I’ve taken a couple tries at this one lately, so I thought I’d share. Some of the same flavors you might find in Korean BBQ (Bulgogi), but I would never claim it is by any means authentic.
I started with 4.3 lbs of Eye of Round that ended up being about 4 lbs after trimming off all of the fat and silverskin that I could.
Froze it for a couple hours and then sliced with the grain about ¼ inch thick, maybe a hair thinner. Most the of pieces were pretty big so I cut them in half.
The marinade:
1 ½ cups Soy Sauce
A dash of Sesame Oil (this is some seriously strong stuff, a little goes a long way)
6 TBSP Brown Sugar
7 cloves of Garlic (ran through the fine side of a box grater)
1 inch of pealed Ginger (box grater too)
3 big spoonfuls of Chili Garlic Sauce
70 cracks of Black Pepper
A few thin sliced green onions
2 TBSP Mirin
1 spoonful of Hoisen
Cure #1
This isn’t the right time of year to find Asian Pears, but it is a great way to impart sweetness. I would have used a half of one grated into the marinade if I could have found one. I’ve read that Gala Apple is the closest substitute, but for this batch, I just skipped all together.
Tossed meat in marinade trying to make sure none of the pieces were sticking together. Put in fridge and mixed it up every couple hours until I went to bed.
I probably would have pulled it out a little earlier, but life got in the way and this batch ended up marinating for 20 hours.
Removed from a bowl to a colander and then dried off the best I could with paper towels. Loaded as much as I could into MES for a couple hours of cold smoke (apple) with one row of AMPS.
I know folks have a lot of different ways to dry jerky, but I’ve always had the best luck with the dehydrator. If I want to put smoke on it, I’ll do that first that then go to the dehydrator. It seems to me that the dehydrator dries more evenly and if nothing else, it’s much easier to grab pieces out as they finish.
For years I used the round Nesco dehydrator that worked great, but won a gift card to Cabellas at work, so I picked up their 10 tray unit. I really like this model. The only gripe I could really think of is that it’s a little noisy, but I only use it outside anyways (after the Great Habanero drying debacle) so that isn’t a big deal to me.
I ran it as high as it would go (160*) for about 5 hours.
Came out pretty good. I really like the garlic and ginger taste, I might go with a little more of both next time.
Thanks for looking.
I started with 4.3 lbs of Eye of Round that ended up being about 4 lbs after trimming off all of the fat and silverskin that I could.
Froze it for a couple hours and then sliced with the grain about ¼ inch thick, maybe a hair thinner. Most the of pieces were pretty big so I cut them in half.
The marinade:
1 ½ cups Soy Sauce
A dash of Sesame Oil (this is some seriously strong stuff, a little goes a long way)
6 TBSP Brown Sugar
7 cloves of Garlic (ran through the fine side of a box grater)
1 inch of pealed Ginger (box grater too)
3 big spoonfuls of Chili Garlic Sauce
70 cracks of Black Pepper
A few thin sliced green onions
2 TBSP Mirin
1 spoonful of Hoisen
Cure #1
This isn’t the right time of year to find Asian Pears, but it is a great way to impart sweetness. I would have used a half of one grated into the marinade if I could have found one. I’ve read that Gala Apple is the closest substitute, but for this batch, I just skipped all together.
Tossed meat in marinade trying to make sure none of the pieces were sticking together. Put in fridge and mixed it up every couple hours until I went to bed.
I probably would have pulled it out a little earlier, but life got in the way and this batch ended up marinating for 20 hours.
Removed from a bowl to a colander and then dried off the best I could with paper towels. Loaded as much as I could into MES for a couple hours of cold smoke (apple) with one row of AMPS.
I know folks have a lot of different ways to dry jerky, but I’ve always had the best luck with the dehydrator. If I want to put smoke on it, I’ll do that first that then go to the dehydrator. It seems to me that the dehydrator dries more evenly and if nothing else, it’s much easier to grab pieces out as they finish.
For years I used the round Nesco dehydrator that worked great, but won a gift card to Cabellas at work, so I picked up their 10 tray unit. I really like this model. The only gripe I could really think of is that it’s a little noisy, but I only use it outside anyways (after the Great Habanero drying debacle) so that isn’t a big deal to me.
I ran it as high as it would go (160*) for about 5 hours.
Came out pretty good. I really like the garlic and ginger taste, I might go with a little more of both next time.
Thanks for looking.
