What’s better than store-bought jerky? Homemade pork loin jerky that you can season exactly how you like it!
This pork loin jerky recipe takes the guesswork out of making your own dried meat snacks at home. Perfect for hiking trips, afternoon snacks, or just having something tasty to munch on during movie night. Once you try making your own jerky, you might never go back to the pre-packaged stuff again. Trust me, it won’t last long in your house.
Ingredient Substitutions
For those avoiding pork, lean beef or turkey breast can replace pork tenderloin in this jerky recipe. These alternatives offer similar protein content and texture when dried. Adjust drying time as needed, as different meats may dry at varying rates. Coconut aminos can substitute for soy sauce, providing a similar umami flavor while accommodating soy allergies or gluten-free diets. Use a 1:1 ratio for this swap. For a lower-sugar option, replace brown sugar with a natural sweetener like monk fruit or stevia. Start with a small amount and adjust to taste, as these alternatives are much sweeter than sugar. When using stevia, add a small amount of molasses to mimic brown sugar’s depth of flavor.
| Preparation Time | 15-30 minutes |
| Cooking Time | 240-240 minutes |
| Total Time | 255-270 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-75 g
- Fat: 20-30 g
- Carbohydrates: 30-35 g
Ingredients
For the pork:
- 1 lb pork tenderloin (trimmed of all silver skin and fat)
For the marinade:
- 1/3 cup soy sauce (I use Kikkoman low-sodium soy sauce)
- 1/4 tsp whole black peppercorns
- 1/4 tsp liquid smoke (mesquite or hickory preferred)
- 2 tbsp chili paste (such as Huy Fong sriracha chili garlic sauce)
- 1/4 cup brown sugar (packed well, light or dark brown sugar works)
- 3 crushed garlic cloves (freshly crushed for best flavor)
- Juice of 1 lime (freshly squeezed for brighter flavor)
- 1/3 cup Worcestershire sauce
Step 1: Prepare the Tenderloin
Begin by cutting the tenderloin in half lengthwise twice, so you end up with long, quartered strips.
Place these strips on a baking sheet and put them in your freezer for two hours.
This will firm up the meat, making it easier to slice.
Step 2: Slice the Meat
Once the tenderloin strips have firmed up in the freezer, slice them into 1/8″ thick strips.
Try to slice as thinly as possible for even drying.
Consistent thickness ensures the pork jerky will dehydrate evenly.
Step 3: Prepare the Marinade
In a small saucepan, mix together all of the marinade ingredients.
Bring the mixture to a simmer and cook for 5-10 minutes until all of the brown sugar has dissolved.
Remove the saucepan from the heat and allow the marinade to cool completely.
Step 4: Marinate the Pork
Once the marinade has cooled, pour it into a large sealable bag along with the sliced pork.
Seal the bag and ensure the pork is well coated in the marinade.
Let the meat marinate overnight in the refrigerator, or for at least a minimum of two hours for optimal flavor.
Step 5: Dehydrate the Pork Jerky
After marinating, remove the pork slices from the marinade and pat them dry with paper towels.
Lay the pork strips evenly on dehydrator trays, making sure they do not overlap.
Set the dehydrator to 160 degrees and dehydrate the pork for four hours or until it is thoroughly dried out and resembles jerky.
Step 6: Store the Pork Jerky
Once the pork jerky is fully dehydrated and cooled, store it in an airtight container.
Keep the container in a cool, dry place to maintain the jerky’s quality and freshness.
Enjoy your homemade pork jerky as a tasty, protein-packed snack!
