Pork Loin Jerky Recipe and a Holiday Slate Cheese Board

I’m a big fan of good jerky. Do you find that it is typically a ‘guy’ thing to eat jerky? For whatever reason it seems that I rarely see a woman get excited to tear into a bag of jerky, but when a guy sees that jerky is available well then it seems like it is a whole different ball game. I know from my experience that seems to be the case, and hence why I tend to make my own. I just think that when looking at the cost, and ingredients for that matter, that jerky can be expensive. Not only that but I do not even know what a lot of those ingredients are in the jerky! Recently there were pork loins on sale and as I was purging one of our large freezers for a good thaw and cleaning, I decided to pull a couple of pork loins out to be used as sandwiches, but then quickly thought of trying out making jerky with the lean pork. Glad I did because this pork loin jerky was money well spent.

Pork Loin Jerky Recipe
Pork Loin Jerky Recipe

Let’s get started on this simple pork loin jerky recipe.

Ingredients:

  • 1 1/2 lb pork loin, trimmed of fat, cut into 1/2 inch medallions with the grain
  • 1 tbsp worchestershire sauce
  • 1 tbsp light brown sugar
  • 1 tbsp light soy sauce
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 dashes of liquid smoke, hickory flavor
  • 1/2 tsp garlic powder

First start by cutting the pork loin. I like to have mine almost slightly frozen so that it is way easier to slice, and you get really even slices.

Mix all of the everything but the pork in a bowl. Mix it really well. I like to use kitchen safe disposable plastic gloves when mixing so if you have them, strap them into place. Make sure all of the pork is completely marinated in the pork, and gently massage if possible. Cover the bowl and place in the refrigerator overnight to marinate, or at least four hours.

Next is the food dehydrator. Make sure the grates are cleaned and everything is ready to go. take the bottom rack and start laying pieces of the pork around the tray. Keep in mind some dehydrators are different shapes so the racks may be rectangular. If you are baking, Google ‘how to make jerky in the oven’. Do not crowd or overlap any of the pork pieces.

Continue with the pork on the remaining dehydrator racks. Stack the racks accordingly, cover, and turn on the dehydrator. For the most part you are done and simply have to wait about 5 hours for the pork to be jerky.

Pork Loin Jerky Recipe
Pork Loin Jerky Recipe

Once the jerky is done (it should be completely dry, but not like a shoelace as you still want to be able to easily eat through it), take them off of the rack (they will be slightly hot) and let cool before storing them. Once cooled, I like to keep half and then vacuum seal the rest. I learned the hard way some time ago when making a batch of jerky that when I placed them into a ziplock bag that the moisture got trapped and when pulling some out of the refrigerator, only a couple of days later, they were covered in mold. No bueno.

The end result is a really great pork jerky. Heck you would probably not even know it was pork if it wasn’t for the medallion cut! The light smokiness was all due to the liquid smoke, and trust me a little goes a long way. My taste testers came out of their rooms with excitement, and sure enough the pork loin jerky was a hit. The pork jerky makes a great holiday snack and can go well with an array of holiday servings, and in my case cookies and cheese.

The board I like to serve holiday appetizers on is this slate cheese board from Brooklyn Slate Company (comes with a nice maple cutting knife, chalk, bag, and you can even get it engraved). The cheese board actually elevates the low brow jerky into a more stunning presentation. Having the jerky on the board, alongside some funky cheese and some homemade cookies only resulted in a couple of slices of cheese being left, only after minutes of setting it out on display. The slate board that attracted so many quickly became a hit. I did not even get to use the chalk to write little notes on the board such as ‘pork jerky’, ‘manchego’, and ‘pecan pralines’. Next time. There is always next time.

Brooklyn Slate Cheese Board
Brooklyn Slate Cheese Board, @hometonest #hometonest, #slatecheeseboard #charcuterie #gifts

Happy holidays everyone (I know it’s early but my schedule is so random nowadays)! If you are looking for a unique appetizer to share, or a great holiday vessel to serve on, give these two a shot. They are both well worth it!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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