If you are thinking about experimenting with making your own jerky at home, you may want to try some proven jerky recipes and then slightly tweaking from the original. It took me a couple of batches until I realized just how easy it was to do so. I am always looking for some amazing snack to curb my hunger. Jerky is perfect because it is lightweight, and a great source of protein and completely delicious. While you do not “need” a dehydrator, I do recommend using one. Using a dehydrator will allow you to produce an amazing quantity so you can always have Jerky on hand.
Those of you who have a Costco membership, have had the opportunity to purchase Golden Island‘s Korean BBQ Jerky. I have to admit, that I am a Sam’s Club member – so when a friend brought a packet of the Golden Island Korean BBQ Jerky to the office, I immediately started to sleuth the ingredient’s that would create flavor combination.
The Korean BBQ marinade allows the meat to soak in the flavor while also tenderizing the meat. The key ingredients to boost the flavor are the aromatics like onion, garlic, and ginger that fuse with a smoky sesame oil and the fruit and brown sugar take away the salty bite from the soy sauce. At the end of the day, the results are amazing tender slices of rich savory jerky that give you nodes of Bulgogi. Bulgogi is after all the BBQ equivalent from Korea to our Brisket in the American BBQ scene.
This marinade works wonderfully as just a simple marinade for Chicken, Pork or Steak for a nice grill or your smoker. Just give it 12-24 hours based on our marinade recommendations based on your chosen protein, and it will be a home run for you and your loved ones.
Korean BBQ Jerky
- 4 pounds brisket (flank steak, top round and venison work as well)
- fresh cracked black pepper
- 1 cup soy sauce (you can use a low sodium version)
- 2 tablespoons sesame oil
- 2 tablespoons sesame seeds
- 4 tablespoons brown sugar
- 1 grated Asian pear (you can substitute an apple)
- 1 sliced onion (yellow Spanish)
- 6 garlic cloves, minced
- 2 teaspoons grated ginger
- Trim any excess fat from the meat. Slice against the grain for tender jerky, slice with the grain if you prefer a more chewy texture.
- Generously pepper the meat.
- In a large bowl mix the rest of the ingredients.
- In a zip-top plastic bag add the meat and pour the marinade on top of the meat. Seal the bag and remove any air. Place this bag in the refrigerator and allow to marinade over night.
- 20 minutes before cooking, allow the meat to come to room temperature.
- Pat the meat dry with kitchen paper, and place the meat strips on your dehydrator trays.
- Turn your dehydrator on high to 160 for four hours, and then for the last two hours, turn it to mid-point to allow the jerky to finish properly.
- When it has dried to your desired consistency, set on a wire rack and allow to cool completely, then place in zip lock bags, remove all air and this will keep up to two weeks. If it lasts that long!
Does the preparation change if I wanted to use pork instead like the original product? What cuts of pork would be best to use?
Dan,
Great Question! Pork can absolutely be substituted. However, you want to ensure that it is the leanest cut of pork you can afford. Fat dripping into your food dehydrator isn’t awesome for the machine. Good Luck and let us know how you like it!