It’s hard to cut all of the fat off, just the nature of the tasty pork chop, so do the best you can. But be aware that the more fat left on the meat the faster your jerky will spoil.
These didn’t last to long with my guys so it probably wont be an issue. :)
1 pound thin cut boneless Pork Chops
1. Preheat oven to 180 degrees fahrenheit.
2. Clean the pork chops, then carefully slice them into strips and remove all the fat you can from the meat. They are easier to cut if allowed to freeze slightly.
3. Place on a foil lined cookie sheet.
4. Dry in an oven, with the door slightly open to let out moisture, for about 3 to 4 hours, until meat is dry appearance and texture.
Cool and store in an air tight container.
If you have a food dehydrator that can be used to dry the meat too, just follow the manufacture instructions