Char Siu Pork Jerky

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Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Oct 31, 2012
Canadian Rockies
I love Char Siu Pork. I love jerky. Why not put the two together? I had to give it a try.

I started with a pork loin. You want to find the leanest piece of pork you can. Trim off any surface fat and slice the pork into ¼ inch (6 mm) thick slices. I like to do this when the pork is slightly frozen, but a good slicing knife can do the job even on a thawed pork loin.

You will hear a lot of discussion about whether to cut with or across the grain of the meat. It is true that cutting across the grain makes a less chewy jerky and with the grain gives more chew, but both are fine. Cut it whatever way is easy for you.

Char Siu Pork Jerky 1.jpg


  • 250 ml (1 cup) soy sauce
  • 60 ml (4 tablespoons) hoisin
  • 5 ml (1 teaspoon) five spice
  • 10 ml (1 teaspoon) sriracha (could substitute 3 ml (1/2 teaspoon) hot pepper sauce)
  • 125 ml (1 cup) brown sugar
  • 3.2 grams (2.5 ml) (1/2 tsp) Prague Powder #1
Put the pork in a nonreactive container and pour the marinade over it. Cover the container and put it in the fridge for two days, stirring the meat around a couple of times.

Char Siu Pork Jerky 2.jpg

Spread the pork on a rack and pat the surface dry with a paper towel. Flip the meat and pat dry with paper towel. Let sit in the open for 2 hours to dry.

Preheat a smoker to 200 F (95 C) put the jerky on the racks. If you don’t have enough room for all the jerky, you can put a skewer through 1 end of the meat and hang the slices between the rack bars.


Cook for 2 hours until the meat is leathery but not dry.

The surface should crack on bending but not break. I start checking about 1 hour 45 minutes.

Char Siu Pork Jerky a.jpg

Char Siu Pork Jerky b.jpg

The Verdict

This is terrific. It has a real Asian flavour reminiscent of Chinese BBQ pork. If you have not made jerky from pork loin before, do it. It gives a great texture. This is one of my favourite jerkies.

Looks Great, Disco!!
Yup---The best Jerky I ever made was from Pork Loin!!
Also the cheapest!

I need to give this a shot. Sounds great...JJ
  • Like
Reactions: Winterrider
Point for dang sure. That's beautiful

Looks and sounds very good.

I do have you question your ml to tsp conversions. In particular the sriracha amount. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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