Asian jerky.

[Steve H]

Morning folks!
After seeing Jeff jcam222 with his latest batch of Asian jerky. I got the craving for some as well.
2.5 pounds of CSR random cuts. Thin to 1/4"
Marinaded 24 hours with:
3/4 cup reduced sodium soy sauce
3 tbs gochujang sauce
3 tsp black pepper
2 tsp onion powder
2 tsp garlic powder
1 tsp ginger powder.
2 tbs brown sugar
2 tbs worsy sauce
2 tsp roasted sesame oil.
1 tsp red pepper flakes
1/2 tsp cure #1. This is a 2.5 pound batch

Before putting in the dehydrator I put some of the red Asian flakes on it.
The grinder from Flatiron works mint! Highly recommend it.

After 5 hours at 167 degrees it was ready. Really tasty. And spicy!!

 

[Winterrider]

Looks pretty darn good Steve, nice work.

 

[Steve H]

Looks pretty darn good Steve, nice work.

Thank you!

 

[Brokenhandle]

Definitely looks tasty! Just trimmed a pork loin last night... time for more Thai jerky and some Bearcarver pork loin jerky!

Ryan

 

[jcam222]

Looks great Steve! I'd like to get mine down to 5 hours as I'm usually about 8-9. I don't pat mine dry do you?

 

[Steve H]

Definitely looks tasty! Just trimmed a pork loin last night... time for more Thai jerky and some Bearcarver pork loin jerky!

Ryan

Thanks Ryan!

Looks great Steve! I'd like to get mine down to 5 hours as I'm usually about 8-9. I don't pat mine dry do you?

Thanks Jeff! No, I don't pat mine dry. For beef jerky. I usually go to 6-7 hours.

 

[HalfSmoked]

Looks good Steve.

Warren

 

[Steve H]

Looks good Steve.

Warren

Thanks Warren!

 

[02ebz06]

You're shaming me in to making some.

 

[Steve H]

You're shaming me in to making some.

My devious plan is working!!

 

[Brokenhandle]

Should have asked earlier... how spicy is it compared to the Thai jerky you did?

And you do know I'll have to check out that grinder!

Ryan

 

[Steve H]

Should have asked earlier... how spicy is it compared to the Thai jerky you did?

And you do know I'll have to check out that grinder!

Ryan

Lol! It is quite a bit more with the Asian blend added to it.

 

[Chris_in_SoCal]

That looks so great Steve. I haven't made jerky in a while. Now I will have to make a batch like this to try it out.

 

[Steve H]

That looks so great Steve. I haven't made jerky in a while. Now I will have to make a batch like this to try it out.

Thanks Chris!

 

[cptnding]

Steve H Thanks for this recipe!
Been wanting to try this one for a while and finally got around to it. This was my first try at whole muscle jerky. I used 3 pounds of loin sliced 1/4" against the grain and smoked it in my Yoder at 150. Turned out damn good! Nice and smoky with a spicy punch. Wife says it's a bit too spicy for her but she keeps on eating it so......
This one is a keeper for sure. Thanks man!