Back Bacon Jerky - Canadian Pork Loin Jerky

A pile of back bacon jerky slices on a maple leaf shaped wooden cutting board.

5 from 1 vote

Back Bacon Jerky - Canadian Pork Loin Jerky

This Back Bacon Jerky recipe is an easy pork loin jerky, infused with the flavours of the Canadian favourite. A fun alternative to tradition!

Prep Time5

Cook Time5

Marinating Time8

Total Time13 5

Course: Snack

Cuisine: Canadian

Diet: Diabetic, Gluten Free, Low Fat, Low Lactose

Servings: Servings

Calories: 95kcal

Equipment

Food Dehydrator

Ingredients

2 lbs Pork Loin
¼ cup Coconut Aminos Soy Sauce, or Tamari
¼ cup Maple syrup
¼ cup Water
1 tablespoon Dijon Mustard
1 tablespoon Ground Black Pepper
1 tablespoon Apple Cider Vinegar
1 tablespoon Garlic Powder
1 tablespoon Liquid Smoke
½ teaspoon Prague Powder #1 cure
3 Whole cloves
2 Bay leaves

Instructions

Trim ALL visible fat from the pork loin. Fat will go rancid, so - for best results - remove as much as you possibly can!
Slice pork across the grain. I like to aim for 3/16-¼" thick. You want to have the slices be relatively even thickness, for uniform drying.
Once all of the pork loin is sliced, place the slices in a large freezer Ziplock baggie.
In a medium bowl, whisk together the remaining ingredients, then pour this marinade over the pork slices.
Push out most of the air, seal the bags, and put them in the fridge – I like to put the bag in a loaf pan, just in case of leakage.
Chill in the fridge for at least 8 - and up to 24 - hours.
Once the marinating time is done, drain the pork slices - do not rinse. Arrange pork jerky slices on food dehydrator trays.
Dehydrate at 165 F for 2 hours.
Once two hours has passed, flip each slice over, and rotate the location of the trays.
Continue dehydrating at 165 F for another 2 - 3 hours. (Actual time will depend on the thickness of the pork loin strips.)
To test for doneness, remove a piece of pork jerky from the dehydrator and let it cool to room temperature.
It should feel dry to the touch, but also be somewhat pliable. If you rip it, you want to see white threads - not pink.
Once jerky is all fully dehydrated, allow to cool to room temperature before packing and storing.

Notes

Pork Jerky Storage

Pork jerky will keep at room temperature (in a cool dark place) for a week or so, or a few weeks in the fridge.

If sealed into an airtight container WITHOUT OXYGEN, it should be good for a month or so in a cool dark place, a couple months in the fridge, and 6 months or so in the freezer.

Once you open your vacuum sealed bag of pork jerky, it should be eaten within a couple days - or a week, if put in the fridge after opening.

Note: The recipe software calculates nutritional information based on the ingredients listed, and has no way of even estimating how much of, say, the maple syrup is actually absorbed by the meat while marinating.

Nutrition