Our motto for jerky, “Never leave home without it!” It’s a great source of protein while on hikes and easy to eat with a fishing pole in one hand.
This slightly sweet version is very popular with the kids, and of all the jerky we make, wild pig is probably our favorite. Orange-Soy Wild Pig Jerky is a winner at our house!
When slicing meat for jerky, the traditional cut is in strips that go with the grain. For an easy to chew cut, meat can be sliced across the grain.
This recipe is from Tiffany’s book Cooking Big Game. To buy this book, and many more, visit here.
Orange Soy Pig Jerky Recipe
- 3 cups water
- 3/4 cup orange juice
- 1/2 cup white sugar
- 1/4 cup Morton's Tender Quick
- 1/4 cup soy sauce
- 1/2 tablespoon granulated onion
- 1/2 tablespoon garlic powder
- 1 teaspoon white pepper optional
- 2 to 3 pounds wild pig sliced to jerky size
- In a large ceramic or glass bowl, mix all the brine ingredients with a wire whisk until the tender quick and sugar are dissolved. Add the wild pig, mix thoroughly, and put a plate on top to be sure all meat remains submerged.
- Refrigerate for 8 to 10 hours, stirring occasionally.
- Drain the brine and remove the meat. Do not rinse the meat. If additional pepper flavor is desired, sprinkle white pepper on the wild boar at this time.
- Pat dry or place on racks and let air dry for up to 1 hour.
- Follow smoking directions on your smoker. Cooking times vary greatly and depend on the make and model of the smoker and outside weather conditions. Try to keep the temperature of the smoker between 150 and 200 degrees F (66 to 93 degrees C). Check for doneness after 3 hours.
- Larger cuts of jerky can be finished on a baking sheet in the oven at 165 degrees F (74 degrees C), checking every 15 minutes.
- When the jerky is done, place it in a glass bowl and cover it with plastic wrap until cool. Keep refrigerated or frozen if stored for an extended period of time.