Spicy Asian-style Jerky Marinade
for 5lbs meat
10 oz Tamari or gluten free Soy (1 bottle of San-J brand)
4 oz Worcestershire sauce
2 Tbl Fresh-cracked black pepper
2 Tbl Sirracha sauce (sweet)
1 Tbl Sirracha sauce (hot)
2 Tbl Harry’s habenaro hot sauce (used Melinda’s)
2-3 Tbl Gochujang (kochi jung) Korean chili pepper paste
2 Tbl Fish sauce
½ cup of dry white wine
1 tsp (level) Cure#1 dissolved in ½ cup of water
I put all the ingredients except the cure#1 and water in a blender and blended on high until all of the ingredients were well mixed. I wanted to be able to taste the marinade to make sure I liked it before adding the cure. Poured out the blender into a bowl and added the cure#1 and water and whisked it well.
I ran into the butcher while shopping for London broil and eye-round. He suggested that since bottom round was on sale that I give that a shot instead of the eye-round. He even offered to slice it all for me. What a deal. Got the meat, 1.5 lb London broil and 3.5 lb bottom round plus the tamari, for $24. All of the other times that I’ve made jerky I’ve always used London broil. It’ll be interesting to see how this comes out. The bottom round did have more fat in it but it still was pretty lean.
Took the meat out of the fridge and “dredged” each piece in the marinade so that they were well coated. Put each piece into a 2 gallon zip-lock bag. Poured in the remaining marinade when all the meat was coated. Got all the air out and mixed it around a bit.
It’s in fridge now. I’m thinking about putting it into one of the canisters that came with my vacuum sealer. I’ve heard that if you vacuum seal the canister that the meat will take marinade better. Might try that tonight. Anyone else do it that way?
My goal is to dry it in the smoker tomorrow for an hour. Then smoke it for an hour. I’ll finish it in my dehydrator at 165 degrees for about 4 hours. It should be smoked and dried by then.
Q-view pictures tomorrow when things get interesting.
for 5lbs meat
10 oz Tamari or gluten free Soy (1 bottle of San-J brand)
4 oz Worcestershire sauce
2 Tbl Fresh-cracked black pepper
2 Tbl Sirracha sauce (sweet)
1 Tbl Sirracha sauce (hot)
2 Tbl Harry’s habenaro hot sauce (used Melinda’s)
2-3 Tbl Gochujang (kochi jung) Korean chili pepper paste
2 Tbl Fish sauce
½ cup of dry white wine
1 tsp (level) Cure#1 dissolved in ½ cup of water
I put all the ingredients except the cure#1 and water in a blender and blended on high until all of the ingredients were well mixed. I wanted to be able to taste the marinade to make sure I liked it before adding the cure. Poured out the blender into a bowl and added the cure#1 and water and whisked it well.
I ran into the butcher while shopping for London broil and eye-round. He suggested that since bottom round was on sale that I give that a shot instead of the eye-round. He even offered to slice it all for me. What a deal. Got the meat, 1.5 lb London broil and 3.5 lb bottom round plus the tamari, for $24. All of the other times that I’ve made jerky I’ve always used London broil. It’ll be interesting to see how this comes out. The bottom round did have more fat in it but it still was pretty lean.
Took the meat out of the fridge and “dredged” each piece in the marinade so that they were well coated. Put each piece into a 2 gallon zip-lock bag. Poured in the remaining marinade when all the meat was coated. Got all the air out and mixed it around a bit.
It’s in fridge now. I’m thinking about putting it into one of the canisters that came with my vacuum sealer. I’ve heard that if you vacuum seal the canister that the meat will take marinade better. Might try that tonight. Anyone else do it that way?
My goal is to dry it in the smoker tomorrow for an hour. Then smoke it for an hour. I’ll finish it in my dehydrator at 165 degrees for about 4 hours. It should be smoked and dried by then.
Q-view pictures tomorrow when things get interesting.
