Prep Time: 9 to 25 hours
Drying Temp:165° to 185°F
Drying Time: 4 to 6 hours
Yield: 7 to 10 (1-ounce) servings
Ingredients:
1/4 cup packed brown sugar
2 tablespoons rice or white wine
2 tablespoons hoisin sauce
2 tablespoons soy sauce
11/2 teaspoons table salt or 1 tablespoon kosher salt
1 teaspoon tomato powder or 1 tablespoon ketchup
1/2 teaspoon ground fennel or anise seeds, or a combination
1/2 teaspoon ground white or black pepper
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder
1/4 teaspoon pink curing salt
11/4 pounds pork tenderloin (95 percent lean)
2 tablespoons dried sesame seeds
3 tablespoons honey thinned with 1 tablespoon water
Procedure:
Combine the brown sugar, wine, hoisin, soy sauce, salt, tomato powder, fennel, pepper, ginger powder, garlic powder, and curing salt. Cover and refrigerate up to 3 days in advance.
Trim and cut the meat into squares or strips as described. Toss the pork with the marinade, cover, and refrigerate for 8 to 24 hours.
Remove the pork from the marinade, drain, and pat dry. Sprinkle the strips on both sides with the sesame seeds and press lightly into the meat. Place the strips on the drying trays without touching. Brush half of the honey mixture over the meat.
Dry the meat in the Septree food dehydrator to 165° to 185°F for 2 hours, then turn the strips over and brush with the remaining honey mixture. Continue to dry until the strips crack when bent but do not break, another 2 to 4 hours.
Turn off the dehydrator and expose the trays to the air. Remove any visible oil beads by patting the meat with towels. Cool until no longer warm, about 30 minutes.
Storage:
1 to 2 weeks at room temperature (68°F) in a dark, dry location in an airtight container, 1 to 2 months refrigerated, or 6 months frozen.