This is a neat twist on jerky. If you’re not fond of pineapple, try mango juice, passionfruit, or even cider.

1. Cut meat into thin strips 2. Mix seasoning together; add meat in an airtight container. Marinate at least 24 hours in the refrigerator.

3. Drain. Preheat oven to 150°F or use dehydrator. As with other jerky, put meat on a rack over another pan to catch drippings. Turn meat regularly over the next 6–8 hours.

4. Cool and store in an airtight container or food-storage bag.

• MAKES 2 POUNDS JERKY

• INGREDIENTS

• 3 pounds pork

• ¼ cup soy sauce

• ½ cup pineapple juice

• 3 tablespoons brown sugar

• 1 tablespoon Dijon mustard (optional)

• 1 tablespoon hot sauce

• salt to taste

• pepper to taste

• 1 clove garlic, minced

• 1 onion, minced

• 1 tablespoon Worcestershire

• sauce

• 2 tablespoons Liquid Smoke

Jerked Meat The original word for jerky was a Spanish term, charque. Native Americans had enjoyed jerky long before Europeans discovered America. The meat was simply sun dried to preserve the catch left over from a good hunting expedition or for use when traveling.