Bak kwa

Debone and clean silverskin/sinew from your pork shoulder. Cut into 1" cubes and weigh your final product. This recipe is originally based off of a 1# batch (very small). Freeze cubed pork shoulder on a parchment lined sheet tray so that the pieces do not freeze together. Remove from the freezer after 2 hours and grind through 3/16" die.

In a stand mixer, add all ingredients except for the malt syrup glaze from the recipe, scaled to your amount of meat, and mix on medium speed until the mixture forms together and feels "sticky" (you should be able to form a sort of meatball out of the forcemeat).

Lay a flat sheet tray upside down (if you do not own a flat sheet tray, use the countertop) place a layer of plastic wrap over top of the sheet tray, place an appropriately sized ball of the forcemeat on top of the plastic, and then lay another layer of plastic on top. With a rolling pin, spread the forcemeat evenly until it is roughly 1/16" thick. If you prefer thicker jerky, you may leave it thicker.

Peel off the top layer of plastic and put the sheeted forcemeat in the walk-in to dry and continue to cure overnight.

After a night in the walk-in, the forcemeat should have cured and dried enough to be able to peel off from the bottom layer of plastic wrap. Lay it on a large cutting board and cut into roughly 6" squares.

Light a charcoal grill.

Once the coals are no longer black and not emitting flame, carefully place sheets of the bak kwa on top of the grate and grill long enough to get a nice golden color and a smoky aroma. Glaze with the malt syrup glaze while cooking. Serve hot.