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Paleo Jerky Recipe: Copycat Krave Black Cherry BBQ Pork Jerky - Rx Primal

Paleo Jerky Recipe: Copycat Krave Black Cherry BBQ Pork Jerky

October 3, 201610429Views12Comments
Copycat Krave Jerky: Black Cherry BBQ

This copycat Krave Jerky recipe has been a long time coming. I absolutely love Krave, it’s great that there are now fillers and that they use real ingredients. No unpronounceable additives or “flavoring” there! But I am disappointed that the don’t use sustainably raised animals and that they are owned by Hershey’s. It seems like every time a good company pops up it’s gobbled up by a larger corp and the ethics are compromised (Niman’s, anyone?). But, regardless, Krave jerky is now popping up at Wal-Mart for under $5 a bag but the bag is so tiny and it’s so easy to replicate at home that I had to start working on my own black cherry BBQ pork jerky recipe. Plus the original is pretty high in sugars, mine is much lower. It still holds to the original flavor but I didn’t need to add as much.

The key to making this recipe so easy lies in the right equipment and a few easy techniques. I found that I could cut the pieces to a good size using the slicing attachment on my food processor if I put the meat in the freezer for 1-2 hours beforehand. If the meat wasn’t partially frozen then the slices were thinner and messier. If I marinated after slicing then the flavors penetrated well and the dehydrated meat retained the rich tastes. You can use a dehydrator/oven combination for this jerky recipe, like I did, or the oven alone at the lowest temperature (often 170 degrees F). Or if you want to flout food safety, just use the dehydrator. I found that the additional oven roasting sometimes over cooked the meat but I was also nervous about it not being fully cooked. Your call though of course I recommend playing it safe 😉

Krave Copycat Black Cherry BBQ Pork Jerky Recipe:

1-2 lbs pork loin
3 ounces of tomato paste
2 tablespoons honey
1 tablespoon red wine vinegar
1 tablespoon avocado oil
1/2 tablespoon molasses
1/2 tablespoon cherry concentrate
3 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon black pepper

Place pork loin in the freezer 1-2 hours. Slice thinly using the food processor with slicing attachment or a very sharp knife. Combine the rest of the ingredients in a bowl. Stir until mixed and then add the sliced pork. Make sure the pork is completely coated then cover the bowl and let it marinade in the fridge for 24-48 hours. Spread out on the dehydrator and run at 160 degrees F for about 6 hours. (Check after 4 hours, my batches varied in cooking time and some people prefer it crunchy versus soft.) Once it reaches desired level of dryness, preheat the oven to 275 and cook 10 to ensure the meat reaches a safe temperature.
Store in fridge if soft or pantry if crunchy.

Krave Jerky Copycat Recipe: Black Cherry BBQ

Becky Davis

Becky Davis

Hello, I'm Becky! I'm here to help you make the Paleo diet an easy part of your daily life. With my quick recipes, tips, and strategies readers and clients add healthy practices and stick with them! To hear a little more about my background, check out the "About Me" section or find me on social media.
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  1. Being as a pork loin weighs 5 to 8 lbs, I don’t think you know what you’re talking about.. The amount of marinade here would do about 1lb of meat-like a tenderloin…

    1. I buy cuts of pork loin, tenderloin is way too expensive to make jerky out of. But you’re right in that it is a bit confusing saying “a pork loin” without a weight. If you don’t think I know what I’m talking about, feel free to not try my recipe.

    2. Stop being so nitpicky and understand that a whole loin is enough for several 1-2 lb batches, or 1-2 batches AND a roast. Do you need the “how” explained to you? You should have paid attention in Home Ec instead of navel-gazing.

  2. Where do you find Cherry concentrate? Is it a frozen juice or did you have to order it? Thanks for posting this, I’ m looking forward to trying it

  3. https://www.amazon.com/Oregon-Fruit-Pitted-Cherries-15-Ounce/dp/B000I612BM/ref=mp_s_a_1_3?crid=1GMDX2G430P9F&keywords=oregon%2Bsweet%2Bdark%2Bcherries&qid=1553698554&s=gateway&sprefix=oregon%2Bsweet%2B&sr=8-3&th=1&psc=1

    I doubled this recipe… I bought a can of these dark sweet cherries at my grocery store, puréed it and added in juice and all. Also added chili powder bc I ran out of paprika and it gave it a nice hint of spiciness. Wanted to add a bit of smokiness so I also added a little sweet n smoky bbq sauce into the mix. BF liked this better than the Krave he buys. Thanks for this recipe!

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