Craving a protein-packed snack that'll set your taste buds on fire? Get ready to elevate your jerky game with this mind-blowing Spicy Smoked Pork Jerky that transforms ordinary pork loin into an explosive flavor experience! Imagine tender, perfectly seasoned meat strips infused with smoky, spicy goodness that will have you reaching for more with every bite. Whether you're a jerky enthusiast, a spice lover, or just someone looking to impress your friends with homemade snacks, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 pounds pork loin, sliced into thin strips
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
Instructions
- Trim any visible fat from the pork loin to ensure a leaner jerky and better preservation.
- Slice the pork loin against the grain into uniform 1/8 to 1/4 inch thick strips, ensuring consistent drying and texture.
- In a large mixing bowl, combine soy sauce, Worcestershire sauce, hot sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper to create a marinade.
- Place the pork strips into the marinade, ensuring each piece is completely coated. Cover and refrigerate for 4-6 hours, allowing the meat to absorb the flavors.
- Remove the marinated meat from the refrigerator and pat each strip dry with paper towels to remove excess moisture.
- Preheat your smoker to 165°F (74°C) with mild wood chips like apple or cherry for additional smoky flavor.
- Arrange the meat strips on smoker racks, ensuring they do not overlap and have adequate air circulation.
- Smoke the jerky for 4-6 hours, checking periodically to ensure even drying and internal temperature reaches 160°F (71°C) for food safety.
- The jerky is done when it bends without breaking and has a dry, leathery texture.
- Allow the jerky to cool completely at room temperature, then store in airtight containers or vacuum-sealed bags.
Tips
- Choose the right cut: Use lean pork loin to ensure your jerky isn't too fatty and dries properly.
- Slice consistently: Uniform 1/8 to 1/4 inch thick strips guarantee even drying and perfect texture.
- Marinate thoroughly: Let the meat sit in the marinade for the full 4-6 hours to maximize flavor absorption.
- Wood chip selection matters: Apple or cherry wood chips provide a subtle, complementary smoky flavor without overpowering the spices.
- Temperature is crucial: Maintain a steady 165°F in your smoker and ensure the internal meat temperature reaches 160°F for food safety.
- Test for doneness: Jerky should bend without breaking and have a dry, leathery texture.
- Proper storage: Once cooled, store in airtight containers or vacuum-sealed bags to maintain freshness and prevent moisture.
- Experiment with heat: Adjust cayenne pepper quantity to match your spice tolerance.
- Pat meat dry: Remove excess moisture before smoking to achieve the best jerky texture.
- Patience is key: Don't rush the smoking process; slow and steady ensures the best results.
Nutrition Facts
Calories: kcal
Carbohydrates: 2g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: 36mg
