Is Pork Jerky Safe to Eat? Everything You Need to Know

Pork jerky can be a delicious, protein-packed snack when done right But is it safe to eat? This is a common concern for those new to making and eating homemade jerky After all, pork has a reputation for harbouring bacteria if undercooked.

The good news is with proper handling and preparation pork jerky can be totally safe – and satisfying! As a jerky enthusiast, I decided to dig into the details to give you the full scoop.

A Brief History of Pork Safety Concerns

First let’s look at where the pork safety worries originated.

In the past, there were legit cases of illness caused by undercooked pork. This was due to a parasite called trichinella spiralis which can cause trichinosis or “pork worm” when ingested. Pigs infected with this parasite transfer it to humans if their meat is undercooked.

However, thanks to modern farming practices and regulations in places like the United States, this parasite has been virtually eradicated in commercial pork for decades now. The CDC estimates only about 20 trichinosis cases per year, mostly from wild game meats or homemade sausage.

So when it comes to trichinosis from store-bought pork, we’re in the clear. But other bacteria like E.coli or salmonella can still be present if pork is mishandled. This is where proper jerky preparation becomes important.

How to Make Pork Jerky Safely

The first key is starting with quality meat. Opt for lean cuts like pork loin from a reputable butcher or grocery store. Make sure it’s fresh, with no off odors or sliminess.

When prepping the meat, be sure to wash hands, equipment, and surfaces thoroughly before and after handling raw pork to prevent cross-contamination.

Next, safely cure the meat. Most jerky recipes call for curing with salt, spices, and preservatives like sodium nitrite or nitrate. This process helps kill bacteria and also gives jerky its signature flavor.

I recommend using a premixed curing salt which contains nitrites/nitrates in the proper ratios for safety and consistent results. The specific one formulated for jerky is called Prague Powder #1.

Follow your recipe closely when measuring the cure mixture into the raw meat. Too little won’t provide full preservation, while too much can be dangerous.

Once the jerky is cured, the final vital safety step is heating it enough to destroy any remaining pathogens.

The USDA recommends heating jerky to 160°F internally before dehydrating down to the proper consistency. Oven roasting at 275°F is a good technique to bring jerky up to temp before drying it.

Using a meat thermometer is ideal to confirm the inner temperature reaches 160°F. Then you can transfer it to a dehydrator or low oven to finish drying into shelf-stable jerky.

Signs of Safe Pork Jerky

When your pork jerky comes out of the dehydrator, there are a few signs to check that it was made properly:

• Dry and leathery texture with no moist spots
• Rich red to brown color
• Slightly glossy sheen
• Irregular surface from sliced meat fibers
• Firm and chewy but not tough
• Cured aroma with spices evident

Homemade jerky lasting 1-2 months stored properly is normal. If any mold appears or the jerky has an off smell, it’s best to discard it.

With the rise of dehydrators and DIY food projects, making your own jerky can be fun and cost-effective. Just be sure to adhere to the safety guidelines.

Health Benefits of Pork Jerky

Now that we’ve covered how to make pork jerky safely, let’s also look at some of its nutritional benefits when you make it yourself.

• High in protein: Jerky is essentially a protein-packed meat fruit roll-up. A 1 oz serving of pork jerky can contain around 15 grams of protein. Without all the moisture, jerky provides a very concentrated dose of protein to help build muscle, keep you full, and provide sustained energy.

• Low in fat: Using lean meat cuts and trimming excess fat keeps the fat content low. Pork loin for jerky typically has about 10% fat or less. Homemade jerky avoids the extra oils and fats added in mass-produced versions.

• Positive nutrition profile: Pork is a good source of Vitamin B6, niacin, Vitamin B12, phosphorus, zinc, and selenium. Making your own jerky allows you to avoid unhealthy additives like MSG, excess sodium, and nitrites used in many commercial jerkies.

• Convenient protein: Shelf-stable jerky is easy to grab for a high protein snack at home or on-the-go. It’s a favorite nutrition source for hikers, travelers, and athletes.

• Satisfying texture: The rich, meaty chewiness of jerky just hits the spot when you want something savory. The combo of spices, smoky flavor, and pleasantly tough texture makes it irresistible.

Choosing the Best Pork Cuts for Jerky

To get ideal results for flavor and texture, the pork cut you select for jerky makes a difference. Here are my top picks:

Pork Loin

This is the prime choice for most jerky lovers and my personal favorite as well. Pork loin provides nice lean, tender meat without too much connective tissue.

It allows for easy slicing and gives great chew to the final jerky. Pork loin also has a milder flavor to showcase any spices nicely.

Pork Tenderloin

Nearly as lean as loin, pork tenderloin also produces excellent jerky with a little more dense and firm chew. The marinade penetrates the tenderloin easily.

Pork Shoulder

This affordable cut has more fat and connective tissue than loin or tenderloin. It requires closely trimming the fat cap and slicing carefully to avoid chewy chunks. But properly prepared, it can make tasty jerky on a budget.

Pork Sirloin

Very similar to pork loin in its jerky-making traits. The sirloin may be slightly less expensive and delivers comparable results. Slices well with a bit more dense and fibrous texture.

My Favorite Marinades and Seasonings for Pork Jerky

One of the fun parts of DIY jerky is experimenting with flavors. Here are some of my go-to marinades that pair deliciously with pork:

• Maple Bourbon – For sweet and smoky jerky, maple syrup, bourbon, brown sugar, soy sauce, garlic, and liquid smoke can’t be beat.

• Teriyaki – A classic jerky flavor combo: soy sauce, honey or brown sugar, garlic, ginger, and sesame oil. Optionally add some toasted sesame seeds too.

• Black Pepper and Coriander – Brings a savory, almost sausage-like taste. Coriander, cracked black pepper, paprika, bay leaves, garlic, and vinegar shine together.

• Jamaican Jerk – Transport your jerky to the Caribbean with thyme, allspice, cinnamon, habanero peppers, garlic, and lime juice.

• Korean BBQ – The classic Korean bbq notes of brown sugar, soy sauce, sesame oil, garlic, ginger, and red pepper flakes marry well with pork.

I always make sure to add the proper amount of curing salt for food safety too. Get creative and combine flavors you enjoy most.

Storing Your Homemade Pork Jerky

Properly stored, homemade pork jerky keeps 1-2 months at room temperature thanks to the preservation from curing and dehydration. For maximum freshness and shelf life, I recommend:

• Letting jerky cool completely after drying before packaging

• Storing in an airtight container like a mason jar or ziplock bag

• Keeping it in a cool, dark place

• Refrigerating or freezing for storage beyond 1 month

Enjoy Your Homemade Pork Jerky!

Part of the fun of making your own jerky is customizing the flavor and having control over the quality of ingredients. Now that you know it can be done safely at home with some sound techniques, I hope you’ll give pork jerky a try soon!

Start with an excellent pork cut like the loin, properly cure and cook the meat, and dehydrate to the ideal texture. Follow the safety guidelines shared here, and you can bite into delicious homemade jerky knowing it was made with care.