To help ensure homemade pork jerky drying goes smoothly with no harmful bacteria surviving while still keeping the meat tender, most recipes utilize a curing stage. But two primary curing technique camps exist in jerky recipes – salt-centric brining or tangy acid marinades. What’s best for flavor and safety? Let’s weigh their pros and cons!
Salt Brine Benefits
- Enhances existing pork flavor
- Provides necessary salt content for preservation
- Alters protein breakdown for a tender yet toothsome texture
Salt Brine Drawbacks
- Requires careful monitoring to avoid overly salty end jerky
- Needs exact refrigerator temperature regulation
- Celery powder necessary for safe curing
Acid Marinade Pros
- Infuses bright complementary flavors
- Tenderizes through acid reactions
- Quicker than full brine stage
Acid Marinade Cons
- Risk of overly acidic/sour flavor
- Can impart bitter notes if over-marinated
- Less leeway with strips drying at margin temperatures
While acid marinades offer great creative flavor blending opportunities, salt brining remains the gold standard for the safest level of pathogen protection. If going the acid marinade route, use cure enhancers like celery juice powder to hedge safety bets. Combine both methods to get the best of both worlds! First brine then marinate before drying into fantastic pork jerky.