Korean BBQ Pork Jerky Time....

[daveomak]

Had some awhile back... Darn good....  Sooooo, the butt in the refer got reallocated to jerky somehow..   Tried to trim out the lean stuff and saved the fat and fatty meat for breakfast sausage, one of these days...

Searched a plenty...   finally I chose "The Squishy Monster" recipe..  You can look it up on her web page....   and what I did different....

Soy Sauce + Soy Vey + Red Boat fish sauce + sesame oil + brown sugar + grated Fuji Apple + dried onion flakes +dried minced garlic + grated ginger + Cracked Black Pepper.....

That mix smells soooooo good...... 

Put it in a plastic bread sack...   Kneaded it and vacuum marinade to speed up the process..   about 3 sucks and all the liquid was in the meat... 

I followed her method for skewering the meat....   I put the smoker rack on a tub...  lowered a hunk of meat between the wires on the meat rack and slid the skewer through the meat and repeat...   Simple....  easy...   that tall tub made life easy...  I did NOT rinse or dry the meat before putting in the smoker...

It's in the smoker.....  NO SMOKE...   I want to taste the Korean stuff AND I didn't want the pork to taste like ham sooooo  there's NO CURE #1 in the recipe...

The smoker is running at 170º F...  in 5-10 hours I should be able to taste some...

........2# Pork butt lean.........                 ..lots of CBP .............                    ...into the bread sack and adding the other stuff.....

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• daveomak
• Dec 24, 2016

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• daveomak
• Dec 24, 2016

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• daveomak
• Dec 24, 2016

... Ginger root............                         ...Garlic and onion.....                                  .... Apple.........                            ... everything else......  

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• daveomak
• Dec 24, 2016

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• daveomak
• Dec 24, 2016

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• daveomak
• Dec 24, 2016

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• daveomak
• Dec 24, 2016

.................. smooshed around.......                                                                                       ... in the vac canister.....

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• daveomak
• Dec 24, 2016

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• daveomak
• Dec 24, 2016

...skewering to fit the MES 30 rack..    ... the tub to hold up the rack....      ...into the smoker to dry......  

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• daveomak
• Dec 24, 2016

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• daveomak
• Dec 24, 2016

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• daveomak
• Dec 24, 2016

The remaining butt fat and fatty hunks of meat is waiting in the freezer for something else....

BBL folks....  thanks for looking.....

 

[chef jimmyj]

Looks great and those flavored are fantastic on pork or beef...JJ

 

[b-one]

Sure looks like a great start!

 

[dirtsailor2003]

Sounds tasty!

 

[crankybuzzard]

Sounds like it will be great.

 

[redheelerdog]

Sounds great Dave, thanks for sharing the how-to. I might just make some of that. 

 

[disco]

Another great sounding combo, Dave!

Disco

 

[SmokinAl]

I agree it sounds awesome!

Al

 

[daveomak]

Thanks for the compliments folks..  

Well, other that takin a nap that lasted longer than expected, The flavor is very good...  I'm keeping this recipe...    And as JJ noted, the flavor is good enough to other stuff...

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• daveomak
• Dec 25, 2016

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• daveomak
• Dec 25, 2016

 

[cmayna]

Dave,

Thanks for the link to this thread.  Considering doing some pork Jerky in the near future and since I have some Red Boat fish sauce........

 

[reeltight79]

Looks great. You think it would come out good with venison, or just stick with pork?

 

[daveomak]

Venison should be good...  I'd try it... 

 

[worktogthr]

 
Thanks for the compliments folks..  

Well, other that takin a nap that lasted longer than expected, The flavor is very good...  I'm keeping this recipe...    And as JJ noted, the flavor is good enough to other stuff...

Korean 001.JPG

• daveomak
• Dec 25, 2016

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• daveomak
• Dec 25, 2016

Hey Dave,

Saw this post and then watched the video of the recipe creator.  Had a few of quick questions since I have never made jerky before.  

1. The recipe has no cure.  Is that ok since the relatively higher cooking temp will get them way past 140 in the first 4 hours?
2. She says they can be stored at room temp but that doesn't seem right to me.  Is that because of the drying that it is safe?  
3. Is there a major difference between slicing with or against the grain in texture?  Which do you prefer?
4. How do you tell when they are done?  She says 6-8 hours but is there a more definitive way to know when you should stop cooking?

Thanks so much,

Chris

 

[hooked on smoke]

Yum

 

[daveomak]

 

 
Thanks for the compliments folks..  

Well, other that takin a nap that lasted longer than expected, The flavor is very good...  I'm keeping this recipe...    And as JJ noted, the flavor is good enough to other stuff...

Korean 001.JPG

• daveomak
• Dec 25, 2016

Korean 002.JPG

• daveomak
• Dec 25, 2016

Hey Dave,

Saw this post and then watched the video of the recipe creator.  Had a few of quick questions since I have never made jerky before.  

1. The recipe has no cure.  Is that ok since the relatively higher cooking temp will get them way past 140 in the first 4 hours? If you get the temp up to 160+ deg. F while the meat is wet with the marinade, then all the bacteria is killed.. It shouldn't be smoked because the burning of wood consumes oxygen and botulism is a threat..  If you smoke it, add cure.. then the temp can be lowered for the drying process..  there should be enough salt in the recipe to further kill bacteria...  I think that amount is around 3%..  not sure..
2. She says they can be stored at room temp but that doesn't seem right to me.  Is that because of the drying that it is safe?  Yep.. Aw around 0.85 makes it safe..
3. Is there a major difference between slicing with or against the grain in texture?  Which do you prefer?  Old teeth like across...  less chewing..
4. How do you tell when they are done?  She says 6-8 hours but is there a more definitive way to know when you should stop cooking?  Depends on the humidity and temp.. A bend test, when the meat cools is one indicator..  You want the meat to bend and then crack, or something like that..  warm meat will just bend... Also depends on meat thickness..  Just make sure it's dry..   If you leave it out, it won't last long enough to go bad...  That batch lasted 3 days sitting on the counter..  I even made special trips to the kitchen to grab a few hunks...  

Thanks so much,

Chris

 

[bena]

Looks Great!.. I went to her website and the Korean Jerky link is down, but not to be discouraged it was partially available on another..

• 1-2 lbs meat {I used brisket, you can use top round, venision, etc}
• Freshly cracked black pepper
• 1/2 c soy sauce
• 1 tb sesame oil
• 1 tb sesame seeds
• 2 tb brown sugar
• 1/2 grated Asian pear/apple
• 1/2 sliced onion
• 2-3 cloves minced garlic
• 1 ts grated ginger

and with your thread I hope to make some tasty jerky soon!

 

[worktogthr]

Thanks so much Dave! Got some top round for a good price and I'm dying to try some jerky