Spicy Smoked Pork Jerky

4.81 from 21 votes

Smoked Pork Jerky in a chipotle and citrus-flavored marinade.

Prep Time15

Cook Time6

Marinating Time8

Total Time14 15

Course: Appetizer, Snacks

Cuisine: American

Servings: pieces

Calories: 34kcal

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

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.

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.