Create a twist on jerky by using lean pork loin. This smoked sweet tea pork jerky will South your mouth. It’s our new favorite protein-powered snack.
Save this BBQ Tip
Enter your email, and I’ll send this link directly to your inbox. Plus, you’ll get new BBQ recipes and tips weekly.
Partially frozen pork loin is easier to slice. If using a fresh loin, freeze it for one hour before slicing. If using a frozen loin, place it in the refrigerator overnight to partially thaw.
I used Smithfield Prime Fresh Pork from Sam’s Club. The loin was about 7 pounds, so I cut it in half and saved the other half for another meal. You can double the recipe if you have the smoker space.
This recipe will make two racks of jerky. If your smoker only has one grate, you can add an upper rack for less than $20.
More Jerky Recipes
Save this BBQ Tip
Enter your email, and I’ll send this link directly to your inbox. Plus, you’ll get new BBQ recipes and tips weekly.
Smoked Sweet Tea Pork Jerky
Ingredients
- 3-4 lbs. Smithfield boneless center cut pork loin
- 1 1/2 cups sweet tea
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsps kosher salt
- 2 tsp black pepper
- 1/2 tsp red pepper flakes, optional
Instructions
- Trim excess fat from the loin. Slice it into 1/8 to 1/4-inch thick slices. Place in a zip-top bag.
- In a pitcher or medium bowl, combine the remaining ingredients. Pour into the bag. Seal the bag and massage the marinade into the meat. Refrigerate at least 8 hours.
- Heat the smoker to 180F degrees.
- Remove the pork from the marinade and pat dry with paper towels. Place in a single layer on a rack. Place the rack on the smoker.
- Smoke for 2 to 2 1/2 hours, until it turns a mahogany color. Store in a sealed container for up to one week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this sweet tea pork jerky every weekend for the last 4 weekends. It is now my wife’s and my favorite, and I have been making jerky for A LONG TIME, 20 years, in fact. I add a long spritz of Worstershire in the brine. My 5th batch is now marinating and going on the smoker tomorrow. I also spray the jerky with apple juice a couple times while it’s smokin’… SO GOOD AND MANY THANKS FOR THIS RECIPE!!!!!!!!!!
Do you have the smoke going a full 2 hours?
I don’t use any settings like super smoke, but there is natural smoke rolling throughout the cook.
I don’t like tea flavors. What could I use instead??
You could use cola
I used pineapple juice instead of tea, and a tablespoon of liquid smoke since I used a dehydrator. Perfect.
I used half bag of pecan and half maple. Was amazing I live on a homestead so we use pork, moose, deer for jerky as well. Will try bear and moose next year.
Would water work instead of tea? or maybe watered down apple juice? don’t want it to sweet.
It’s not too sweet with the other ingredients, but apple juice or unsweet tea would work. Water would be a little tasteless.
Holy $#!&, Better than any store bought jerky I’ve ever had! It’s cheaper and much easier to make than I thought. Substituted Lipton Peach Tea for regular iced tea then smoked it on my Recteq on low setting for about two hours and it was perfect…almost ate it all before I got it off the grill. Thanks for the great recipe, it definitely a keeper!
I put mine on skewers and smoke them vertically,( lower rack shorter leangths) I also used a splash or 3 of Cajun Power Worcestershire sauce instead of pepper flakes, and boy did it turn out great> I used w Uber smoke tube with a mix of apple and pecan pellets for extra smoke. 4lbs were gone in 3 days. Thank you for the recipe and inspiration.