If you’re looking for an easy and delicious way to get your daily protein, then you need to try this teriyaki pork jerky recipe!
Pork is an excellent source of long-lasting protein, and the teriyaki sauce gives it a delicious flavor. Plus, this recipe is simple enough that anyone can make it.
Just follow the recipe below, and you would have a batch of delicious teriyaki pork jerky. Enjoy!
Ingredients
Before you start making Teriyaki pork jerky, make sure that you have the following ingredients:
- 1 lb. of boneless pork leg
- 1/2 cup Kikkoman Teriyaki Marinade
- 1 tbsp. Worcestershire sauce
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. ginger ground
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1 tsp. liquid smoke hickory
- 2 tsp. brown sugar
Prepearing the Pork
For this recipe, I decided to try boneless chops, which I bought at Walmart for $5.45/per lb.
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Get a sharp knife. Cut any fat from the pork.
I initially weighed the meat to determine how much pork we’ll have after dehydrating it.
Now it’s time to cut the pork. My suggestion is to place your pork in the freezer for one to two hours before cutting, as cutting slightly frozen meat is easier. Try to slice the pork as thinly as you can.
The next step is to gather all the ingredients and make a marinade. You’ll need to mix the ingredients that we listed above in the right proportions.
See the measuring cup below.
Now you’ll mix your marinade and pork, letting it sit between 6 and 24 hours. The longer you marinate the meat, the stronger the flavor is.
Drying the Pork
After marinating the pork, you’ll need to drain any excess liquid. You can do this by placing the pork on a paper towel for a few minutes. The paper towel(s) will absorb any excess marinade.
If you don’t want to use a dehydrator, you can dry your pork in an oven or in an electric smoker. I prefer to use a food dehydrator.
- EVEN HEAT DISTRIBUTION: 600 watts of drying power provides even heat distribution; consistent drying that is four times faster than other food dehydrators
- ADJUSTABLE TEMPERATURE CONTROL: The adjustable temperature control (95°F -160°F) gives you the flexibility to achieve the best results when drying different foods that need varying temperature settings
- EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
- EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
- ACCESSORIES INCLUDED: (2) Fruit Roll Sheet, (2) Clean-A-Screens, a sample of Jerky Seasoning & Cure, and (1) Care & Use Guide
The best way is to put the pork on the dehydrator trays and dry it at 160 degrees F for 6 hours. This will make a pork tender with a slight crisp taste – just how I like it! Your pork may take from 5 to 8 hours to fully dehydrate, depending on what thickness of meat you have and your taste preferences.
We weighed the meat before we cooked it. It was428 grams or 15.1 oz. After we cooked it, the weight was less – 176 grams or 6.21 oz. It means that there is 58% less meat!
Recipe
- serves 5 people
- preparation time: 30 minutes
- marinade time: 6 hours
- drying time: 6 hours
| Ingredients | Cost | |
| 1lb of boneless pork leg | $5.45 per 1 lb. at Walmart | |
| 1/2 cup Kikkoman Teriyaki Marinade | $12-13 dollar range for 2 pk 10 oz. each (1/2 cup or 4 oz. = $4.40) | |
| 1tablespoon Worcestershire sauce | $1.00 for a 10 oz. container at Walmart (6 tsp. per oz. means that 1 teaspoon equates to 0.10 cents) | |
| 1 teaspoon sea salt | $1.96 for 2.12 oz. a container at Walmart (6 tsp. per oz. means that 1 teaspoon equates to 0.15 cents) | |
| 2 tablespoon brown sugar | $2.17 for 2lb. a container at Walmart (31 tbsp. per pound means that 2 tbsp. equates to 0.07 cents) | |
| 1/2 teaspoon ground black pepper | $3.98 for 3.12 oz. a container at Walmart (6 tsp. per oz. means that 1 teaspoon equates to 0.21 cents or 0.11 cents per 1/2 teaspoon) | |
| 1/2 teaspoon onion powder | Between $4 and $5 for a 1.73 oz. container (6 tsp. per oz. means that 1 teaspoon equates to 0.38 cents or 0.20 cents per 1/2 teaspoon) | |
| 1/2 teaspoon garlic powder | Between $4 and $5 for a 2.33 oz. container (6 tsp. per oz. means that 1 teaspoon equates to 0.28 cents or 0.14 cents per 1/2 teaspoon) | |
| 1/2teaspoon ginger ground | $4 – 5 dollar range for a 1.64 oz. container (6 tsp. per oz. means that 1/2 teaspoon equates to 0.20 cents) | |
| 1teaspoon liquid smoke hickory | $1.34 for a 4 oz. container at Walmart (6 tsp per one oz. means that 1 teaspoon equates to 0.05 cents) | |
| Total Cost: | $10.92/6.5 oz. (full cost: meat + ingredients) |
Shot Instruction
Equipment
Ingredients
- 1 lb of boneless pork leg
- 1/3 cup Kikkoman Teriyaki Marinade
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sea salt
- 2 tablespoons brown sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger ground
- 1 teaspoon liquid smoke hickory
Instructions
- Cut fat from your pork and put pork in a freezer for 1-2 hours.
- Cut pork into slices no more than ¼ inch thick, cutting across or against the grain.
- Mix all ingredients for your marinade, add your pork in a container or Ziploc bag with the marinade, and then place it in the fridge for 6-24 hours.
- Remove excess liquid from the meat with a paper towel and dry the meat in a food dehydrator, oven, or electric smoker for 6-8 hours or until it bends without snapping when you bend it.
Nutrition
"You might be a redneck if you think that beef jerky and moon pies are two of the major food groups."
-- Jeff Foxworthy
