Combine all the jerky ingredients return to the fridge to marinade overnight.
Prep / shape the jerky
Preheat oven to 120°C.
Spread some marinated pork onto a parchment sheet, then place a sheet of cling
film on top.
Using a rolling pin, roll out the meat to a thickness of around 3mm,
so that it fits into the tray. Don’t use a baking sheet as some juice will ooze
out and possibly drip into the bottom of your oven.
Bake in the oven for 15 mins
Drain any juices and flip the jerky
Bake for another 15 mins
Cut into shape
Caramelising time
Increase oven temperature to 200°C. You’ll need to supervise this part
as it burns really quickly.
Glaze the jerky and return them to the oven
Flip and glaze the other side when it’s brown enough
