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La Mirada

On 6/8/2015 8:43 PM, 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.
>
> Nice copy and paste Boner.

From where?

Citation?

Um...nah...

> I don't know anyone who would eat that shit.

I don't know anyone that wouldn't put you down like the cur hound you are.