Homemade pork jerky is a delicious and satisfying snack that's perfect for road trips, hikes, or anytime you're craving a savory treat. This recipe guides you through the process of creating flavorful and tender jerky from scratch.
Trim excess fat from the pork loin and slice it against the grain into 1/4-inch thick strips. Place the pork strips in the freezer for 30-60 minutes to firm them up, making them easier to handle.
In a bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, and black pepper until the sugar is dissolved. This is your marinade.
Add the partially frozen pork strips to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Preheat your oven or dehydrator to the lowest setting, ideally around 160-170°F (71-77°C). Arrange the marinated pork strips in a single layer on dehydrator trays or on wire racks placed over baking sheets. Ensure the pieces aren't overlapping.
Dehydrate or bake the pork strips for 4-6 hours, or until they are dry, leathery, and bend without breaking. The exact drying time will depend on your oven or dehydrator and the thickness of the pork strips.
Once the jerky is done, allow it to cool completely before storing it in an airtight container at room temperature. Properly stored, homemade jerky can last for several weeks.
For a spicier jerky, add a pinch of red pepper flakes or cayenne pepper to the marinade.
If using a dehydrator, rotate the trays every few hours for even drying.
Don't overcrowd the dehydrator trays or baking sheets, as this can hinder proper air circulation and drying.
The jerky should be dry and leathery, but not brittle. If it bends without breaking, it's ready.
Store the jerky in a cool, dry place to maintain its quality and prolong its shelf life.