Stir all the ingredients evenly, and then stir in the same direction until it becomes slightly sticky. Place in the refrigerator to marinate overnight.

Stir well the marinated ground meat, and then spread it on the baking paper evenly. (Thickness depends on your personal preference)

Sun-drying pork jerky on the balcony or outside the house (only takes about one hour under the strongest sunlight at 12 noon)

Cut the sun-dried pork jerky into small pieces, then turn it over and dry it for another one hour.

Put the sun-dried pork jerky in the steamer or on the steaming rack.

Cut a few slices of garlic and place on a small plate, then burn a small piece of charcoal and place it on the garlic.

Pour a little cooking oil on the hot charcoal.

Put the steamer on, close the lid and smoke for about 10 minutes.

The smoked pork jerky can be frozen and stored. When you want to eat it, bake it in the oven with top heat 200°C on both sides until cooked or fry it in a non-stick pan, then you can enjoy the charcoal-grilled flavor pork jerky anytime!