Juicy Pork Belly Jerky

I never thought much about making jerky until my friend brought some homemade pork belly jerky to our weekend BBQ. Growing up, jerky meant those tough, store-bought strips that left your jaw sore after two bites. When I tried hers, it was a whole different story.

Turns out, making pork belly jerky at home isn’t nearly as complicated as I’d imagined. The secret isn’t in fancy equipment or hard-to-find ingredients – it’s all about getting the right cut of meat and taking your time with the process. After a few tries in my kitchen, I’ve got a method that works every time.

What Kind of Pork Should I Use?

For making jerky, you’ll want to start with a lean cut of pork like tenderloin, which is perfect because it has very little internal fat marbling. While you might be tempted to use fattier cuts like belly or shoulder, these aren’t ideal for jerky since the fat can go rancid during the drying process. When shopping for your tenderloin, look for meat that’s fresh and has a nice pink color without any dark spots or excessive moisture. Before slicing, pop the meat in the freezer for about 30 minutes – this will make it much easier to cut into thin, even strips that will dry consistently. Just remember to trim off any visible fat or silver skin from the outside of the tenderloin before you start slicing.

Options for Substitutions

Making jerky at home? Here are some handy substitutions if you need them:

• Pork tenderloin: While pork tenderloin works great, you can also use pork loin or even chicken breast if you prefer. Just make sure the meat is lean and trim off any visible fat.
• Soy sauce: For a gluten-free option, coconut aminos or tamari work well. If using coconut aminos, you might want to add a bit more salt since it’s less salty than regular soy sauce.
• Chili paste: Sriracha, sambal oelek, or even red pepper flakes can work instead. Start with half the amount if using red pepper flakes and adjust to taste.
• Liquid smoke: If you don’t have liquid smoke, you can use smoked paprika (about 1 teaspoon) or simply skip it – your jerky will still be tasty, just less smoky.
• Lime juice: Lemon juice works just as well, or you can use 2 tablespoons of rice vinegar for that acidic kick.
• Brown sugar: You can swap this with honey or maple syrup – use about 3 tablespoons since they’re a bit sweeter than brown sugar.

Watch Out for These Mistakes While Making

The biggest challenge when making pork jerky is cutting the meat incorrectly – always slice your pork belly against the grain and aim for uniform thickness (about 1/4 inch) to ensure even drying and prevent tough, chewy pieces.

Temperature control is crucial – drying your jerky at too high a temperature (over 165°F) will cook rather than dehydrate the meat, while too low a temperature (under 145°F) can create food safety concerns, so invest in a reliable thermometer.

Don’t skip the marinating time – a common mistake is rushing this step, but allowing at least 6-8 hours (or overnight) lets the flavors properly penetrate the meat and helps create that perfect jerky texture.

Remember to pat the meat dry with paper towels before dehydrating to remove excess marinade, as too much moisture on the surface can lead to sticky jerky that doesn’t dry properly.

What to Serve With Pork Belly Jerky?

This savory-sweet jerky makes an awesome snack on its own, but there are lots of fun ways to serve it! Try setting up a snack board with some sharp cheddar cheese cubes, mixed nuts, and dried fruits like mango or apricots to complement the jerky’s sweet and spicy flavors. For game day or movie night, I like to pair it with some cold beer and crunchy snacks like pretzels or rice crackers. Since jerky can be pretty intense, having something fresh and crisp on the side like cucumber slices or celery sticks helps balance things out nicely.

Storage Instructions

Keep: Once your pork belly jerky has completely cooled, place it in an airtight container or zip-top bag. It’ll stay good at room temperature for about 2 weeks. For the best results, toss in a food-grade silica packet to keep moisture away and maintain that perfect chewy texture.

Refrigerate: Want your jerky to last longer? Pop it in the fridge in an airtight container, and it’ll stay fresh for up to 3-4 months. Just remember to let it sit at room temperature for a few minutes before eating – it tastes better when it’s not cold!

Package: If you’re making a big batch or giving some as gifts, divide the jerky into smaller portions using vacuum-sealed bags or airtight containers. This way, you only need to open what you plan to eat, keeping the rest fresh for longer.

Preparation Time	30-60 minutes
Cooking Time	240-240 minutes
Total Time	270-300 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 90-100 g
• Fat: 20-25 g
• Carbohydrates: 35-40 g

Ingredients

• 1 pound pork tenderloin
• 1/3 cup worcestershire sauce
• 1/3 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons chili paste
• 3 garlic cloves, crushed
• 1/4 teaspoon whole black peppercorns
• 1/4 teaspoon liquid smoke
• Juice of 1 lime

Step 1: Prepare and Freeze the Tenderloin

Start by cutting the tenderloin in half lengthwise, then make another lengthwise cut to quarter the meat into long strips.

Place these tenderloin strips on a baking sheet and place them in your freezer for two hours.

This will firm up the meat, making it easier to slice thinly.

Step 2: Slice the Tenderloin

Once the meat has firmed up in the freezer, slice it into 1/8-inch thick strips.

Aim for uniform slices to ensure even dehydration.

The thinner you slice, the better the texture of the jerky.

Step 3: Prepare the Marinade

Combine all the marinade ingredients in a small saucepan.

Bring the mixture to a simmer and cook for 5-10 minutes, ensuring all of the brown sugar dissolves.

Once the sugar is completely dissolved, remove the pan from heat and allow the marinade to cool completely.

Step 4: Marinate the Tenderloin Slices

Once the marinade has cooled, pour it into a large sealable bag.

Add the sliced pork into the bag, ensuring the marinade fully coats the pieces.

Seal the bag tightly and refrigerate.

Allow the pork to marinate overnight, or for at least a minimum of two hours for best flavor.

Step 5: Dehydrate the Pork

Remove the pork from the marinade and pat the strips dry with paper towels to remove excess liquid.

Arrange the pork strips evenly on dehydrator trays.

Set your dehydrator to 160 degrees and dehydrate for four hours or until the pork jerky has dried out completely.

Step 6: Store the Pork Jerky

Once the jerky is thoroughly dehydrated, let it cool to room temperature.

Store the jerky in an airtight container in a cool, dry place to maintain freshness.

Enjoy your homemade pork jerky as a savory snack!