The objective of this study was to investigate the combined effect of electron beam irradiation (EB) and onion peel extracts and selected flavorings on microbiological and sensory quality of pork jerky. Total aerobic bacteria were detected in the range of $3.87{pm}0.30{sim}4.60{pm}0.12$ log CFU/g in all samples. Addition of both onion peel extract and flavoring showed the decrease of total aerobic bacterial count in pork jerky. No viable cells were observed after EB at 4 kGy. Sensory evaluation indicated that the EB-treated pork jerky with 0.5% barbecue flavoring did not show any difference in overall acceptability compared with the control. Therefore, combined use of EB with onion peel extracts and barbecue flavoring may enhance the safety of pork jerky with proper sensory quality.