Asian jerky.

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Steve H

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Feb 18, 2018
11,604
13,208
Newark New York
Morning folks!
After seeing Jeff jcam222 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

IMG_20231124_055203452_HDR.jpg

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

IMG_20231124_102240076 (1).jpg

After 5 hours at 167 degrees it was ready. Really tasty. And spicy!!
 
Definitely looks tasty! Just trimmed a pork loin last night... time for more Thai jerky and some Bearcarver pork loin jerky!

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?
 
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.
 
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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 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!

Jerky.jpg
 
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