Can Jerky Be Made with Pork? A Guide to Safe & Delicious Recipes

January 2, 2026 •

3 min read

According to food safety guidelines from the USDA, jerky can be made from almost any lean meat, including beef, pork, or game. This confirms that yes, you can make jerky with pork, provided you follow the right preparation and cooking steps to ensure a safe, high-quality finished product. Pork jerky can offer a unique and flavorful twist on this classic protein-packed snack.

Quick Summary

Homemade pork jerky is not only possible but can be a delicious alternative to beef. Essential steps include choosing lean cuts, proper trimming, and following critical food safety precautions like pre-heating the meat to a safe temperature before drying.

Key Points

Safety First: Heat pork jerky to an internal temperature of 160°F to ensure it's safe to eat, typically done by pre-boiling or pre-baking before drying.
Choose Lean Cuts: Use lean cuts like pork loin, tenderloin, or leg to prevent fat from becoming rancid during storage.
Slice Uniformly: Cut pork into uniform strips about 1/4 inch thick to ensure consistent drying times. Slice with the grain for a chewy texture or against it for a more tender result.
Refrigerate During Marination: Marinate your pork strips in the refrigerator to inhibit bacterial growth and keep the meat within safe temperature ranges.
Proper Storage is Key: Store finished jerky in airtight containers, refrigerate for up to a month, or freeze for several months to maximize freshness and safety.

The Truth About Making Pork Jerky

While beef is the most common meat used for jerky in the United States, pork is an equally viable and delicious option. Historical concerns about the Trichinella parasite in pork have largely been mitigated by modern farming. However, for homemade jerky, proper handling and cooking are crucial for safety. The USDA recommends heating meat to 160°F to eliminate pathogens. It's essential to include a high-heat step, either before or after drying, as low-temperature drying alone is insufficient for safety.

Essential Food Safety Steps for Pork Jerky

To ensure safe homemade pork jerky, follow these guidelines:

Deep Freeze the Meat: Freezing can help destroy parasites, particularly with wild game, though a reliable heat step is more critical.
Maintain Cleanliness: Use clean equipment and sanitize surfaces that contact raw meat.
Refrigerate During Marination: Marinate meat in the refrigerator at 40°F or below.
Pre-heat the Meat: Before drying, heat strips to an internal temperature of 160°F. This can be done by boiling in the marinade for 5 minutes or baking.
Dry Properly: After heating, dry at 140-160°F in a dehydrator or oven.
Alternative Post-Drying Heat: If not pre-heated, bake dried strips at 275°F for 10 minutes.

Choosing the Best Pork Cut for Jerky

Selecting a lean cut is vital to prevent fat rancidity during storage. Good options include:

Pork Loin: Lean, economical, and easy to slice.
Pork Tenderloin: Very lean and tender.
Boneless Pork Leg: Lean and affordable.

Pork vs. Beef Jerky: A Comparison


Feature	Pork Jerky	Beef Jerky
Best Cuts	Loin, tenderloin, leg (lean)	Round, flank steak, brisket (lean)
Flavor Profile	Often milder, pairs well with sweet and savory flavors like teriyaki or maple.	Robust, classic savory and smoky flavors.
Fat Content	Lean cuts are essential; any fat can turn rancid and spoil faster.	Lean cuts are also preferred to prevent spoilage.
Texture	Can range from tender to chewy depending on the cut and slicing method.	Typically known for its robust, chewy texture.
Cost	Often more affordable per pound than most beef cuts used for jerky.	Can be more expensive, especially for lean, high-quality cuts.

Flavor Variations for Pork Jerky

Pork's mild flavor complements various marinades:

Sweet & Spicy: Brown sugar, soy sauce, liquid smoke, cayenne.
Teriyaki: Classic teriyaki with garlic and ginger.
Maple Glazed: Sweet maple or honey flavor.
Asian BBQ (Bak Kwa): Minced pork with a sweet, savory marinade.

Ground pork can also be used in a jerky gun with seasoning, requiring a 160°F internal temperature.

Storing Your Homemade Pork Jerky

Proper storage extends shelf life after drying and cooling:

Room Temperature: Store in an airtight container for 1–2 weeks.
Refrigeration: Use airtight or vacuum-sealed bags for 1–2 months.
Freezing: Vacuum-seal for several months of long-term storage.

Conclusion

Making jerky with pork is not only possible but results in a tasty, often more affordable snack. Key factors for success are using lean cuts, trimming fat, and strictly following food safety with a 160°F heating step before drying. Explore various flavors and prioritize safety for a delicious homemade treat. For more information, consult the USDA Food Safety Guidelines.

Frequently Asked Questions

Yes, homemade pork jerky is safe to eat as long as you follow proper food safety procedures. The most crucial step is to heat the meat to an internal temperature of 160°F (165°F for ground pork) before or after the drying process to kill any harmful bacteria or parasites.

The best cuts of pork for jerky are lean ones with minimal fat, such as pork loin or pork tenderloin. Using lean meat is important because fat can turn rancid during storage, affecting the jerky's flavor and longevity.

Yes, you can use ground pork, but it presents a higher risk of bacteria and requires an extra heat treatment step. The USDA recommends cooking ground meat jerky to an internal temperature of 165°F and following manufacturer directions for heating at the end of drying.

The most effective way to eliminate the Trichinella parasite is by cooking the pork to a safe internal temperature of 160°F. Deep freezing can also work but is often unreliable in a home setting, so heating is the safest bet.

No, you do not need a food dehydrator. Jerky can also be made in a conventional oven on its lowest heat setting, often with the door propped open to allow moisture to escape.

The shelf life depends on the storage method. In a sealed container at room temperature, it lasts about 1–2 weeks. In the refrigerator, it can last 1–2 months. For the longest storage, vacuum-seal and freeze it for several months.

Homemade jerky is typically done when a test piece, cooled to room temperature, can be bent without breaking completely. The meat should be dry and firm, but still pliable, with no moist or soft spots.