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Category: Pork Jerky Recipes

Learn to make great tasting jerky out of the “other white meat”, Pork! Step by step instructions make producing jerky in your own home a breeze. Pork jerky is packed with protein and is a great healthy snack for everyone in the family.

No need for expensive ingredients or supplies, start today with your own home oven. Recipes include flavors such as spicy, sweet, salty, and savory. Have fun with the ingredients, finding a recipe you will no doubtingly LOVE!

 

Italian pork jerky in yellow dish with pepper and onions

Spicy Italian Pork Jerky

I love Spicy Italian sausage and this jerky recipe nailed that taste. Packed full of flavor with just enough heat to get you going. Easy to make and tastes great, what’s better than that?!

Italian Pork Jerky in dish with peppers and onions

Slicing The Meat

I normally make pork jerky out of pork tenderloin, but decided to try pork loin for the three pork recipes I just made. It had a little more interior fat than I like, so will be sticking to tenderloin in the future.

Pork Loin on cutting board

Pick up a pork tenderloin or pork loin and slice away the fat cap and any other fat that you see. Getting rid of as much fat as you can now will help the jerky last longer after it has finished drying.

Pork Loin with fat trimmed on cutting board

I have trimmed the fat cap and will slice WITH the grain at about 1/8″ – 1/4″ thick. 

Pork Loin Sliced for jerky on cutting board with knife

Here is the pork loin sliced in 1/4″ strips. You can see the white fat on the strips from all the interior fat on the loin. Like I mentioned earlier, I believe the tenderloin is a better cut when making pork jerky.

Related Page: Dozens of Jerky Recipes – Click Here!!!

Making The Marinade

I made a Korean BBQ jerky recipe in the past and it turned out amazing, it’s actually a recipe in my cookbook (shameless plug). That recipe was made with beef however. I loved it so much, I tweaked it by adding a couple ingredients and making it with pork.

Most of these ingredients can be found at your local grocery store except the rice wine. This is NOT rice wine vinegar which IS easy to find, this is just Rice Wine and can be found at an Asian market.  Let’s get started making the marinade:

Start by adding all the ingredients in a small bowl or ziplock bag. Add the jerky strips to the marinade and make sure that all the strips are covered fully with the marinade.

Marinate in the refrigerator for 6-24 hours mixing the strips in the bag every 4 hours or so to make sure the strips marinate evenly. 

Italian pork jerky marinating in ziplock bag

After marinating, strain the pork jerky in a colander. The jerky will NOT soak up all the marinade, using a colander is an easy way to get rid of the excess.

Italian pork jerky strained in colander

Once strained, pat dry the strips with paper towels to remove any excess marinade. This will speed up the drying process and also prevent the jerky from having a sticky feel once dried. 

Drying The Jerky

When I make pork or turkey jerky I like to pre-heat the meat to an internal temperature of 165°F as recommended by the USDA. Pre-heat your oven to 350F and place the jerky on baking sheets. If you have a dehydrator that will heat the meat to 165ºF, you can skip this step.

Italian pork jerky strips on baking sheet

I use a cooling rack to elevate the jerky above the baking pan. This will add a little more time onto the pre-heat, but it seems to not ‘cook’ the meat as much since the jerky is not on the extremely hot pan.

Wrap a thin piece of meat around an oven thermometer and place in the oven until the jerky reaches an internal temperature of 165°F. It took 22 minutes for my pork to reach an internal temperature of 165°F.

italian pork jerky on dehydrator tray

Once the strips have reached 165°F, remove from the oven and place on your dehydrator trays. I used my Nesco Gardenmaster Dehydrator when making this jerky. Above you can see the strips are NOT touching and have room in between for plenty of air flow allowing the jerky to dry evenly.

You can also use an oven or smoker to make this recipe. For step by step instructions on how to use a dehydrator, oven, and smoker to make jerky; make sure to visit my How to Make Jerky page.

Testing For When The Jerky Is Finished

While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. Bend the jerky in half; it should bend and crack but not break in half. You will also see white fibers in the meat. The fibers are really visible when a piece is ripped in half.

Pork Jerky Finished

If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. 90% of the jerky i make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker.

Italian pork jerky in yellow dish with pepper and onions

After pre-heating the jerky in the oven, it took 5 hours to dry at a temperature of 145°F in my dehydrator. The finished jerky tasted fantastic. The cayenne and red pepper flakes really give this jerky a kick that makes it stand out. The flavorful ingredients made the jerky taste just like a mouth watering spicy Italian sausage I like to add to my spaghetti or eat on a bun with some mustard.

Make a good amount of this jerky, it’s going to get eaten fast!

Storing Jerky

To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing jerky and steps you can take to make your jerky have an extended shelf life. Check it out!

Old Pro Tips:

  • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
  • Use curing salt or celery juice powder to extend the life of the jerky
  • Marinate closer to 24 hours for the most intense flavor
  • Pork Tenderloin is my favorite cut of pork to use, pork loin is a little too fatty
  • Would be a great recipe for turkey as well

Instagram Request Box

For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods.

Italian Pork Jerky in dish with peppers and onions
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Spicy Italian Pork Jerky

Love Italian sausage? You are going to LOVE this recipe. Amazing flavor with a little bit of spice that is sure to have everyone raving.

Course Jerky
Cuisine American
Keyword italian, Jerky, Pork Jerky, spicy
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 4 servings
Calories 167 kcal
Author Will

Ingredients

Marinade

  • 3/4 cup beef broth
  • 1 tbsp red wine vinegar
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp black pepper freshly ground
  • 1/2 tsp paprika smoked
  • 1/2 tsp fennel seeds
  • 1 anise seed whole
  • 1 tsp red pepper flakes
  • 2 tsp powdered sugar
  • 1/2 tsp cayenne pepper chopped
  • 1/4 tsp curing salt optional

Instructions

  1. Trim all visible fat from the pork and place in freezer for an hour or two to partially freeze.

  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. 
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Visit my page on slicing jerky for more information. 

  4. Add sliced pork to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.

  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.

  6. Place strips on cooling rack atop a baking sheet and 'cook' in the oven for 22 minutes at 350F or until the internal temperature of the strips reaches 165F. Remove from the oven. 

  7. Continue to dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 5 hours at 145F.

  8. The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.

Recipe Notes

Old Pro Tips:

  • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
  • Use curing salt or celery juice powder to extend the life of the jerky
  • Marinate closer to 24 hours for the most intense flavor
  • Pork Tenderloin is my favorite cut of pork to use, pork loin is a little too fatty
  • Would also be great if made with Turkey
Nutrition Facts
Spicy Italian Pork Jerky
Amount Per Serving
Calories 167 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 71mg24%
Sodium 959mg42%
Potassium 467mg13%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 26g52%
Vitamin A 385IU8%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Korean BBQ Pork Jerky

Who doesn’t love Korean BBQ Pork? No one… Everyone loves it. That is why this sweet AND spicy jerky is so amazing. You will hide it from your friends, wife, husband, and even kids. You will not share this jerky, it’s THAT good!

Pork jerky atop rice with korean small plates around

I wan’t to eat that right now, it looks SO good! I made this recipe a couple weeks ago and I clearly do not have any of this jerky left, I already ate it all, but am really wishing I had a piece right now…

Slicing The Meat

I normally make pork jerky out of pork tenderloin, but decided to try pork loin for the three pork recipes I just made. It had a little more interior fat than I like, so will be sticking to tenderloin in the future.

Pork Loin on cutting board

Pick up a pork tenderloin or pork loin and slice away the fat cap and any other fat that you see. Getting rid of as much fat as you can now will help the jerky last longer after it has finished drying.

Pork Loin with fat trimmed on cutting board

I have trimmed the fat cap and will slice WITH the grain at about 1/8″ – 1/4″ thick. 

Pork Loin Sliced for jerky on cutting board with knife

Here is the pork loin sliced in 1/4″ strips. You can see the white fat on the strips from all the interior fat on the loin. Like I mentioned earlier, I believe the tenderloin is a better cut when making pork jerky.

Related Page: Dozens of Jerky Recipes – Click Here!!!

Making The Marinade

I made a Korean BBQ jerky recipe in the past and it turned out amazing, it’s actually a recipe in my cookbook (shameless plug). That recipe was made with beef however. I loved it so much, I tweaked it by adding a couple ingredients and making it with pork.

Most of these ingredients can be found at your local grocery store except the rice wine. This is NOT rice wine vinegar which IS easy to find, this is just Rice Wine and can be found at an Asian market.  Let’s get started making the marinade:

Start by adding all the ingredients in a small bowl or ziplock bag. Add the jerky strips to the marinade and make sure that all the strips are covered fully with the marinade. Marinate in the refrigerator for 6-24 hours mixing the strips in the bag every 4 hours or so to make sure the strips marinate evenly. 

Korean BBQ pork jerky marinating in zip lock bag

After marinating, strain the pork jerky in a colander. The jerky will NOT soak up all the marinade, using a colander is an easy way to get rid of the excess.

Korean BBQ pork jerky straining in colander

Before pre-heating the pork, pat dry the strips with paper towels to make sure they are as dry as possible. The paper towels shouldn’t remove any of the ingredients that are on top of the strips. Don’t worry, it will have a ton of flavor!

korean bbq pork jerky on paper towels

Drying The Jerky

When I make pork or turkey jerky I like to pre-heat the meat to an internal temperature of 165°F as recommended by the USDA. Pre-heat your oven to 350F and place the jerky on baking sheets.

korean bbq pork jerky on oven tray with thermometer

I use a cooling rack to elevate the jerky above the baking pan. This will add a little more time onto the pre-heat, but it seems to not ‘cook’ the meat as much since the jerky is not on the extremely hot pan.

Wrap a thin piece of meat around an oven thermometer and place in the oven until the jerky reaches an internal temperature of 165°F. It took 22 minutes for my pork to reach an internal temperature of 165°F.

korean bbq pork jerky on dehydrator rack

Once the strips have reached 165°F, remove from the oven and place on your dehydrator trays. I used my Nesco Gardenmaster Dehydrator when making this jerky. Above you can see the strips are NOT touching and have room in between for plenty of air flow allowing the jerky to dry evenly.

You can also use an oven or smoker to make this recipe. For step by step instructions on how to use a dehydrator, oven, and smoker to make jerky; make sure to visit my How to Make Jerky page.

Testing For When The Jerky Is Finished

While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. Bend the jerky in half; it should bend and crack but not break in half. You will also see white fibers in the meat. The fibers are really visible when a piece is ripped in half.

korean bbq pork jerky bent showing white fibers of meat

If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. 90% of the jerky i make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker.

korean bbq pork jerky strips sitting on rice with chop sticks

After pre-heating the jerky in the oven, it took 5 hours to dry at a temperature of 145°F in my dehydrator. This recipe really tastes just like Korean BBQ pork. It’s very sweet but the sesame oil and chili garlic sauce really come through. The chili garlic sauce gives it a little bit of a kick as well. Sweet AND Spicy!!!

Storing Jerky

To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing jerky and steps you can take to make your jerky have an extended shelf life. Check it out!

Old Pro Tips:

  • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
  • Use curing salt or celery juice powder to extend the life of the jerky
  • Marinate closer to 24 hours for the most intense flavor
  • Pork Tenderloin is my favorite cut of pork to use, pork loin is a little too fatty
  • Use local honey (it contains local pollen and can strengthen a person’s immune system as well as reduce pollen allergy symptoms)

Instagram Request Box

For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods.

Pork jerky atop rice with korean small plates around
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Korean BBQ Pork Jerky

A jerky that is Sweet and Spicy always hits the spot! The honey and sugar make it sweet but the great tasting chili garlic sauce evens it out and gives this jerky a beautiful kick.

Course Jerky
Cuisine American
Keyword Jerky, korean bbq, korean bbq jerky, Pork Jerky
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 4 servings
Calories 211 kcal
Author Will

Ingredients

Marinade

  • 1/4 cup rice wine
  • 1/3 cup soy sauce
  • 1/4 tsp sesame oil
  • 1 tbsp chili garlic sauce
  • 1 tsp honey local
  • 1 tbsp brown sugar
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1/2 tsp black pepper
  • 2 green onions chopped
  • 1/4 tsp curing salt optional

Instructions

  1. Trim all visible fat from the pork and place in freezer for an hour or two to partially freeze.

  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. 
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Visit my page on slicing jerky for more information. 

  4. Add sliced pork to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.

  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.

  6. Place strips on cooling rack atop a baking sheet and 'cook' in the oven for 22 minutes at 350F or until the internal temperature of the strips reaches 165F. Remove from the oven. 

  7. Continue to dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 5 hours at 145F.

  8. The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.

Recipe Notes

Old Pro Tips:

  • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
  • Use curing salt or celery juice powder to extend the life of the jerky
  • Marinate closer to 24 hours for the most intense flavor
  • Pork Tenderloin is my favorite cut of pork to use, pork loin is a little too fatty
  • Use local honey (it contains local pollen and can strengthen a person's immune system as well as reduce pollen allergy symptoms)
Nutrition Facts
Korean BBQ Pork Jerky
Amount Per Serving
Calories 211 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 71mg24%
Sodium 1492mg65%
Potassium 474mg14%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 28g56%
Calcium 10mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

You Might Also Like:

BEST CUTS OF BEEF FOR JERKY
HOW TO MAKE BEEF JERKY WITH A DEHYDRATOR
THE BEST DEHYDRATOR FOR MAKING BEEF JERKY
SLICING MEAT FOR BEEF JERKY
Apple sage pork jerky on frying pan with two eggs and a glass of Apple juice

Apple Sage Pork Jerky

This jerky recipe was born from a breakfast sausage that I had a couple of weeks ago that was SO good! Fresh apple juice and apple makes this apple sage pork jerky delicious!

Apple sage pork jerky on frying pan with two eggs and a glass of Apple juice

Doesn’t that look really good?! Well let’s get started making this great tasting jerky…

Slicing The Meat

I normally make pork jerky out of pork tenderloin, but decided to try pork loin for the three pork recipes I just made. It had a little more interior fat than I like, so will be sticking to tenderloin in the future.

Pork Loin on cutting board

Pick up a pork tenderloin or pork loin and slice away the fat cap and any other fat that you see. Getting rid of as much fat as you can now will help the jerky last longer after it has finished drying.

Pork Loin with fat trimmed on cutting board

I have trimmed the fat cap and will slice WITH the grain at about 1/8″ – 1/4″ thick. 

Pork Loin Sliced for jerky on cutting board with knife

Here is the pork loin sliced in 1/4″ strips. You can see the white fat on the strips from all the interior fat on the loin. Like I mentioned earlier, I believe the tenderloin is a better cut when making pork jerky.

Related Page: Dozens of Jerky Recipes – Click Here!!!

Making The Marinade

This Apple Sage jerky recipe has some great natural and fresh ingredients including the all natural apple juice and fresh grated apple. Start by adding all the ingredients in a small bowl or ziplock bag.

Add the jerky strips to the marinade and make sure that all the strips are covered fully with the marinade. Marinate in the refrigerator for 6-24 hours mixing the strips in the bag every 4 hours or so to make sure the strips marinate evenly. 

Apple sage pork jerky straining in colander

After marinating, strain the pork jerky in a colander. The jerky will NOT soak up all the marinade, using a colander is an easy way to get rid of the excess.

Apple sage jerky on paper towels

Before pre-heating the pork, pat dry the strips with paper towels to make sure they are as dry as possible. The paper towels shouldn’t remove any of the ingredients that are on top of the strips. Don’t worry, it will have a ton of flavor!

Drying The Jerky

When I make pork or turkey jerky I like to pre-heat the meat to an internal temperature of 165°F as recommended by the USDA. Pre-heat your oven to 350F and place the jerky on baking sheets.

Apple Sage Jerky on baking sheet

I use a cooling rack to elevate the jerky above the baking pan. This will add a little more time onto the pre-heat, but it seems to not ‘cook’ the meat as much since the jerky is not on the extremely hot pan.

Wrap a thin piece of meat around an oven thermometer and place in the oven until the jerky reaches an internal temperature of 165°F. It took 22 minutes for my pork to reach an internal temperature of 165°F.

Apple sage pork jerky on dehydrator trays

Once the strips have reached 165°F, remove from the oven and place on your dehydrator trays. I used my Nesco Gardenmaster Dehydrator when making this jerky. Above you can see the strips are NOT touching and have room in between for plenty of air flow allowing the jerky to dry evenly.

You can also use an oven or smoker to make this recipe. For step by step instructions on how to use a dehydrator, oven, and smoker to make jerky; make sure to visit my How to Make Jerky page.

Testing For When The Jerky Is Finished

While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. Bend the jerky in half; it should bend and crack but not break in half. You will also see white fibers in the meat. The fibers are really visible when a piece is ripped in half.

Apple sage jerky ripped in half with eggs

If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. 90% of the jerky i make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker.

apple sage jerky on frying pan with eggs and apple juice

This jerky was finished at 145°F for 5 hours making it just perfect. I really enjoyed the sweet flavor and the fantastic flavor of apples. I LOVE apples!

Storing Jerky

To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing jerky and steps you can take to make your jerky have an extended shelf life. Check it out!

Old Pro Tips:

  • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
  • Use curing salt or celery juice powder to extend the life of the jerky
  • Marinate closer to 24 hours for the most intense flavor
  • Pork Tenderloin is my favorite cut of pork to use
  • This recipe can be made with Turkey as well

Instagram Request Box

For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods.

apple sage jerky on frying pan with eggs and apple juice
0 from 0 votes
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Apple Sage Pork Jerky

This jerky recipe was born from a breakfast sausage that I had a couple of weeks ago that was SO good! The apple flavor makes this a very savory and tasty pork jerky!
Course Jerky
Cuisine American
Keyword apple, Jerky, Pork Jerky
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 4 servings
Calories 201 kcal
Author Will

Ingredients

Marinade

  • 2 tsp sea salt
  • 1 tsp sage
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 1/2 tbsp brown sugar
  • 1 1/2 tsp liquid smoke hickory
  • 1 tbsp apple grated
  • 1 cup apple juice

Instructions

  1. Trim all visible fat from the pork and place in freezer for an hour or two to partially freeze.

  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. 
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Visit my page on slicing jerky for more information. 

  4. Add sliced pork to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.

  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.

  6. Place strips on cooling rack atop a baking sheet and 'cook' in the oven for 22 minutes at 350F or until the internal temperature of the strips reaches 165F. Remove from the oven. 

  7. Continue to dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 5 hours at 145F.

  8. The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.

Recipe Notes

Old Pro Tips:

  • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
  • Use curing salt or celery juice powder to extend the life of the jerky
  • Marinate closer to 24 hours for the most intense flavor
  • Pork Tenderloin is my favorite cut of pork to use
  • This recipe can be made with Turkey as well
Nutrition Facts
Apple Sage Pork Jerky
Amount Per Serving
Calories 201 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 71mg24%
Sodium 1226mg53%
Potassium 495mg14%
Carbohydrates 12g4%
Sugar 10g11%
Protein 25g50%
Vitamin C 0.6mg1%
Calcium 18mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

You Might Also Like:

BEST CUTS OF BEEF FOR JERKY
HOW TO MAKE BEEF JERKY WITH A DEHYDRATOR
THE BEST DEHYDRATOR FOR MAKING BEEF JERKY
SLICING MEAT FOR BEEF JERKY
Pork jerky in a bowl

Malaysian Pork Jerky

This Malaysian Pork Jerky has a great flavor with a little sweetness that is found all across the Asian continent. My co-workers couldn’t put this jerky down. It lasted about 3 minutes…

Pork jerky in a bowl

I made this jerky out of pork tenderloin. Just make sure to trim as much fat as you can before marinating. 

Pork Tenderloin on cutting board

I also sliced the pork against the grain for an easier chew.

Pork Jerky Marinating in ziplock bag

After slicing I let it marinade for 21 hours in the refrigerator. This recipe has a lot of great ingredients such as sesame oil and chili garlic sauce that led to an amazing flavor. Try to marinate for at least 6 hours, but longer is better! 

Pork jerky on dehydrator trays

After marinating, strain the pork of any excess marinade and pat dry with paper towels. I dried this jerky or 4 1/2 hours at 165°F with my Nesco Dehydrator, you can see the pork on the dehydrator trays above. You can also make this jerky in the oven or smoker if you choose. 

This recipe turned out tasting amazing. The sesame oil really comes through and the spice from the chili garlic sauce and black pepper really adds to the flavor. Even though soy sauce was used in the recipe, it does not over power the jerky at all, comes across very mild.

Pork jerky finished drying and ready to eat

I asked a guy I work with for a description and his response was “perfect”. That really sums it up. There is nothing that needs to be changed or altered with this recipe. Let me know how you like it in the comments below!

This recipe doesn’t have to be used on Pork only. Make this with beef or venison and it will also turn out really good! Enjoy!!!

For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods or click on the pictures below. 

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.comHow to Make Beef Jerky in an Oven

Pork jerky in a bowl
4.58 from 14 votes
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Malaysian Pork Jerky

This Malaysian Pork Jerky has a great flavor with a little sweetness that is found all across the Asian continent. My co-workers couldn't put this jerky down. It lasted about 3 minutes...
Course Snack
Cuisine jerky
Keyword Pork Jerky
Prep Time 1 hour
Cook Time 4 hours 30 minutes
Total Time 5 hours 30 minutes
Servings 5
Calories 155 kcal
Author Will

Ingredients

Instructions

  1. Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. 

  4. Add sliced meat to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 4 1/2 hours at 165F.
  7. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Malaysian Pork Jerky
Amount Per Serving
Calories 155 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 57mg19%
Sodium 1109mg48%
Potassium 399mg11%
Carbohydrates 5g2%
Sugar 3g3%
Protein 22g44%
Vitamin C 0.4mg0%
Calcium 11mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

You Might Also Like:

Best Cuts of Beef for Jerky

How to Make Beef Jerky with a Dehydrator

The Best Dehydrator for Making Beef Jerky

Slicing Meat for Beef Jerky

Sweet Maple Pork Jerky

Can you make jerky out of Pork? YES!!! It tastes great too! This sweet recipe worked very well with pork, you will definitely love it…

Sweet Maple Pork Jerky on plate with bottle of maple syrup and tbsp of brown sugar

As you can see from the picture above, there aren’t many ingredients when making this recipe. First off, you have to start with a piece of pork.

Making the Jerky

Pork Tenderloin on cutting board

I used a pork tenderloin from my local grocery store. Tenderloin is a pretty inexpensive cut but does have a decent amount of fat on it. Make sure to trim as much fat as possible before slicing into strips and marinating.

Sweet Maple Pork Jerky in Colander after straining marinade

After mixing the ingredients and marinating for 20 hours, the pork was strained in a colander and patted dry with paper towels. The maple syrup in the marinade made the strips very slick and hard to pick up. When it was done dehydrating though, it had that sticky shiny appearance a lot of sweet pork jerky recipes have. Delicious!!!

Sweet Maple Pork Jerky on Dehydrator tray

I used my Excalibur Dehydrator when making this recipe. I love this dehydrator, it really turned out some great pork jerky with this recipe. It took a little more than 4 hours at 165°F to finish this jerky to perfection.

Testing For When The Jerky Is Finished

While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. Bend the jerky in half; it should bend and crack but not break in half. You will also see white fibers in the meat. The fibers are really visible when a piece is ripped in half.

If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. 90% of the jerky i make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker. If pre-heating the meat in the oven, drying time can be as little as 2.5 hours.

Sweet Maple Pork Jerky arranged on plate with bottle of maple syrup and tbsp of brown sugar

I made three different pork recipes with this one tenderloin and this Sweet Maple Pork Jerky was my wife’s favorite. There is good reason for that, it tastes great! There isn’t any spice at all, just sweetness from the sugar and maple syrup. For such a simple recipe, the jerky really turns out fantastic!

Storing Jerky

To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing jerky and steps you can take to make your jerky have an extended shelf life. Check it out!

Old Pro Tips:

  • Trim as much fat as possible before slicing and marinating to extend the life of the jerky after it has finished drying.
  • Pork tenderloin is a great cut to make pork jerky
  • Marinate for 24 hours for full flavor

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This recipe doesn’t have to be used on Pork only. Make this with beef or venison and it will also turn out really good! Enjoy!!!

For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods or click on the pictures below. 

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.comHow to Make Beef Jerky in an Oven

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Sweet Maple Pork Jerky

Can you make jerky out of Pork? YES!!! It tastes great too! This sweet recipe worked very well with pork, you will definitely love it...
Course pork jerky, Snack
Cuisine American
Keyword Jerky, Pork Jerky, sweet jerky
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 5
Calories 161 kcal
Author Will

Ingredients

Lean Meat

Marinade

  • 1 tbsp brown sugar
  • 1/4 cup maple syrup
  • 1 1/2 tsp sea salt
  • 1/4 cup cold water
  • 1/4 tsp curing salt optional

Instructions

  1. Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. I cut some with and some against since I like both! You can also skip the freezing and use a Jerky Slicer.
  4. Add sliced meat to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 165F.
  7. The jerky is finished when it bends and cracks, but does not break in half.

Recipe Notes

Cooks Tips:

  • Trim as much fat as possible before slicing and marinating to extend the life of the jerky after it has finished drying.
  • Pork tenderloin is a great cut to make pork jerky
  • Marinate for 24 hours for full flavor
Nutrition Facts
Sweet Maple Pork Jerky
Amount Per Serving
Calories 161 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 58mg19%
Sodium 747mg32%
Potassium 392mg11%
Carbohydrates 13g4%
Sugar 11g12%
Protein 18g36%
Calcium 23mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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