Objective: This study aimed to investigate the effect of different drying methods on the edible quality of dried Tibetan pork. Methods: The effects of four drying methods, namely frying, pre-cooking-frying, baking, and pre-cooking-baking, on the edible quality of Tibetan pork jerky were investigated using Tibetan pork as raw material. Results: Different drying methods had significant effects on the quality indexes of dried Tibetan pork such as color rendering, textural characteristics, and nutrient component. Among them, the frying group had the highest sensory score, uniform color, rich meat flavor, moderate hardness, and good eating quality. The baking group had a higher hardness of jerky and poor chewability; And the pre-cooking treatment showed a grayish-brown color of jerky and hardened meat. In addition, pre-cooking led to a significant loss of fatty acids, affecting the original nutritional value attributes of Tibetan pork jerky. Conclusion: Frying can be used as a potential drying method to produce Tibetan pork jerky.