Go Back Email Link
+ servings
Pork jerky atop rice with korean small plates around
Print

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
Type Pork Jerky
Flavor Spicy, Sweet
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 4 servings
Calories 211kcal
Author Will

Ingredients

Marinade

  • ¼ cup rice wine
  • cup soy sauce
  • ¼ teaspoon sesame oil
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon honey local
  • 1 tablespoon brown sugar
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ginger powder
  • ½ teaspoon black pepper
  • 2 green onions 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
  • Use local honey (it contains local pollen and can strengthen a person's immune system as well as reduce pollen allergy symptoms)

Nutrition

Calories: 211kcal | Carbohydrates: 8g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 1492mg | Potassium: 474mg | Fiber: 1g | Sugar: 5g | Calcium: 10mg | Iron: 1.1mg