Ingredients
- 2 2 2 teaspoons anise seed
- 4 4 4 allspice berries
- 2 2 1/2 3 to 4 sirloin or loin, cut into strips 1/2 inch in diameter and 3 to 4 inches long
- 1 1 1 tablespoon plus 1 teaspoon fine sea salt
- 1 1 1 tablespoon chili flakes
- 1/2 1/2 1/2 teaspoon grated and finely chopped orange zest
- 2 2 2 tablespoons amaro
Preparation
Step 1
In a dry skillet over low heat, toast the anise and allspice until fragrant. Allow to cool to room temperature. Using a spice grinder, pulverize the spices to a fine powder.
Place the pork strips in a shallow bowl or container. Season with the salt, then add the ground spices, chili flakes, orange zest and amaro. Using your hands, mix well to evenly coat the strips. Cover and refrigerate for at least 3 hours or up to overnight.
When you are ready to dry the pork, remove the meat from the refrigerator. Place the strips on the racks of your dehydrator, making sure that no strips are overlapping or touching. Set the temperature to 145 degrees. Insert the racks into the dehydrator, leaving as much space as possible between them. Dehydrate for 2 1/2 hours, until the strips are firm but still pliable, rotating the racks front to back halfway through to ensure even drying.
Allow the jerky to cool at room temperature. Transfer to a covered container that allows a bit of air flow and store in a cool, dark place for up to 4 weeks. Makes about 1 pound jerky.