Ok I know I may be beating a dead horse with this Korean style bbq lately, but I couldn’t resist. Following the attached recipe, (https://www.realtree.com/timber-2-table-wild-game-recipes/korean-bbq-deer-jerky) Got about 5 lbs of choice eye of the round Friday, threw it in the marinade and let it rest until this morning. Then I fired up the Lang w hickory lump and cherry chunks, running my warming box at 165 from 4-6 hours, depending on the size of my pieces.
I follow the attached recipe to the letter. This go round I skinned my pear before grating. The little bits of pear that manage to stay with the jerky through the process were much nicer this time, without the tough skin. Just goes to show there’s no substitute for practice. The more often you do it the better you usually get.
Getting the fire box and warmer ready to go
Once the jerky gets laid out I sprinkle with red pepper flakes and toasted sesame seeds. This time I used a combination of gourmet red pepper flakes from the Flat Iron Pepper Co. Really gave the jerky a nice kick.
Really coming along nicely. The smaller pieces were done about 4 hours in, and the larger ones took a bit longer. I also rotate my racks throughout the cook, ensuring the pieces cook evenly.
Extremely pleased with this batch. Think I got the texture just about right. Chewy, but not too, spicy, sweet, smoky, tangy and salty. Hits just about all the senses.
And I ended up with just over 2&1/2lbs of primo jerky. Not too bad, but it’ll go quick!!
I follow the attached recipe to the letter. This go round I skinned my pear before grating. The little bits of pear that manage to stay with the jerky through the process were much nicer this time, without the tough skin. Just goes to show there’s no substitute for practice. The more often you do it the better you usually get.
Getting the fire box and warmer ready to go
Once the jerky gets laid out I sprinkle with red pepper flakes and toasted sesame seeds. This time I used a combination of gourmet red pepper flakes from the Flat Iron Pepper Co. Really gave the jerky a nice kick.
Really coming along nicely. The smaller pieces were done about 4 hours in, and the larger ones took a bit longer. I also rotate my racks throughout the cook, ensuring the pieces cook evenly.
Extremely pleased with this batch. Think I got the texture just about right. Chewy, but not too, spicy, sweet, smoky, tangy and salty. Hits just about all the senses.
And I ended up with just over 2&1/2lbs of primo jerky. Not too bad, but it’ll go quick!!
