Korean BBQ Jerky
Вставка
- Опубліковано 16 жов 2022
- Sweet and spicy Korean bbq flavored beef jerky. One of my best ever. #koreanfood #beef #snackfoodies
Recipe:
5 lbs lean meat cut into strips
Marinade:
1-1/2 cup soy sauce
1 cup sugar
1/4 gochujang or substitute sriracha
2-3 tsp ginger powder
4-6 cloves garlic
2 red chili pepers
1/4 medium onion
1 pear
2 Tbsp sesame oil
2 tsp liquid smoke
Optional:
1 tsp pink cure #1
2 tsp msg
Meat thermometers and probes by ChefsTemp. Save $8 on your order atwww.chefstemp.com/ with my code: ANDERSON15
Music:
www.epidemicsound.com/ - Навчання та стиль
I just stumbled onto your channel and I love it. Been wanting to get into sausage making and deli already do the jerky and smoking but this was my next hurdle and your videos are awesome mate thoroughly enjoy them and all the recipes are there
Great video that is a mighty fine dehydrator you have there.
I got a great deal on it because it was the floor display. Couldn't pass it up!
yay, got to try it!
Just whipped up a batch of this today. I'm guarding it for my steelhead trip on tuesday. Great recipe, Anderson.
First class steelhead bait!😁 Go get 'em!
Last batch of jerky I made was very much alike, I did add Gochugaru though (korean pepper flakes) just before putting it in the dehydrator.
Stuck on really well and was (for me) just spicy enough :)
(I used eye of round roast, as that is readily available where I live, and very lean)
Sounds great! Thanks for the comment!
Looks amazingly delish!
Thanks for the comment!
look so delicious im korean
looks good. I'm korean.
I’m going to try this. Looks yummy. Any resources in regards to how much prague #1 to use? Or is it always 1 tsp of it to 5lbs of meat regardless of the volume of marinade?
To be precise, you can make the marinade without the cure, then weigh the meat and marinade together and add 1.1 grams of cure per pound of the total weight.
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Dawg!
If you were to grind the meat instead of tear jerky, how much of the mix would you add to the 5lbs?
I guess an easier way would be to ask how much of the liquid did you drain off before dehydration?
I've never made a ground meat jerky, but to answer your question, there was about 1 cup of runoff marinade. Thanks for the question!
Does 150° give better texture then 160°? My jerky turns out good but I've always just set it to 160 and walked away.
I haven't tried it but the difference is probably negligible, and as long as you like the results that's all that matters. Thanks for the comment!
How many double entendres can you cram into a UA-cam video? I counted at least two. Good Job!
You mentioned a bit more heat at the end of the video. Can you specify a bit more what you would do to achieve that?
For this recipe, I would dust it with Korean chili flakes just before going into the dehydrator. Thanks for the question!