Gochujang Pork Jerky Marinade

For this recipe, I used pork loin that I hand cut into jerky slices. You can use any cut of meat that you prefer.

Completed product


  • 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.

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