Preparation

1. Trim the pork extremely lean.
2. Partially freeze until firm.
3. Slice 1/8–1/4 inch thick, preferably across the grain for a more tender snack.
4. Combine all marinade ingredients.
5. Refrigerate the pork in the marinade 8–18 hours.

Hot-marinade step

1. Put the pork and marinade into a saucepan.
2. Bring to a boil.
3. Boil 5 minutes, separating the slices so everything heats evenly.
4. Verify several representative pieces have reached at least 160°F.
5. Drain and blot thoroughly.
6. Transfer immediately to the smoker.
7. One additional note specific to pork: NCHFP's current home-jerky guidance recommends that pork destined for jerky first be frozen at 0°F or below for at least 30 days, in portions no more than 6 inches thick, as an additional Trichinella precaution.

Smoke & dry

1. Masterbuilt: 165–175°F
2. Smoke tube running
3. Vent open
4. Single layer, no overlapping
5. Start checking around 2–2 1/2 hours
6. Remove when a cooled strip bends, develops cracks, but doesn't simply snap in half.