On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
> 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.
Yeah. You wont taste the meat though. Every recipe you paste here is just a mess of too many flavors.