The present invention relates to a method for producing pork jerky comprising the steps of: a first step of trimming raw pork； a second step of slicing the trimmed pork； a third step of putting 91-94 parts by weight of the sliced raw pork and 2.50-4.64 parts by weight of jerky seasoning, 1.64-1.67 parts by weight of brown sugar, 0.20-1.61 weight by parts of additive as sub-ingredients into a tumbler to perform a tumbling operation； a fourth step of performing a low temperature maturing operation for the semi-product after the tumbling operation is completed at 2-4°；C for 1-24 hours； a fifth step of hanging the semi-product, after the maturing is completed, on sticks for jerky to be loaded in a trolley； a sixth step of putting the product, after the load is completed, into a smoking apparatus and processing a smoking and drying operation at 60°；C for one hour, at 65°；C for half an hour, at 70°；C for half an hour, at 75°；C-78°；C for half an hour, and at 85°；C for one hour； cooling the product, after the smoking and drying process is completed, under 40-45% of humidity for 2-3 hours； and metering and packaging the product, after the cooling is completed, according to a packaging standard. Hence, the present invention has an advantage of presenting optimal rate of the raw pork and the amount of the sub-ingredients contained in the jerky and accordingly optimal smoking & drying conditions, and maintaining moisture content of the jerky at the level of 40% so it may provide excellent flavor and soft texture.본 발명은 돼지고기 육포의 제조방법에 관한 것으로서, 돼지고기 원료육을 정형하는 제1단계와, 정형된 원료육을 세절하는 제2단계와, 상기 세절된 원료육 91~94중량부와, 육포 조미료 2.50~4.64중량부, 갈색설탕 1.64~1.67중량부 및 첨가제 0.20~1.61중량부의 부재료를 텀블러에 넣고 텀블링하는 제3단계와, 텀블링이 완료된 반제품을 2℃~4℃에서 1시간~24시간 동안 저온숙성시키는 제4단계와, 숙성이 완료된 반제품을 육포용 스틱에 걸어 트롤리에 적재하는 제5단계와, 적재가 완료된 제품을 훈연기에 넣어 60℃에서 1시간, 65℃에서 30분, 70℃에서 30분, 75℃~78℃에서 30분, 85℃에서 60분 동안 훈연건조처리하는 제6단계와, 훈연건조처리가 완료된 제품을 40%~45%의 습도하에서 2~3시간 동안 냉각시키는 제7단계 및 냉각이 완료된 제품을 포장규격에 의거 계량하여 포장하는 제8
