For this recipe, I used pork loin that I hand cut into jerky slices. You can use any cut of meat that you prefer.
- 2 pounds pork, thinly sliced
- 3 cloves garlic, chopped
- 1/4 Asian pear
- 1/2 cup of soy sauce
- 1/2 cup of sugar
- Pinch of ground black pepper
- 1/8 cup of sesame oil
- 1/8 cup teriyaki sauce, with sesame seeds
- 1/8 cup gochujang
Combine all ingredients, except pork, in a fridge safe, non-reactive container.
Place sliced pork in the marinade and rest in the fridge for at least 4 hours, though overnight is best.
Preheat your grill to extreme smoke setting, >180*. You may also do this in your oven or in a dehydrator.
Lay jerky on a rack and pat dry to remove excess moisture.
Cook for 3 hours, checking with the bend test. The jerky should bend without breaking fibers.
Since there is no curing salt used in this recipe, please use proper storing techniques. I recommend air tight containers in the fridge or freezer.