Box fan home jerky
On Monday, June 8, 2015 at 7:41:02 PM UTC-7, wrote:
> 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 won't taste the meat though. Every recipe you paste here is just a mess of too many flavors.
|