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Pork Jerky Recipe


Winter is jerky-making season, and you will love this pork jerky recipe for its satisfying flavor and that you only need six ingredients – including the pork. 

Image shows a small glass jar full of pork jerky sitting on a table. Above the jar is text that reads "Pork Jerky Recipe"

Jerky isn’t just for hunters; although I’ll be honest, old-fashioned deer jerky is where I started out, as I’m sure many of us did! 

Deer jerky marinade also works well for beef, which you can easily buy, and there are no end of jerky variations you can make with many different kinds of meat. 

Why Make Homemade Pork Jerky?

It’s always nice to have some variety. plus, so often, pork is much cheaper than beef and easier to come by than deer. 

And for those who raise their own meat, you probably have found yourself having an abundance of one kind of protein at a time. 

While I grew up consuming mostly wild game (thus, the familiarity with venison jerky), my husband and I have been raising pastured hogs ever since we’ve been married, so these days, we’re just as familiar with pork. And usually? Well, when we have pork, we often don’t have beef, and vice versa. We typically process one animal at a time. And yes, ideally, they overlap, but in real life, that doesn’t always happen. 

Can You Make Jerky with Pork?

I also made the erroneous assumption that jerky was only safe when made from beef, bison, deer, goat, etc., for a long time. 

But it turns out other meats make great jerky too! And yes, it’s safe.

Pork needs to reach a temperature of 145º to be safe, which means that the typical dehydrator actually goes above and beyond with a max temperature of 160º, and using the oven is obviously even hotter so pork and bacon jerky are perfectly safe. 

How Do You Store Homemade Pork Jerky?

Essentially, like any other jerky. 

The pork jerky recipe marinades your pork in a salty brine, which helps discourage bacteria from growing, and that’s on top of the fact that it’s bone dry when it’s finished. Those two things combined are what make jerky a safe way to preserve meat. 

So, store it in an airtight container. I like to use vacuum bags for longer storage or zip loc bags for shorter term. 

Pork Jerky Storage Tips

  • Use mason jars. In this case, there’s no need to let your jerky cool. Simply pack into dray, sterilized jars and store in a cool, dry place out of direct sunlight.
  • Use vacuum-sealed bags. These are great for traveling. I have an Anova vacuum sealer, and I love it. For this, vacuum seal and then store as you would any other dried food – in a cool, dry, dark area.
  • Zip-loc bags. The seal on these isn’t as dependable as a mason jar or vacuum seal bag, but they’re great for shorter-term storage. Again, store as you would any other dried food. 
Image shows a pile of pork jerky on a cutting tray next to a jark of jerky

What Does Pork Jerky Taste Like?

The ingredients in our marinade make the jerky taste slightly sweet and salty with savory teriyaki flavors. I love the subtle flavor of onion and maple that comes through. 

The cut of pork you use will have a big impact on the texture and tenderness of your final product. 

I like to use loin, which has a fine grain and is fairly tender. Using a tender cut makes your final jerky easier to chew and impacts how well your pork absorbs the flavors of your marinade. 

Tips and Tricks for Delicious Homemade Pork Jerky

As with any other jerky, there are a few tips that will help perfect your pork jerky: 

  • Trim off all the fat, fascia, and other non-meat tissue you can. Those are the kinds of things that get stuck in your teeth and ruin the mouthfeel. You’ll notice in the ingredient photo below that there is a line of white fascia that wraps around the loin. You should be able to insert the tip of your knife under it and pull it right off without wasting any meat.
  • You can use the oven. I mentioned making jerky in the oven above, but it bears repeating. You do not have to have a dehydrator. Follow the instructions on how to make jerky in the oven. Typically, that will involve laying your marinated pork strips on cooling grids and/or cookie sheets and propping your oven door open.
  • Cut across the grain. Cutting with the grain means you will need to chew through more muscle fiber. So be sure to cut across the grain, giving you more tender jerky. In a loin, that means you’ll be cutting it across the short side. 

Try Our Amazing Pork Jerky Recipe

Gather your ingredients: 

Photo shows a pork tenderloin on a white, speckled plate, with Worcestershire sauce, teriyaki sauce, maple syrup, and measuring spoons of seasoning.

Trim any fat, fascia, or other tissue from loin, slice into 3/16-1/4 inch slices across the grain, and set aside.

Photo shows sliced pork loin on a cutting board with a knife, photographed from above.

In a large bowl, combine the remaining ingredients and add sliced pork, mixing until everything is fully combined. Your pork slices might not be fully submerged in marinade, but everything should be coated very well. 

Photo shows pork loin sliced and marinating in a glass bowl, prepping to be made into pork jerky

Cover the bowl with plastic wrap (or a lid if it has one), and refrigerate overnight or for several hours. 

When meat is done marinating, remove it from the refrigerator and arrange slices on dehydrator trays, or if using the oven method, cookie cooling grids (like this one) over cookie sheets (to catch drips).

Place trays in the dehydrator and turn onto the highest setting (155-165º), or if using the oven, turn the oven to 200º and prop the door open slightly to allow airflow and temperature regulation. 

Image shows a bowl of marinating pork loin slices on a white table. Next to the bowl is a dehydrator with some pieces of pork placed in it

Let dry for 4-6 hours, until meat is completely dry through but still somewhat pliable. 

Remove from the dehydrator, and let cool.

Store pork jerky in airtight containers or bags out of direct sunlight. 


Pork Jerky Recipe

Have you ever tried pork jerky? Try this super simple homemade pork jerky recipe — it’s just as easy and delicious as other meats!

  • Author: Elise


  • 1 1/2 lbs pork loin
  • 1/2 cup teriyaki sauce
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 Tablespoons maple syrup (agave or brown sugar also work)


  1. Trim any fat, fascia, or other tissue from loin, and slice into 3/16-1/4 inch slices across the grain, and set aside
  2. In a large bowl, combine the remaining ingredients
  3. Add jerky, and mix until everything is fully combined. You should be able to coat all the pork well with marinade, even if your jerky isn’t fully submerged
  4. Cover bowl with plastic wrap (or a lid if it has one), and refrigerate overnight, or for several hours
  5. When meat is done marinating, arrange slices on dehydrator trays
  6. Place trays in dehydrator, and turn onto highest setting (155-165º)
  7. Let dry for 4-6 hours, until meat is completely dry through, but still somewhat pliable. 
  8. Remove from dehydrator, and let cool
  9. Store pork jerky in airtight containers or bags out of direct sunlight. 

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