Pork Jerky Recipe

jerky made with pork


  • 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.