Hawaiian Pork Jerky

Instructions

1. Start by preparing the marinade. In a medium bowl, combine the soy sauce, brown sugar, pineapple juice, minced garlic, ground ginger, black pepper, cayenne pepper (if desired), and liquid smoke. Mix well until the sugar has fully dissolved.

2. Place the thinly sliced pork shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making sure that all pieces are evenly coated. Seal the bag or cover the dish with plastic wrap and marinate in the refrigerator for at least 6 hours, or preferably overnight for the best flavor.

3. Preheat your oven to 175°F (80°C) and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet and lightly grease it with cooking spray to prevent the pork from sticking.

4. Remove the marinated pork slices from the refrigerator and drain off any excess marinade. Arrange the pork slices in a single layer on the wire rack, making sure they are not touching each other.

5. Place the wire rack with the pork slices in the preheated oven and bake for 3-4 hours, or until the pork jerky is dried out and firm, but still slightly chewy. Check the jerky every hour and rotate the pans if needed for even drying.

6. Once the jerky is done, remove it from the oven and let it cool completely on the wire rack before transferring to an airtight container for storage. The Hawaiian Pork Jerky can be stored at room temperature for up to 2 weeks, or longer if refrigerated.