Pork Jerky
Pork Jerky
I must admit, I’ve never had pork jerky before. It’s something that you’ll rarely find anywhere, and that’s a damn shame. I used the same marinade that I used for my beef jerky recipe. It turned out equally as good, maybe even better then the beef. I used pork sirloin for the cut. It is inexpensive, tender, and minimally fatty. You could also use straight up boneless pork loin; just make sure to trim the fat from the outside.
Equipment
- Electric Smoker
Ingredients
- 3 lbs pork sirloin sliced between 1/8”-1/4” thick
- 3/4 cup soy sauce
- 3/4 cup pineapple juice
- 1/3 cup brown sugar
- 1 tbsp black pepper
- 2 tsp sea salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink curing salts
Wood Chips
- applewood chips
Instructions
- Mix together the marinade ingredients.
- Place the pork sirloin in the freezer for 2 hours to firm up. Slice between 1/8”-1/4” thick.
- Marinate the pork in a gallon sized storage bag for 24 hours.
- Place the sliced ov pork sirloin on the smoker racks, making sure to minimally overlap.
- Preheat the smoker to 250 degrees. Place the wood chips in and let smoke for 10 minutes. Place the jerky in the smoker and turn the temp down to 200 degrees.
- Smoke the pork for 3 hours.
- The jerky is ready when it is dry and bends, but doesn’t crack.
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