Spicy Sweet-Heat Monroan Pork Jerky

Prepare seasoning mix by adding to a bowl and blending the Salt, Brown Sugar, Garlic Powder, Black Pepper and Paprika. Paper towel dry Pork Necks and then generously coat all sides with Seasoning mix. Be sure to press extra seasoning into any crevices of the meat. You should have plenty Seasoning Mix left over, in which can either be saved for next time or else discarded.

Place generously seasoned meat into ziplock bags and press out all air. Seal and place in fridge for 4 days. Each day, remove from fridge and massage sealed bags on each side, allowing Seasoning to better be absorbed by the meat.

After 4 days, remove from fridge and ziplock bags then press dry meat with paper towels. (Some people submerge the meat in water for an hour, then dry with paper towels, to reduce saltiness) I chose to skip soaking in water, and to only press dry with paper towels.

Optional: After drying, add 1oz of Drambuie Liqueur or your favorite wine, to the meat. Rub in. Let sit for 1 hour then press dry with paper towels again.

Thinly Slice your meat. You may choose to thin slice in strips, steaks, nuggets, discs, etc. Keep in mind the thinner the slice, the less time til done! You may opt to beat certain slices with a meat tenderizer. That is totally optional. Trimming of extra fat is often desired, however I found the trimmings to be of a certain preferred likeness, after seasoned and dehydrated as well.

To the sliced meat, toss with Crushed Red Pepper as desired, then add to dehydrator at the temp of 155°-165°F. Cover top of dehydrator and check back in 2 hrs. After 2 hrs, you may desire to flip each piece and keep dehydrating another 2hrs.

After a total of 4hrs in dehydrator, check pieces and blot any excess moisture or grease with paper towels. At this point, some pieces may be done. Remove those pieces and let the pieces that aren't yet done, to continue in dehydrator, checking back each hour for desired doneness. If it snaps with a clean break, it's definitely done! You may prefer yours chewy or dry and brittle. If you choose to use a meat thermometer, a temp of 160°F confirms its ready to eat.

To store, allow finished product to cool to room temperature, then place desired amounts in individual ziplock bags or covered container.

Note: this recipe makes for very salty meat! If you prefer less flavor of salt, give a quick rinse after the 4days in the fridge. Then pat dry and proceed. Some opt to soak for 1-3hrs in a water bath, then pour off liquid and proceed with patting dry and remaining instructions of the recipe. Hope you enjoy!