This Spicy Smoked Pork Jerky is marinated in a chipotle and citrus marinade with just the right amount of spice to keep you hankering for one more piece. Although I created this recipe to be prepared in a Traeger, you can also use a dehydrator or an oven if you need to. If you're looking for more smoked food recipes, check out my Traeger Smoked Turkey Breast recipe!
About this Recipe
I'll never forget the first time I tried smoked pork jerky. I mean it was just a few weeks ago 😬. While driving on a long stretch of road called Farm to Market, we decided to stop at a pork processing establishment called Farm to Market Pork & Beef.
Honestly, we have been driving past this place for the past three years. At least every other time one of us will suggest that "we need to stop and check this place out one of these days." Well, a few weeks ago we decided to seize the day!
After looking around to see what they had to offer, we settled on a package of jalapeno brats and some smoked pork jerky. Although we've been making jerky for years, we never considered making smoked pork jerky. We were intrigued and had to try it!
Well, the jerky did not disappoint! We managed to devour it before we made it back to the house. We decided right then and there that the first recipe we were going to attempt on our new Traeger was smoked pork jerky!
Why This Recipe Works
First, let me tell you what doesn't work with some jerky brands. For starters, I hate it when jerky is overly sweet. To me, it defeats the purpose of eating jerky. Jerky is supposed to be a low-carb snack, darn it!
The other thing I dislike about some jerky brands is that they use way too much black pepper. The truth is, I've never loved black pepper. In fact, I usually use it sparingly (with the exception of Bucatini Cacio e Pepe).
What I do LOVE is spicy, smoked jerky with BOLD flavors. I kept all this in mind when choosing what ingredients to add to the pork jerky marinade.
Using soy sauce for the saltiness and a mix of orange and pineapple juice for the sweetness was a good way to go. However, my favorite part just might be the spice and flavor of the chipotle peppers in adobo sauce.
Honestly, this marinade just might be better than my elk jerky marinade... well, maybe.
What Goes Into This Recipe
Recipe Ingredient Notes
- Pork Tenderloin — The best cut of meat to use for making pork jerky is pork loin. The loin should be sliced against the grain.
- Orange/Pineapple Juice — To add a bit of sweetness and tang, I used a combination of freshly squeezed orange and pineapple juice. However, you can use either one or a combination of the two.
- Pomegranate Molasses — Pomegranate Molasses adds another depth of flavor but can be left out since we're only adding 1 tablespoon and most people don't already have some. However, if you'd like to add it, you can purchase Pomegranate Molasses on Amazon.
- Chipotle in Adobo Sauce — The spice in the marinade comes from the chipotle peppers (jalapeno peppers). I used ½ of a 7-ounce can. To reduce the amount of spice less may be used.
How to Make This Recipe
1. Slice the pork against the grain into 2" x 6" strips that are ⅛" to ¼" thick.
2. Mix the remaining ingredients and blend until you have a smooth marinade.
3. Next, layer the marinade and the pork strips inside a large ziplock bag. Massage the marinade into the pork for a few minutes to make sure all the strips are coated in the marinade. Refrigerate for a minimum of 8 hours or preferably overnight.
4. Heat the Traeger to 180 degrees F. Place the pork strips on a rack or directly on the grate and smoke for 5 to 6 hours or until the meat is dry but still pliable.
If the cooled jerky is bent in half, it should bend but not break.
Oven Directions
- Preheat oven to 175 degrees F
- Place jerky on a wire rack, with a foil-lined tray underneath. Allow room for air circulation between the jerky pieces.
- Bake until dry and leathery or approximately 3 to 4 hours.
Dehydrator Directions
- To prepare this pork jerky recipe in a dehydrator, place the pork strips on the dehydrator trays leaving enough space for air circulation.
- Use the jerky settings for your particular model to determine the temperature and length of time to dehydrate the pork. It takes approximately 6 hours to make jerky in my dehydrator.
Recipe FAQs and Expert Tips
Pork tenderloin is the best cut for making pork jerky. Tenderloin has the right texture and is pretty lean. Make sure to trim off any excess fat before slicing and marinating the pork because the fat will cause the jerky to go rancid quicker.
There's no reason why you can't dehydrate pork or use it to make pork jerky. You just have to follow proper food-handling guidelines. This includes avoiding cross-contamination, sanitizing the work area, and washing your hands frequently while handling the raw pork.
You also need to make sure that the pork is cooked to the right temperature.
The taste of pork jerky will obviously depend on the marinade used prior to dehydrating or smoking the jerky.
With the right marinade, the pork can taste spicy, salty, or sweet. Pork Jerky can also be smokey or peppery, depending on the amount of smoke and pepper used in preparing it.
Still, another factor that can determine the taste is the flavor of the pellets used.
There are many factors that affect how long your jerky will last. Let's take a look at a few of these factors:
1. Cool Completely — Allow the jerky to cool completely before storing, otherwise, the warm jerky will create condensation in the bag or container that it's stored in. The moisture will encourage bacteria growth.
2. Proper Storage — Store cooled jerky in an airtight container. Using a vacuum sealer is a great option. Storing the jerky in a refrigerator extends its life while freezing it extends its life even further.
3. Cure — Using a cure is yet another way to extend the life of your jerky. The pink curing salt inhibits bacteria growth and helps to maintain the flavor and appearance of the jerky. 1 teaspoon is enough to cure 5 lbs. of meat, so you would need ½ of a teaspoon for this recipe.
- Slicing the pork is easier if the pork is semi-frozen instead of completely thawed.
- The pellet flavor used to make smoked pork jerky depends on your preference. We used hickory, but cherry, alder, pecan, apple, or maple would be great options as well.
- Pomegranate molasses is more tart than sweet. If you decide to replace it, add 1 tablespoon of blackstrap molasses plus one teaspoon of vinegar to the marinade.
- If using a dehydrator or an oven to make this jerky, you will want to add a teaspoon of liquid smoke to the marinade to give the jerky a smoky flavor.
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Spicy Smoked Pork Jerky
Equipment
- Traeger, dehydrator, or oven
Ingredients
- 2½ lbs pork tenderloin
- 3½ ounces chipotle peppers in adobo sauce (½ can)
- ⅓ cup orange juice (or pineapple juice or 50/50 of each)
- ⅓ cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon pomegranate molasses (or replace with 1 tablespoon blackstrap molasses and a teaspoon of vinegar)
- 1 tablespoon Worcestershire
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon crushed red pepper
Instructions
- Slice the pork against the grain into 2" x 6" strips that are ⅛" to ¼" thick.
- Mix the remaining ingredients and blend until you have a smooth marinade.
- Layer the marinade and the pork strips inside a large ziplock bag. Massage the marinade into the pork for a few minutes to make sure all the strips are coated in the marinade. Refrigerate for a minimum of 8 hours or preferably overnight.
- Heat the Traeger to 180 degrees F. Place the pork strips on a rack or directly on the grate and smoke for 5 to 6 hours or until the meat is dry but still pliable.
Notes
- Slicing the pork is easier if the pork is semi-frozen instead of completely thawed.
- The pellet flavor used to make smoked pork jerky depends on your preference. We used hickory, but cherry, alder, pecan, apple, or maple would be great options as well.
- Pomegranate molasses is more tart than sweet. If you decide to replace it, add 1 tablespoon of blackstrap molasses plus one teaspoon of vinegar to the marinade.
- If using a dehydrator or an oven to make this jerky, you will want to add a teaspoon of liquid smoke to the marinade to give the jerky a smoky flavor.
Tom says
To clarify, you mention both pork loin and tenderloin, which are two different things. The pictures seem to show pork loin, the larger of the two. And getting 2" x 6" slices across the much smaller tenderloin would be difficult. Could you specify which you were using here? I'm sure either would be great, just the tenderloin pieces would be smaller bites.
Like you, have made many batches of beef and chicken jerky. Local store has Buy One Get One on pork products. What could I use it for??? Pork jerky?? Got me looking, found your recipe.
Thank you!
Hilda Sterner says
Hi Tom, I've done it with both. The first time I used pork loin and the second time they only had tenderloin so I tried it with that. It was excellent with both! But like you mentioned, the ones with the tenderloin were smaller pieces. Thanks!
Bryan says
If I use pink salt, should I wash it before going on the smoker?
Hilda Sterner says
Hi Bryan, I'm a bit confused by your question. Do you mean the pink curing salt? If so, no, it'll be mixed in with the marinade. If you mean regular pink salt, you wouldn't be able to wash that off either, since it will be diluted into the marinade. I hope that answered your question!
Kelly Methey says
This pork jerky is so delicious! We just love it. Plus it is so easy to make, why would you ever want to buy it when you can do it yourself?
All I can say is, try it, you’ll like it! Yum!
cheryl says
perfect balance of tart and hot, wow. Love this recipe!!! Mine took 8 hours in the regular oven, but I may not have had enough air circulation. Next time may try draping from bamboo skewers in the air fryer.
Hilda Sterner says
Thanks, Cheryl, I'm glad you like the flavor. I need to make another batch soon. First two batches disappeared pretty quickly!
Kelly Methey says
You make it sound so easy and absolutely delicious!
Hilda Sterner says
Let me know what you think!