Pork Jerky Recipe
If you want to learn how to make pork jerky, why not our free pork jerky recipe, homemade jerky tastes better than store bought, and you get to use your own meat. The following version is made with thinly sliced pork loin.
5 lbs lean pork (2.27 kg)
2 1/2 tbsp pickling salt (48.8 g)
1 1/4 tsp Prague Powder #1 (7.0 g)
2/3 tsp cloves, ground (1.7 g)
2 1/2 tsp cardamom (7.0 g)
2 1/2 tsp ginger powder (5.75 g)
2 1/2 tsp garlic powder (7.75 g)
2 1/2 tsp white pepper (6.8 g)
1 1/4 cups honey (422 g)
1 1/4 cup no-pulp orange juice (300 ml)
1. Cut away all visible fat from the meat, chill to 31°F (-0.55°C), and slice into 1/4” (0.64 cm) thick strips
2. Cut the meat across the grain for a tender bite or with the grain for a chewy bite.
3. Combine remaining ingredients in non-reactive container; mix well. Add meat strips, cover, and refrigerate overnight.
4. Arrange meat strips on oiled screens in a single layer, leave space between the pieces to allow sufficient air flow.
5. Dry meat strips at 145°F (63°C) in usual manner until it is dried to about 40-50% of its original weight (green weight).*
6. Properly dried jerky will keep up to 2 weeks in a sealed container or vacuum seal and freeze up to 6 months.
Although pink curing salt #1 isn’t required in the production of homemade jerky, it is recommended because it inhibits the growth of bacteria, reduces spoilage and improves the overall color and flavor of the finished product.
*To test for doneness, remove one piece of jerky from your drying device and allow it to cool slightly. Bend the test piece into the shape of a horseshoe. If it cracks but doesn’t break, it’s considered dry enough and ready to eat.
Because of the possibility of microorganism contamination, do not reuse the marinade once the meat has been removed. Be safe and discard marinade.
Look for meat cuts that have the most lean meat for the money. Good cut choices include top and bottom round, eye of round, sirloin, and flank steak.