On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
> 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.

Threaten and insult me some more you impotent little bitch.