Prep Time: 9 to 24 hours
Drying Temp: 165° to 185°F
Drying Time: 4 to 6 hours
Yield: 7 to 10 (1-ounce) servings
Ingredients:
1/4 cup maple syrup
1/4 cup water
1 tablespoon brown sugar
11/2 teaspoons table salt or 1 tablespoon kosher salt
11/4 pounds pork loin
Procedure:
Combine the maple syrup, water, brown sugar, and salt. Cover and refrigerate until ready to use. May be prepared up to 3 days in advance.
Remove the silver skin. Trim and cut the meat into squares or strips. Add the meat to the marinade, toss to coat, cover, and refrigerate for 8 to 24 hours.
Remove the meat from the marinade, drain, and pat dry. Place the strips on the drying the trays without touching.
Dry the meat at 165° to 185°F for 4 to 6 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.