On 6/8/2015 2:23 PM, La Mirada wrote:
> On 6/8/2015 2:18 PM, sf wrote:
>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
>>
>>> If you do that you will need the heavier bags as the light ones will
>>> puncture from sharp edges on the jerky.
>>
>> I usually buy the freezer weight anyway, so that won't be a problem.
>> Thanks.
>
> No problemo, you're good to go.
>
> I guess I should put up a few jerky recipes.
>
> Lately I've been using some green chile powder after a soak in my usual
> Korean style soy based sauce.
>
> I find the flavor is brighter than the red chile powder and I have been
> considering saving some chile seeds from when I roast and drying those
> on as well.

In fact here's the base marinade I use:

1 cup light soy sauce
3/4 cup dark brown sugar
2 tablespoons minced garlic
1/4 cup Mirin or Xiao Xing wine
1 tablespoon Gojuchang red pepper paste
1 teaspoon dry ground ginger
1 teaspoon sesame oil
2 teaspoons ground black pepper
1/4 cup applesauce

You get a sweet, salty, peppery marinade that is complex but not
overpowering.

Then before the jerky goes to dry I shake on that green chile powder.

I do think adding the dried chile seeds will be a neat touch, equivalent
to shaking on toasted sesame seeds.