Air Fryer Oven Pork Jerky Recipe

Pork loin: The main protein for the jerky, sliced thinly for even drying.

Soy sauce: Adds a salty and umami flavor to the marinade.

Brown sugar: Provides sweetness and helps with the caramelization process.

Garlic powder: Adds a subtle garlic flavor without the moisture of fresh garlic.

Onion powder: Enhances the overall flavor profile with a hint of onion.

Smoked paprika: Gives a smoky depth and a bit of color to the jerky.

Black pepper: Adds a touch of heat and balances the sweetness.

When slicing the pork loin, ensure the pieces are uniformly thin to guarantee even cooking. A partially frozen loin can make this task easier, allowing for more precise cuts.

• sliced thin pork loin - Substitute with beef sirloin: Beef sirloin has a similar texture and can be easily sliced thin for jerky.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• brown sugar - Substitute with honey: Honey adds sweetness and helps with the caramelization process.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar flavor profile and texture.

• smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky and slightly spicy flavor.

• black pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor profile.

• Allow the pork jerky to cool completely after cooking. This ensures that any residual moisture evaporates, which helps in preventing mold growth.

• Store the cooled jerky in an airtight container. Glass jars with tight-fitting lids or vacuum-sealed bags are excellent choices to maintain freshness.

• For short-term storage, keep the container in a cool, dry place. The pantry or a kitchen cupboard works well, and the jerky should stay fresh for up to 1-2 weeks.

• For longer storage, place the airtight container in the refrigerator. This extends the shelf life to about 1 month, keeping the jerky flavorful and safe to eat.

• If you want to store the pork jerky for an extended period, freezing is the best option. Use vacuum-sealed bags or heavy-duty freezer bags to prevent freezer burn.

• Label the bags with the date of preparation. This helps you keep track of how long the jerky has been stored.

• When ready to enjoy, thaw the frozen jerky in the refrigerator overnight. Avoid thawing at room temperature to prevent any potential bacterial growth.

• For a quick snack, you can also enjoy the jerky straight from the freezer. It will be slightly chewier but still delicious.

• Always check the jerky for any signs of spoilage before consuming. If it has an off smell, unusual color, or mold, discard it immediately.

• To maintain the best texture and flavor, consume the pork jerky within the recommended storage times.

• Microwave Method:

  1. Place the pork jerky on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30 seconds to 1 minute, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Arrange the pork jerky on a baking sheet in a single layer.
  3. Heat for about 10 minutes, or until warmed through, flipping halfway for even heating.

• Air Fryer Method:

  1. Preheat the air fryer to 250°F (120°C).
  2. Place the pork jerky in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add the pork jerky and cover with a lid.
  3. Heat for 2-3 minutes on each side, or until warmed through, being careful not to overcook.

• Steaming Method:

  1. Bring a pot of water to a gentle simmer.
  2. Place the pork jerky in a steamer basket over the simmering water.
  3. Cover and steam for 3-5 minutes, or until the jerky is warmed through and slightly rehydrated.

• Knife: To slice the pork loin thinly and evenly.

• Cutting board: Provides a stable surface for slicing the pork.

• Mixing bowl: To combine the marinade ingredients and marinate the pork slices.

• Measuring cups: To measure out the soy sauce and brown sugar accurately.

• Measuring spoons: To measure the garlic powder, onion powder, smoked paprika, and black pepper.

• Air fryer oven: To cook the pork slices at a low temperature, turning them into jerky.

• Tongs: To flip the pork slices halfway through the cooking process.

• Airtight container: To store the cooled jerky and keep it fresh.

Slice uniformly: Use a meat slicer or a sharp knife to ensure all pork slices are the same thickness for even cooking.

Quick marinade: To speed up the marinating process, use a vacuum sealer to help the marinade penetrate the pork faster.

Batch cooking: Prepare larger batches of pork jerky and store them in the freezer for future use.

Preheat efficiently: Preheat the air fryer oven while you arrange the pork slices to save time.

Use parchment paper: Line the air fryer basket with parchment paper for easy cleanup.