Pork Jerky Savory

Lately, I’ve been on a protein snack kick, and this one might be a keeper since pork is cheaper than beef right now. It’s quick to make too—ready to snack on in about three hours from start to finish. I tried it two ways: rolled out into one big piece and shaped into skinny logs. The logs definitely wore me out since my hands got tired squeezing them out, whereas rolling out one large piece and cutting it later was much easier. Both versions were delicious, and I still can’t decide which I like better—guess I’ll have to make another batch to find out. I used extra pork loin, grinding it up with the fat, and it stores nicely in glass jars in the fridge, making it easy to spot when I’m hunting for a snack.  This is a good option for those who don't like sweet jerky.

Ingredients

  • 2 pounds ground pork
  • 2 1/2 t salt
  • 2 t black pepper
  • 1 t garlic powder
  • 1/2 t paprika
  • 1/2 t gochugaru , Korean chili pepper powder
  • 1 t shoyu

Directions

  1. Set smoker to 200F.
  2. Mix all ingredients until sticky.
  3. Divide the meat mixture in half .
  4. Use 2 sheet pans lined with silicone mats.
  5. If your hands are strong to pipe them into logs, use a piping bag or plastic bag and cut the tip large enough to make it easier to pipe or roll on to the pan and use a parchment paper to cover and roll out thin.
  6. Place on smoker about 2.5 to 3 hours. Flip every hour for crispy edges.
  7. Refrigerate in an airtight container and store in the refrigerator.