Spicy Smoked Pork Jerky
Smoked Pork Jerky in a chipotle and citrus-flavored marinade.
Servings: 45 pieces
Calories: 34kcal
Equipment
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.
Nutrition
Serving: 1piece | Calories: 34kcal | Carbohydrates: 2g | Protein: 5g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 13mg | Sodium: 228mg | Fiber: 0g | Sugar: 1g
