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–+ servings
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
Type Pork Jerky
Flavor Spicy
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 4 servings
Calories 167kcal
Author Will

Equipment

Ingredients

Lean Meat

Marinade

  • ¾ cup beef broth
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper freshly ground
  • ½ teaspoon paprika smoked
  • ½ teaspoon fennel seeds
  • 1 anise seed whole
  • 1 teaspoon red pepper flakes
  • 2 teaspoon powdered sugar
  • ½ teaspoon cayenne pepper chopped
  • ¼ teaspoon curing salt optional

Instructions

  • Trim all visible fat from the pork and place in freezer for an hour or two to partially freeze.
  • While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. 
  • 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. 
  • Add sliced pork to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.
  • After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  • 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. 
  • Continue to dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 5 hours at 145F.
  • 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.

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

Calories: 167kcal | Carbohydrates: 3g | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 959mg | Potassium: 467mg | Fiber: 1g | Sugar: 1g | Vitamin A: 385IU | Calcium: 11mg | Iron: 1mg