Crafting the Perfect Sweet & Spicy Korean BBQ Pork Jerky: A Homemade Recipe Guide
There’s a universal truth when it comes to Korean BBQ Pork: it’s irresistibly delicious. Imagine capturing that incredible sweet and spicy flavor in a chewy, satisfying jerky. This homemade Korean BBQ pork jerky recipe delivers just that – a truly amazing snack that’s so good, you’ll want to keep it all to yourself. Prepare to hide it from friends, your spouse, and even your children; it’s genuinely that addictive!
Just looking at that image makes my mouth water! I crafted this very recipe a few weeks ago, and as expected, not a single piece of that delectable jerky remains. It vanished quickly, a testament to its incredible flavor. Now, I find myself reminiscing and wishing I had just one more piece to savor.
Selecting and Slicing the Perfect Pork for Jerky
The foundation of outstanding pork jerky begins with selecting the right cut of meat. While both pork tenderloin and pork loin are viable options, my extensive experience has led me to strongly prefer pork tenderloin. I recently experimented with pork loin for a series of jerky recipes, including this Korean BBQ variation, and observed a noticeable difference. Pork loin tends to have more interior fat compared to tenderloin. This internal marbling, while often desirable for other culinary preparations, can be a disadvantage when making jerky as it affects both texture and shelf life. For consistently excellent results, I recommend sticking with pork tenderloin in the future due to its leaner profile.
Once you’ve chosen your pork tenderloin (or pork loin), the next crucial step is meticulous trimming. Begin by removing the fat cap and any other visible pockets of fat. This isn’t just about aesthetics; **eliminating as much fat as possible at this stage is vital for extending the jerky’s shelf life after it’s fully dried.** Fat can turn rancid quickly, compromising the quality and safety of your homemade jerky. After trimming, place the meat in the freezer for about an hour or two. This partial freezing firm up the meat, making it much easier to slice into uniform strips, which is essential for even drying.
With the fat meticulously trimmed and the meat slightly firmed from the freezer, it’s time to slice. For this Korean BBQ pork jerky, I typically slice **with the grain**, aiming for a thickness of approximately ⅛ to ¼ inch. Slicing with the grain results in a chewier jerky, a characteristic many jerky enthusiasts prefer. If you desire a more tender, easier-to-chew jerky, you can slice against the grain. Precision in slicing is key for consistent drying, so take your time to ensure each strip is as uniform as possible.
As you can see in the image of the sliced pork loin, despite trimming, some white streaks of interior fat are still visible. This further reinforces my preference for pork tenderloin when making jerky, as it naturally contains less of this undesirable internal fat. Ultimately, **pork tenderloin offers a superior base for crafting premium pork jerky.**
Related Page: Explore Dozens of Jerky Recipes – Click Here!
Crafting the Irresistible Korean BBQ Jerky Marinade
The heart of any great jerky lies in its marinade, and this Korean BBQ recipe is no exception. **I’ve successfully created a Korean BBQ jerky recipe in the past, and it consistently turns out amazing**, so much so that it’s featured in my cookbook (yes, a shameless but proud plug!). That particular recipe was designed for beef. Given its immense popularity, I decided to adapt and enhance it for pork, introducing a couple of additional ingredients to perfectly complement the pork’s texture and flavor.
Gathering the ingredients for this marinade should be relatively straightforward. Most items can be found at your local grocery store. However, one specific ingredient, rice wine, might require a trip to an Asian market. It’s important to note that **this is NOT rice wine vinegar**, which is readily available. We are looking for authentic Rice Wine, which adds a distinct depth of flavor to the marinade. Let’s dive into making this exceptional marinade:
To begin, combine all the marinade ingredients in a small bowl or, for convenience, directly into a large ziplock bag. This ensures easy mixing and even distribution. Once your flavorful marinade is ready, add the prepared pork jerky strips, making sure every strip is thoroughly coated. For optimal flavor penetration and even marination, **refrigerate the meat for 6 to 24 hours.** During this time, every 4 hours or so, gently mix the strips within the bag. This simple step ensures that all surfaces of the pork absorb the delicious Korean BBQ flavors evenly, resulting in a more consistent and rich taste in your finished jerky.
After the marinating period is complete, remove the pork jerky from the refrigerator. It’s crucial to drain any excess marinade. An easy and effective way to do this is by straining the pork jerky in a colander. **The jerky strips will not soak up all the liquid, and removing this excess marinade is important** for proper drying and to prevent a sticky, overly wet jerky. Allow it to sit in the colander for a few minutes to drip off.
Before proceeding to the drying phase, a final preparatory step is to pat the jerky strips thoroughly dry with paper towels. This seemingly small step is quite important. While you might worry about wiping away the flavor, rest assured, **the paper towels are designed to absorb surface moisture, not the infused marinade flavors.** By ensuring the strips are as dry as possible externally, you facilitate faster and more efficient drying, preventing the meat from steaming and helping achieve that perfect jerky texture. Don’t worry; your jerky will still be packed with an incredible amount of flavor!
The Essential Drying Process for Perfect Jerky
When preparing pork or turkey jerky, food safety is paramount. Following the guidelines recommended by the USDA, I always **pre-heat the meat to an internal temperature of 165°F**. This crucial step ensures that any potential bacteria are killed before the long, low-temperature drying process begins. To do this, pre-heat your oven to 350°F (175°C) and arrange your marinated jerky strips on baking sheets.
For best results during the pre-heat, **I highly recommend using a cooling rack placed atop a baking pan.** This elevates the jerky strips, allowing for better air circulation around them and preventing direct contact with the extremely hot baking sheet. While this might add a little extra time to the pre-heating process, it helps to ‘cook’ the meat more gently rather than searing it, preserving the ideal texture for jerky. To monitor the internal temperature accurately, wrap a thin piece of meat around an oven thermometer. Place this setup in the oven and bake until the jerky reaches an internal temperature of 165°F. In my experience, **it typically took about 22 minutes for the pork strips to reach this critical internal temperature.**
Once your jerky strips have achieved an internal temperature of 165°F, carefully remove them from the oven. Now, it’s time to transfer them to your chosen drying apparatus. I used my reliable Nesco Gardenmaster Dehydrator for this batch. Arrange the strips on the dehydrator trays, ensuring they are not touching and have ample space between them. This crucial spacing allows for consistent air flow, which is essential for the jerky to dry evenly and efficiently, preventing any damp spots or uneven textures.
**While a dehydrator is excellent, you can certainly use an oven or a smoker to make this delicious Korean BBQ pork jerky.** Each method offers slightly different results in terms of texture and flavor, but all can yield fantastic jerky. For comprehensive, step-by-step instructions on utilizing a dehydrator, an oven, or a smoker for your jerky-making adventures, be sure to visit my dedicated How to Make Jerky page, which provides detailed guidance for each method.
Mastering the Art of Jerky Readiness: The Bend Test
Determining precisely when your jerky is perfectly dried is a skill honed with practice, but there’s a reliable method to guide you. Begin testing for doneness around the 3 to 4-hour mark of the drying process. Select a piece of jerky from your dehydrator, oven, or smoker and allow it to cool to room temperature for about 5 minutes. Cooling is important because jerky will be more pliable when warm and firm up as it cools.
Once cooled, perform the essential bend test: **bend the jerky in half. It should bend and crack, but it must NOT break completely in half.** The ideal texture is firm yet still pliable, with a satisfying snap rather than a brittle break. As you bend or rip a piece, you should also observe white fibers in the meat. These fibers become really visible and distinct when the jerky is torn in half, indicating that the moisture content is just right and the meat structure has properly set.
If your jerky isn’t quite ready—if it breaks cleanly in half or feels too soft and pliable without any distinct fiber separation—continue drying it for another hour and then repeat the cooling and testing process. Patience is a virtue here; over-drying can result in brittle, less enjoyable jerky, while under-drying can compromise its shelf life. As a general guideline, **about 90% of the jerky I make typically finishes within 4 to 6 hours when using a dehydrator or oven, and a bit longer, 6 to 9 hours, when using a smoker.**
For this specific Korean BBQ pork jerky recipe, after the initial pre-heating in the oven, it took a perfect 5 hours to dry completely at a temperature of 145°F (63°C) in my dehydrator. The flavor profile is a true delight; it genuinely captures the essence of authentic Korean BBQ pork. The initial sweetness from the honey and brown sugar is perfectly balanced by the robust notes of sesame oil and the incredible kick from the chili garlic sauce. **The chili garlic sauce truly delivers a beautiful spicy element, making this jerky a fantastic combination of sweet AND spicy!**
Proper Storage for Long-Lasting Homemade Jerky
Once your delicious Korean BBQ pork jerky is perfectly dried, proper storage is key to maintaining its freshness and extending its shelf life. To make your jerky last as long as possible, using curing salt in the marinade is highly beneficial, as is storing it in airtight containers. Air and moisture are the enemies of jerky, so minimizing their exposure is crucial.
For comprehensive guidance and detailed steps on how to maximize the shelf life of your homemade jerky, I’ve put together a dedicated resource. You can find invaluable information on storing jerky, including tips on vacuum sealing, using oxygen absorbers, and ideal storage conditions. **I highly recommend checking it out to ensure your jerky remains fresh and flavorful for as long as possible!**
Expert Tips for Outstanding Korean BBQ Pork Jerky:
- **Thorough Fat Trimming:** Always trim all visible fat from the meat before marinating. This significantly contributes to a longer-lasting jerky once it’s finished drying, as fat can spoil quickly.
- **Extend Shelf Life with Curing Agents:** Incorporate curing salt or celery juice powder into your marinade. These ingredients not only enhance safety by inhibiting bacterial growth but also play a role in preserving the jerky’s quality over time.
- **Optimal Marination for Flavor:** Aim for the longer end of the marinating spectrum—closer to 24 hours. This extended period allows the pork to fully absorb the rich Korean BBQ flavors, resulting in the most intense and delicious jerky.
- **Choose the Right Cut:** While pork loin can be used, pork tenderloin is consistently my favorite cut for jerky due to its leanness. Pork loin can be a little too fatty, which impacts both texture and preservation.
- **Consider Local Honey:** If possible, use local honey in your marinade. Beyond its sweet flavor, local honey contains local pollen, which some believe can help strengthen a person’s immune system and potentially reduce pollen allergy symptoms.
For more in-depth directions on various methods to dry your jerky, make sure to visit my comprehensive page: Jerky Making Methods.
Korean BBQ Pork Jerky
Pin Recipe
Ingredients
Lean Meat
- 1 lb Pork Loin or Tenderloin
Marinade
- ¼ cup rice wine
- ⅓ cup soy sauce
- ¼ teaspoon sesame oil
- 1 tablespoon chili garlic sauce
- 1 teaspoon honey (local)
- 1 tablespoon brown sugar
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teaspoon black pepper
- 2 green onions (chopped)
- ¼ teaspoon curing salt (optional)
Equipment
Instructions
- Trim all visible fat from the pork and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
- Remove the meat from the freezer and slice ¼” strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Visit my page on slicing jerky for more information.
- Add sliced pork to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
- Place strips on cooling rack atop a baking sheet and ‘cook’ in the oven for 22 minutes at 350F or until the internal temperature of the strips reaches 165F. Remove from the oven.
- Continue to dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 5 hours at 145F.
- The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.
Pro Tips
Old Pro Tips:
- Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
- Use curing salt or celery juice powder to extend the life of the jerky
- Marinate closer to 24 hours for the most intense flavor
- Pork Tenderloin is my favorite cut of pork to use, pork loin is a little too fatty
- Use local honey (it contains local pollen and can strengthen a person’s immune system as well as reduce pollen allergy symptoms)