Place the pork on a plastic wrap-lined plate. Set in the freezer about 1 hour to firm up the meat, making it easier to cut thin slices.
Cut the meat, with the grain (see Note 2), into very thin slices no more than 1/4" thick. Trim off any fat that you see during this process.
Set the slices of meat in a shallow pan. Combine the remaining ingredients in a small bowl and then pour over and massage into the meat. Cover, refrigerate and marinate the pork 8 hours, or overnight.
Set two large wire-meshed cooking racks on each of two large, parchment paper-lined baking sheets. Preheat the oven to 350˚F.
Remove meat slices from the marinade and pat dry with paper towels. Divide and arrange the meat slices, setting them flat and very close together, but not touching or overlapping, on the cooking racks. Set both baking sheets in the oven and cook pork for 15 minutes. Remove pork from the oven, and then lower the oven to 200˚F.
When the oven has come down to that lower temperature, set the pork back in the oven and let dry into jerky for 3 to 3 1/2 hours. (Jerky is ready when a test piece cracks when bent, but does not break.)
Cool jerky to room temperature, and then pack into zip-lock bags and store in the refrigerator up to a week, or freeze up to three months.
Note 1: Liquid smoke is a strong tasting liquid infused with the taste of wood smoke. You’ll find it for sale in the aisle condiments and sauces, such as ketchup, are sold.
Note 2: Take a close look at the meat and you'll see it's sort of like wood, in that it has grains (lines) running through it. Most often, when carving a roast, for example, you cut against those grains to ensure more tender meat. For jerky, though, you want chewiness, why this recipe ask you to slice it with the grain.