Mark wrote:
>
> Greetings All,
> My wife and I just bought a bag of pork jerky made by Jack Links. It
> was the first time that I saw pork jerky. I was wondering if anyone had
> a recipe to make some. My oven has a dehydration setting, and since my
> wife isn't a beef eater, I'd like to make some pork jerky for her. I
> googled, without much success. Some people say that it isn't wise to use
> pork though, any thoughts? Many thanks in advance, Mark

People have been drying pork for a long time. No worse than drying fish
or beef or lamb.

Here is a Chinese form of pork jerky:

Tasty Dried Meat Squares (from one of the Wei Chuan cookbooks)

2 2/3 lbs fresh ham or pork loin cut into paper thin slices.

1 1/2 tsp salt
4 tbs sugar
1/8 tsp cinnamon
1/8 tsp 5-spice powder
1/8 tsp licorice powder (optional)
2 tbs soy sauce
1 tbs rice wine
1/8 tsp red food coloring (optional)
1 tsp MSG

Soak pork slices in the spice mixture for 24 hours. Press soaked meat
slices in a lightly oiled bamboo basket. Let dry for 24 hours [could
probably use a food dehydrator set on low].

Cut the meat into into 12 squares and grill for 1 1/2 minutes each side
or bake at 400 F until brown.

Any Chinese supermarket will have this commercially prepared; good
stuff!