Disclosed are herbal medicinal jerky, and a method for producing the same. The method according to an embodiment of the present invention comprises: a blood removing process of removing blood by dipping raw meat for 20-60 minutes in a pine needle mixture obtained by mixing 1-2 parts by weight of pulverized pine needles with 100 parts by weight of cold water a moisture removing process of removing moisture by drying the raw meat having the blood removed therefrom a mixing process of mixing 0.1-2 parts by weight of a herbal medicinal jerky sauce with 100 parts by weight of the raw meat having the moisture removed therefrom and a raw meat drying process of producing herbal medicinal jerky by drying the raw meat mixed with the herbal medicinal jerky sauce at 35-70°C for 4-24 hours. According to the herbal medicinal jerky produced through the method, the bad smells of raw meat are reduced by using a pine needle mixture, and thus propagation of pathogenic microorganisms is inhibited. Also, tender meat is ensured, and excellent tastes and flavors are ensured. Accordingly, anybody can easily consume the same, and palatability is good. Moreover, chemical food additives which are harmful to health are not added, and a herbal medicinal extract is used. Thus, an excellent health effect is ensured. Also, the herbal medicinal jerky is a functional food containing an Acer mono sap and a Japanese apricot liquid which have plenty of minerals and inorganic materials, and has effects in relieving fatigue, promoting digestion, and improving appetite. Even when a synthetic preservative is not used, a preservation period can be extended by the antibacterial effect of licorice.COPYRIGHT KIPO 2017한방 육포 및 이의 제조방법이 개시된다. 본 발명의 실시예에 따른 한방 육포의 제조방법은 찬물 100 중량부에 분쇄된 솔잎 1 ~ 2 중량부가 혼합된 솔잎혼합물에 원료육을 20분 ~ 1시간 동안 담가 핏물을 제거하는 핏물 제거 공정 상기 핏물이 제거된 원료육을 건조하여 물기를 제거하는 물기 제거 공정 상기 물기가 제거된 원료육 100 중량부에 한방 육포 소스를 0.1 ~ 2 중량부로 혼합하는 혼합 공정 및 상기 한방 육포 소스와 혼합된 원료육을 35 ~ 70℃에서 4 ~ 24시간 건조하여 한방육포를 제조하는 원료육 건조 공
