Dark cherry concentrate and molasses give lean pork loin a fruit-forward barbecue coating. Garlic, mustard and smoked paprika add savory depth, with a separate 160°F heating step before drying.

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Video by Jerky · Watch on YouTube

Ingredients

Starting batch: 2 lb raw lean pork loin; finished yield varies.

• 2 lb lean pork loin, trimmed and sliced ⅛ inch thick
• 3 tbsp brown sugar
• 1 tbsp honey
• ⅓ cup soy sauce
• 1 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 1 tbsp apple cider vinegar
• 3 tbsp black cherry juice concentrate
• 2 tsp molasses
• ½ tsp liquid smoke
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp ground mustard
• ¼ tsp crushed red pepper
• ½ tsp ground black pepper

Equipment: sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator.

Allergens: Soy sauce commonly contains soy and wheat; Worcestershire may contain fish. Check packaged ingredient labels.

How to make this jerky

Step 1: Trim and slice the pork loin

Trim exterior fat and connective tissue from cold lean pork loin. Slice across the grain into even strips about ⅛ inch thick. Briefly firming the loin in the freezer can make slicing easier; do not thaw raw pork on the counter.

Step 2: Mix the black cherry base

Combine brown sugar, honey, soy sauce, Worcestershire, ketchup, cider vinegar, black cherry concentrate and molasses in a blender. Use juice concentrate rather than fresh cherries so the coating stays smooth and consistent.

Step 3: Blend in the barbecue spices

Add liquid smoke, garlic, onion, smoked paprika, ground mustard, red pepper and black pepper. Blend until the sweeteners dissolve and the coating is uniform. The source names these spices without measured amounts in its automatic captions; BULK fixes them here.

Step 4: Coat and refrigerate

Separate the pork strips in a nonreactive bowl and pour over the coating. Turn until every surface is covered. Cover and refrigerate at 40°F or below for 12 hours.

Step 5: Heat before drying and space the strips

Transfer the pork and marinade to a saucepan, adding enough water for the strips to move freely. Bring to a boil, reduce to a simmer, and check several strips with a thin-tip thermometer until each reaches 160°F. Discard used marinade after heating. Drain with clean tongs and place on clean racks without touching. Dry at 145–155°F, checking periodically rather than relying on a fixed clock. The source photo shows spacing, not the added heating step. The source hangs pork from skewers; BULK uses clean flat racks after heating.

Step 6: Check the cooled texture and store

Cool a sample strip before checking it. It should be leathery and bend without a wet center; continue drying any moist pieces. Cool the entire batch fully before packaging. Refrigerate promptly in a clean covered container and freeze portions you will not eat promptly. This home process does not establish shelf stability.

Why this flavor works

Black cherry concentrate adds deep fruit flavor. Molasses and smoked paprika give the coating a barbecue direction. Even slices help the coating and drying stay consistent.

Serving and storage

Enjoy chilled portions as a snack or cut the jerky into small pieces for a savory trail mix. Keep the batch refrigerated between servings.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• Beef Jerky Recipe - Flavor Series: Black Cherry BBQ Pork Jerky — Jerky
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video’s automatic captions and ingredient discussion. Source footage and creator credit belong to Jerky. Photographs are timestamped source-video stills. Use the full written method for details.

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