Secrets Of Making Pork Jerky From Pork Loin In Your Dehydrator. From Start To Finish.

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Hi friends, today we are making Pork Jerky from pork loin! The other white meat! Such an easy, fast, and passive thing to make to preserve the food you have with the skyrocketing prices of meat! Watch the video to see the trick on how easy it is to slice thin and get the perfect jerky at a fraction of the price! Thanks for watching and God Bless!

Christine's Routines

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Take 1 LB of meat and freeze for 30-45 minutes (depending on the thickness).
Cut as thinly as you can and trim off any extra fat.
Marinate overnight for 12-48 hours.
Pound out fibers and tendons flat with a meat tenderizer or hammer. (In my case! Ha!)

150 degrees for 4 hours in your dehydrator (or oven)

Pork Marinade for 1 pound of Pork Loin:
1/4 C Soy Sauce/Liquid Aminos
2 T Red Wine Vinegar
2 T Honey
1 tsp Worcestershire
2 tsp Liquid Smoke
1 tsp Chili Garlic Sauce
1 tsp Zesty Blend Seasoning
Dash Redmond's Real Salt
1/2 tsp Ginger
1/2 tsp Turmeric
1/2 tsp Black Pepper
1/2 tsp White Sesame Seed


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Equipment I use:
Sony ZV1
Fovitec
Rode Microphone

*DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission (at no cost to YOU). This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

0:00 - 1:13 Opening
1:14 - 2:20 Cutting meat for freezing
2:21 - 11:30 Making Marinade with all the ingredients
11:31 - 13:16 Cutting the meat in thin slices
13:17 - 14:09 Putting meat in Marinade
14:10 - 23:08 Getting meat pounded out and placed on the dehydrator
23:09 - 24:21 Checking on meat in dehydrator
24:22 - 24:55 Vacuum sealing Jerky
24:56 -25:52 Closing
25:53 - 26:24 Bloopers