Here’s how you can make homemade peppered pork jerky using your dehydrator. It will take you just a few hours, and it will come out very delicious.  First, I sliced and marinated the meat. Then I pre-cooked the pork until it was at an internal temperature of 160-165 degrees F. This isn't a step that has to be done if your dehydrator has the higher settings to dehydrate meat safely when making pork or beef jerky. However, I do this step just to ensure that any and all bacteria in the meat are killed. Plus, today I made this jerky out of a Boston butt. So precooking it also helped with cooking some excess fat out of the meat first, before dehydrating it.  The absolute best cut of pork to dehydrate is pork tenderloin. However, any cuts of meat can be dehydrated and made into jerky, or be rehydrated for use in stews, soups, and various other meals later on. Ingredients: 2 pounds of preheated pork (tenderloin works best, but I used part of a Boston butt...