How to Dehydrate Pork
The Other White Meat!

Have fun learning how to dehydrate pork using pork belly, and don't forget, you can make pork jerky too!

Summer time is great for cook outs and we all enjoy delicious grilled food! One of our favorite things to grill are pork chops.

See how to dehydrate bacon, too, further down this page!

pork chops on the grill

Pork chops are a leaner alternative to beef, and are a hit with everyone at the dining table or picnic bench.

At Easy Food Dehydrating, we're going to show you how to dehydrate pork chops so you can enjoy them all year long... not just in summer.

TOP Frequently Asked Questions:

How do you dehydrate pork rinds?

Here is an effective method for making your own crispy dehydrated pork rinds at home:


1 lb pork skin/rind, skin removed, cut into 2-inch pieces

2 teaspoons of salt


Using a very sharp knife, slice pork rind into 2-inch portions. Pat extremely dry with paper towels. Season all sides with salt.

Arrange pork rinds in a single layer, without overlapping, on dehydrator trays lined with parchment paper.

Dehydrate at 160°F for 6-10 hours until pork rinds are completely dried out and hardened.

To test for doneness, pork rinds should feel very lightweight and stiff. When fully dried, they will snap crisply rather than bend.

Turn dehydrator off and allow to completely cool before removing pork rinds. Crispiness will set as they cool.

Store cooled pork rinds in an airtight container for up to 2 weeks. Re-crisp under oven broiler for 1-2 minutes if needed before serving.

Be patient, drying pork rind fully takes time but provides incredible home-seasoned cracklings for snacking!

Dehydrated pork jerky recipe

Here is a tasty dehydrated pork jerky recipe you can easily make at home:


  • 2 lbs lean pork loin or tenderloin, sliced 1⁄4 inch thick
  • 1⁄4 cup soy sauce
  • 3 tbsp brown sugar
  • 3 garlic cloves, minced
  • 2 tsp paprika
  • 1 tsp ground black pepper
  • 1⁄2 tsp cayenne pepper (optional)


  1. In a large bowl or resealable bag, mix soy sauce, brown sugar, garlic, paprika, black pepper and optional cayenne until combined to make marinade.
  2. Add sliced pork and mix well to coat all pieces evenly. Cover and refrigerate 1-2 hours.
  3. Arrange pork slices close together but not overlapping on dehydrator racks. Dehydrate at 145oF for 7-8 hours, flipping halfway through.
  4. Pork jerky is finished when slices are darkened, shrunken down slightly, dried through fully yet still tender enough to bite.
  5. Let cool completely before storing jerky in a sealed container for up to 2 weeks. Enjoy as high protein snack!

This combines a sweet and mildly spicy flavor profile for irresistible homemade jerky without the nasty ingredients found in store-bought versions. Adjust spice level to your preference!

How do you dehydrate pork?

Get all the deets on this page, a little further down.

Different Cuts of Pork Suitable for Dehydrating

Pork is a versatile meat that can be used in a variety of dishes. It's also a great choice for dehydrating.

There are many different cuts of pork that are suitable for dehydration. Some of the most popular cuts include pork loin, pork chops, and pork belly.

Pork loin is a lean cut of meat that is ideal for dehydrating. It has a small amount of fat, which helps keep the meat moist during the drying process.

Pork chops are another lean cut of pork that is perfect for dehydration. They have a little more fat than pork loin, but not enough to make them difficult to dry.

How to Dehydrate Pork Loin, Chops

Dehydrating pork is a great way to preserve it. Here are some tips on how to do it:

  • Cut the pork into thin strips. This will help them to dehydrate quickly.
  • Preheat your dehydrator to 165°F before adding the pork strips.
  • Dehydrate the pork for 4-6 hours, or until dry and crispy.
  • Store the dehydrated pork in an airtight container in a cool, dark place.

TIP: Cutting the pork is easier when you cut against the grain into thin strips, or you can use an electric meat slicer.

After your pork is cut, season it with salt and pepper. It's now ready to be placed on your dehydrator trays.

Cooked pork should be dried at a temperature of 145°F to 165°F (see info. below on which temperature to use) for four to six hours, or until it is dry and brittle. Once done, pork can be stored in an airtight container for later use.

How to Dehydrate Pork Belly

Pork belly is a fatty cut of pork that is perfect for dehydrating. The fat content helps to keep the meat moist during the drying process.

It's important to trim off any excess fat before dehydrating pork belly. Otherwise, the fat will render out during the drying process and make the meat greasy.

To dehydrate pork belly, start by slicing it into thin strips. Then, place the pork strips on a dehydrator tray and dehydrate at 145°F for 6-8 hours.

Once the pork belly is dry, it can be stored in an airtight container for up to 6 months.

145°F vs 165°F - Which Temperature is Right?

Yes, pork can be dehydrated at different temperatures. Using a higher temperature results in a quicker dehydration time, obviously, but may also produce a lower-quality dried pork product.

How to Dehydrate Pork Using a Regular Oven

To dehydrate pork in a regular oven, start by preheating the oven to its lowest setting. Then, place the pork on a wire rack and set it inside the oven. Leave the door open slightly to allow air to circulate.

TIP: Use the handle of a wooden spoon to prop the oven door open.

Check on the pork every few hours, and remove it from the oven when it is dehydrated to your desired level.

Keep in mind that it will take longer to dehydrate pork in a regular oven, so you'll need to be patient. And please remember this: We are NOT dehydrating RAW pork. We are dehydrating cooked pork.

What Dishes Can You Use Dehydrated Pork In?

Dehydrated pork is used in a variety of dishes as a flavoring ingredient or as a filling for tacos, burritos, and sandwiches.

Rehydrate your pork and use it in soups, stews, and casseroles!

Bacon cooking in a pan

Can You Dehydrate Bacon?

Bacon is a great option for dehydrating because it is pretty lean (depending on which brand you pick). There is no need to remove any fat before dehydrating, and the process actually helps to render out some of the fat from the bacon.

Cut the bacon into strips. Dehydrate bacon at 145°F for four to six hours, or until it is dry and brittle. Store in an airtight container for later use. Jeez, now I want to eat a bacon sandwich...

Does Dehydrating Bacon Mess up a Dehydrator?

No, not if you do it right. We know that frying bacon in a pan can give you splattered hands and arms, but we're not frying the bacon - just drying the bacon!

Dehydrating pork products is easy and bacon is no exception. Pork fat renders at a lower temperature than beef fat, so it's important to keep an eye on the process, though.

If bacon is left on the dehydrator too long, it will become hard and brittle. But if that's what you're aiming for to make "crumbled" bacon for pizza toppings and the like, then "go for it!"

Tips for Dehydrating Bacon

  • Cut the bacon into strips before dehydrating (already done, if bought in the store!) This will help it render evenly.
  • Put the bacon on a wire rack so that air can circulate properly on top and below it. This will help it dehydrate more evenly.
  • Dehydrate at a lower temperature than you would beef. Pork fat renders at a lower temperature than beef.

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Share your Pork Dehydrating Tips

Do you have a great tip about dehydrating pork? Share it!