Pork Jerky
Ingredients
- 2 pounds pork loin – trimmed of excess fat
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp liquid smoke
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp black pepper – freshly ground
- 1/2 tsp red pepper flakes
- 1 tsp smoked paprika
Instructions
1. Partially freeze the pork loin until firm at the edges, 30–45 minutes, to make slicing easier. Trim any remaining surface fat and silverskin.
2. Slice the pork 0.25 inch thick across the grain. If a slice is thicker than 0.25 inch, gently pound it to even thickness.
3. In a large bowl, whisk the soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, liquid smoke, garlic powder, onion powder, black pepper, red pepper flakes, and smoked paprika until the sugar dissolves.
4. Add the pork slices, turning to coat well. Cover and refrigerate 12 hours (up to 24), stirring once or twice to keep the pieces evenly marinated.
5. Drain the pork in a colander and discard the marinade. Blot the slices thoroughly with paper towels until no surface moisture remains.
6. Arrange slices in a single layer on wire racks set over rimmed baking sheets, leaving slight gaps for airflow. Heat in a 275°F (135°C) oven until the thickest pieces reach an internal temperature of 160°F (71°C), 10–15 minutes.
7. For a dehydrator: Transfer the slices to dehydrator trays without overlapping. Dry at 145–155°F (63–68°C) until the jerky is dry to the touch, darkened, and leathery but still pliable, 4–6 hours; a bent piece should crack along the surface but not snap, and no beads of moisture should appear when pressed.
8. For an oven: Reduce oven to 170°F (75°C), prop the door open slightly with a wooden spoon for airflow, and continue drying on the racks until leathery but pliable, 3.5–5 hours, rotating pans and flipping once midway.
9. Cool completely on the racks. Condition the jerky by loosely packing it into a clean jar for 24 hours at room temperature; if condensation appears, return pieces to the dehydrator or oven to dry longer. Store in an airtight container up to 2 weeks at room temperature, or refrigerate/freeze for longer storage.
Pork jerky is a savory-sweet, smoky snack made by marinating lean pork and drying it until it becomes chewy, concentrated, and deeply flavored. Good jerky balances salt, a touch of sugar, and gentle heat with a kiss of smoke, yielding slices that bend and crack without snapping. It’s portable, satisfying, and high in protein, making it a favorite for road trips, hikes, and casual snacking.
Jerky as a technique dates back centuries, with roots in the Indigenous Americas where meat was salted and air-dried; the word itself relates to the Quechua term charqui. While beef jerky is most common in the United States, pork versions are popular too, especially with modern temperature controls that improve safety and texture. Around the world, regional cousins exist—from Southeast Asia’s sun-dried and fried styles to the grilled, sweet-sheet Chinese bak kwa—showing how many cultures found ways to preserve pork deliciously.