This pork jerky recipe is made in an air fryer. Pork jerky stores well, so it's a perfect snack for camping, hiking, fishing, hunting, or any outdoor activity. I typically leave the jerky making to my husband, but I got an air fryer and decided to try it myself. While it does take time, the dehydrator method he uses takes much longer. This method was easy and the jerky was full of flavor — overall, I was impressed! Store jerky in an airtight container in the refrigerator for up to 30 days.
Ingredients
- ground pork: 2 pound
- sesame oil: 1 Tbsp
- Sriracha: 1 Tbsp
- soy sauce: 1 Tbsp
- rice vinegar: 1 Tbsp
- salt: 0.5 tsp
- black pepper: 0.5 tsp
- onion powder: 0.5 tsp
- pink curing salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Mix ground pork, sesame oil, Sriracha, soy sauce, vinegar, salt, pepper, onion powder, and curing salt together in a large bowl until evenly combined. Cover and refrigerate for 8 hours.
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Using a jerky gun, form as many sticks as you can fit on all three of the air fryer oven racks. They will shrink almost immediately, so put them close together and utilize the full length of the racks. (I was able to get 21 sticks the first time.) Cover and refrigerate any leftover pork mixture.
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Set the air fryer to 160 degrees F (71 degrees C). Place all 3 racks in the oven and cook for 1 hour.
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Remove racks from the oven, blot any excess moisture with paper towels, flip each stick, and cook for 1 more hour. Repeat once more.
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Transfer jerky sticks to a paper towel-lined baking sheet. Cover with another layer of paper towels and let sit out until dried, about 8 hours.
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Meanwhile, repeat Steps 2 through 5 to make remaining jerky with leftover pork mixture.
