Savory Homemade Pork Jerky Recipe

Looking for a quick snack that packs a flavorful punch? This homemade pork jerky is the answer! Perfect for road trips, camping, or just munching at home, it’s a delightful treat that you’ll want to make again and again.

Making your own jerky allows you to customize the flavors to your liking. Whether you prefer a spicy kick or a sweet and smoky taste, this recipe is versatile and easy to follow. Plus, you can feel good knowing exactly what goes into your snack.

The Allure of Homemade Pork Jerky

Homemade pork jerky stands out not just for its flavor, but also for the joy of making it yourself. This snack is perfect for anyone who enjoys a satisfying treat that can be tailored to personal taste.

The process of preparing pork jerky transforms simple ingredients into a rich, umami-packed experience. The combination of soy sauce, brown sugar, and spices creates a marinade that enhances the natural flavors of pork, promising a chewy and indulgent snack.

Simple Ingredients, Bold Flavors

Creating this dish requires a few straightforward ingredients. While pork loin or shoulder serves as the base, the real magic happens during marination. A mixture of soy sauce, Worcestershire sauce, and spices brings depth and character to the meat.

Optional elements like red pepper flakes and liquid smoke can introduce an exciting kick and smoky undertone, respectively. It’s this versatility that allows each batch of jerky to reflect individual preferences, making it a fun culinary project.

The Marination Process

Marinating is key to achieving flavorful jerky. A thorough soak in the marinade allows the pork to absorb all the delicious elements, setting the stage for a remarkable taste experience. Time spent marinating is well worth the wait, with the ideal range being at least four hours, or even overnight for deeper flavor integration.

After marination, the pork is ready to be transformed. Laying it out on dehydrator trays or baking sheets ensures even drying, which is crucial for that perfect texture.

Dehydration Techniques

The drying phase can be accomplished using either a dehydrator or an oven. Both methods work effectively, but ensuring the temperature stays consistent at around 160°F (70°C) is essential for safety and quality. Over six hours of dehydration results in jerky that’s dry yet slightly pliable—a hallmark of well-made jerky.

Watching the transformation of marinated pork into jerky is a fulfilling process. The gradual dehydration concentrates the flavors, leading to a snack that’s not only tasty but also satisfying to munch on.

Serving Suggestions

Pork jerky shines when presented on a rustic wooden platter. The earthy tones of the wood complement the rich brown of the jerky, creating an inviting display. Sprinkling sesame seeds and red pepper flakes adds visual appeal and a hint of crunch and spice.

Pairing the jerky with a small bowl of dipping sauce elevates the experience. Whether one chooses a tangy barbecue or a spicy mustard sauce, the right dip can enhance the flavors even further. A few fresh herbs scattered around not only add a pop of color but also freshness to the overall presentation.

Storing Your Creation

Once the jerky has cooled, storing it properly is key to maintaining its quality. An airtight container in a cool, dry place will keep the jerky fresh for weeks. This makes it an ideal snack for road trips, outdoor adventures, or simply enjoying at home.

The homemade version of this classic snack not only offers great taste but also the satisfaction of knowing what ingredients are used. It’s an excellent way to ensure that every bite is enjoyed without any mystery additives.

Easy Pork Jerky That’s Full of Flavor

This savory pork jerky is marinated in a delicious mixture of soy sauce, garlic, and spices, then dehydrated to perfection. The result is a chewy, satisfying snack with a rich, umami flavor that satisfies cravings.

Ingredients

• 2 pounds pork loin or pork shoulder, thinly sliced
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1/4 teaspoon liquid smoke (optional)

Instructions

1. Prepare the Pork: Trim excess fat from the pork and slice it into thin strips, about 1/8 inch thick. For easier slicing, freeze the pork for about 1-2 hours beforehand.
2. Make the Marinade: In a large bowl, mix together the soy sauce, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and liquid smoke until combined.
3. Marinate the Pork: Add the sliced pork to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
4. Dehydrate the Jerky: Preheat your dehydrator or oven to 160°F (70°C). Arrange the marinated pork slices in a single layer on the dehydrator trays or a baking sheet lined with parchment paper. Dehydrate for about 6-8 hours or until the jerky is dry but still slightly flexible.
5. Store the Jerky: Once the jerky is done, let it cool completely before storing it in an airtight container. It can last for weeks if kept in a cool, dry place.

Cook and Prep Times

• Prep Time: 15 minutes
• Marinating Time: 4 hours
• Dehydrating Time: 6-8 hours
• Total Time: 10 hours

• Servings: 10 servings
• Calories: 150kcal
• Fat: 5g
• Protein: 22g
• Carbohydrates: 6g