Partially freeze the pork for easy slicing. Wrap the pork loin and place it in the freezer for 45–60 minutes. You want it firm, not solid. This makes thin, even slicing much easier.

Slice thinly against the grain. Using a sharp knife, cut the pork into 1/8–1/4-inch slices. Thinner slices dry faster and get chewier. Keep thickness consistent for even results.

Mix the marinade. In a bowl, whisk soy sauce, Worcestershire, brown sugar, vinegar, smoked paprika, garlic powder, onion powder, black pepper, and optional red pepper flakes and ginger.

Marinate the pork. Add slices to a zip-top bag or shallow dish. Pour in the marinade and coat well. Press out air, seal, and refrigerate for at least 4 hours, ideally overnight for deeper flavor.

Drain and pat dry. Remove slices from the marinade and lay them on paper towels. Pat dry on both sides. Excess moisture slows drying, so don’t skip this step.

Prep the air fryer. Brush or spray the basket or wire rack lightly with oil to prevent sticking. Set your air fryer to 180–200°F (82–93°C). If your model doesn’t go that low, use the lowest setting and check early.

Arrange the slices. Lay pork in a single layer with space between pieces. Overlapping leads to steaming instead of drying. Work in batches if needed.

Dry the jerky. Air fry for 2–3 hours at 180–200°F, flipping every 30–45 minutes. Rotate racks if your air fryer has multiple levels. Watch for color and texture changes.

Check for doneness. Jerky is ready when it’s dry to the touch, darkened, and bends without breaking, showing fine white fibers. If it snaps cleanly, it’s overdone; if it’s wet or spongy, keep going.

Cool completely. Place finished jerky on a wire rack to cool. Cooling lets residual moisture evaporate and helps the texture set.

Optional finishing step. If you want a lightly glossy finish, toss the cooled jerky with 1 teaspoon of sesame oil. For extra heat, dust with a touch of cayenne while it’s still warm.