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Savory Pork Jerky Recipe: Sweet, Salty, and Smoky

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Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

This savory pork jerky recipe combines lean pork with soy sauce, brown sugar, garlic, smoked paprika, and red pepper flakes for a sweet, salty, and smoky flavor. Adjust the pepper flakes to make it mild or give it a little extra heat.

✅ Quick Answer: How do you make a savory pork jerky recipe?
To make pork jerky safely, freeze the pork at 0°F or below for at least 30 days, then thaw it in the refrigerator. Trim away visible fat, slice the pork no thicker than ¼ inch, and marinate it in the refrigerator. Heat the strips to an internal temperature of 160°F before dehydrating at 140°F. Properly dried pork jerky should feel firm and leathery, crack slightly when bent, and show no moisture when squeezed.

Making pork jerky at home lets you control the ingredients, sweetness, smokiness, and heat level. Follow each freezing, preparation, heating, dehydrating, and storage step carefully for safe, consistent results.

Pork Jerky Marinade Recipe

The marinade combines soy sauce, brown sugar, garlic, smoked paprika, black pepper, and red pepper flakes for a savory flavor with adjustable heat. Follow the recipe below for the complete pork-specific freezing, preparation, safe-heating, dehydrating, doneness, and storage steps.

Top of Recipe

How to Make Savory Pork Jerky

This recipe uses lean pork loin or tenderloin and a sweet, smoky marinade. Use the red pepper flakes as written for gentle heat, reduce them for a milder batch, or add a little more for a spicier result.

Ingredients

  • 2 pounds lean pork loin or pork tenderloin
  • ½ cup reduced-sodium soy sauce
  • ¼ cup brown sugar
  • 4 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes, adjusted to taste

Instructions

  1. Freeze the Pork: For pork intended for jerky, the National Center for Home Food Preservation recommends freezing it in portions no thicker than 6 inches at 0°F or below for at least 30 days. This treatment helps destroy the Trichinella parasite.
  2. Thaw and Prepare the Pork: Thaw the pork in the refrigerator until it is firm but easy to slice. Trim away all visible fat, connective tissue, and silverskin.
  3. Slice the Pork: Slice the pork no thicker than ¼ inch. Cut across the grain for more tender jerky or with the grain for a chewier texture.
  4. Make the Marinade: In a bowl, combine the reduced-sodium soy sauce, brown sugar, garlic, black pepper, smoked paprika, and red pepper flakes. Stir until the brown sugar is mostly dissolved.
  5. Marinate the Pork: Place the pork strips in a sealable food-storage bag or covered glass or food-safe plastic container. Add the marinade and turn the strips until evenly coated. Refrigerate for at least 6 hours or overnight.
  6. Prepare for Heating: Preheat the electric food dehydrator to 140°F and the oven to 300°F. Remove the pork from the marinade and discard the used marinade. Arrange the strips in a single layer on wire racks positioned over rimmed baking sheets.
  7. Heat the Pork: Place the baking sheets in the oven and heat the strips until they reach an internal temperature of 160°F. Check several strips with a food thermometer, inserting the probe sideways into the thickest part when possible.
  8. Dehydrate the Jerky: Transfer the heated strips to the dehydrator trays. Arrange them in a single layer without touching or overlapping. Dehydrate at 140°F and begin checking after approximately 3 hours. Rotate the trays if your dehydrator dries unevenly.
  9. Test for Doneness: Remove one strip and allow it to cool for several minutes. Properly dried pork jerky should feel firm and leathery, crack slightly when bent without breaking, and show no moisture when squeezed. Continue dehydrating and retesting as needed.
  10. Cool and Store: Blot away any beads of oil with clean, absorbent paper towels. Allow the jerky to cool completely before placing it in an airtight container and storing it according to the directions below.

Cook and Prep Times

  • Preparation Time: Approximately 20 minutes
  • Required Freezing Time: At least 30 days at 0°F or below
  • Thawing Time: Varies; thaw in the refrigerator
  • Marinating Time: At least 6 hours or overnight
  • Heating Time: Until the pork reaches an internal temperature of 160°F
  • Approximate Dehydrating Time: 3 to 6 hours

    • Preparation and dehydrating times will vary according to the cut of pork, thickness of the strips, dehydrator model, and humidity.

Yield: Varies according to the cut of pork and the amount of moisture removed during dehydrating.

Bottom of Recipe

How to Store Pork Jerky Safely

Allow the pork jerky to cool completely before packaging it. Place it in a clean, airtight container, heavy-duty food-storage bag, or vacuum-sealed bag. Package larger batches in smaller portions so the entire supply isn’t repeatedly exposed to air and moisture.

Properly prepared and dried pork jerky can be kept in a sealed container at room temperature for up to two weeks. For more conservative storage, refrigerate it and use it within one to two months. Freeze jerky that you want to keep longer, and label each package with the date it was made.

Vacuum sealing reduces exposure to air, but it doesn’t remove moisture already present or make underdried jerky safe. Don’t rely on oxygen absorbers or desiccant packets to compensate for jerky that hasn’t been dried properly.

Store packaged jerky in a cool, dark place—not on a warm or brightly lit countertop. Check it for condensation, mold, an unusual odor, or other signs of spoilage. If any appear, discard the entire package.

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How to Use Pork Jerky in Meals

Pork jerky can add smoky, savory flavor to fried rice, soups, stews, ramen, casseroles, scrambled eggs, or baked potatoes.

Cut the jerky into small pieces before adding it to a cooked dish. For a softer texture, cover the pieces with hot water or broth and soak them for approximately 15 to 30 minutes before cooking.

Rehydrate only the amount you intend to use. Once moisture has been added back, don’t treat the jerky as a shelf-stable food. Add it promptly to the dish you’re preparing and refrigerate any leftovers.

Ways to Adjust the Flavor of Pork Jerky

Adjust the marinade to suit your preferred flavor:

  • Milder: Omit the red pepper flakes.
  • Smoky-sweet: Replace the brown sugar with ¼ cup maple syrup.
  • Tangier: Add 1 tablespoon apple cider vinegar.
  • Spicier: Add ¼ teaspoon cayenne pepper or ground chipotle pepper.

Keep the total amount of liquid approximately the same so the pork strips don’t become excessively wet. Record any changes so you can repeat a successful flavor combination in a future batch.

Pork Jerky FAQ

Can I make pork jerky safely at home?

Yes. Follow the pork-specific freezing recommendation, trim away visible fat, slice the pork no thicker than ¼ inch, and marinate it in the refrigerator. Heat the pork strips to an internal temperature of 160°F before dehydrating them at 140°F.

How long does homemade pork jerky last?

Properly prepared and dried pork jerky can be stored in a sealed container at room temperature for up to two weeks. For more conservative storage, refrigerate it and use it within one to two months. Freeze jerky that you want to keep longer.

What cuts of pork work best for jerky?

Lean pork loin or pork tenderloin works well. Trim away visible fat, connective tissue, and silverskin because fat doesn’t dehydrate properly and can become rancid during storage.

Why should pork be frozen for 30 days before making jerky?

The National Center for Home Food Preservation recommends freezing pork in portions no thicker than 6 inches at 0°F or below for at least 30 days before slicing and marinating it for jerky. This treatment helps destroy the Trichinella parasite. Freezing doesn’t destroy ordinary bacteria, so the pork must still reach an internal temperature of 160°F before dehydration.

Visit the homemade jerky guide for recipes using beef, chicken, turkey, fish, and hot honey chicken, along with general preparation, heating, dehydrating, doneness, and storage guidance.

If you're having issues with your jerky-making, check out my Jerky Troubleshooting Guide here.

Before you go, grab our free 5 Dried Food Recipes That Actually Taste Great PDF below—featuring carrot soup, minestrone, split pea soup, spicy beef jerky, and even banana cinnamon rolls.

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5 Free Dried Food Recipes
That Actually Taste Great

5 Easy Dried Food Recipes free PDF

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

Get your free copy now!

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