Korean BBQ Pork Jerky

Step 1

Trim all visible fat from the pork and place in freezer for an hour or two to partially freeze.

Step 2

While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.

Step 3

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.

Step 4

Add sliced pork to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.

Step 5

After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.

Step 6

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.

Step 7

Continue to dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 5 hours at 145F.

Step 8

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.