Korean BBQ Beef Jerky:
3 lbs lean beef, cut in 1/8 to 1/4 inch thickness
1 cup soy sauce
1/2 cup sugar
4 tbsp minced garlic
2 tbsp honey
4 tsp liquid smoke
4 tbsp sesame seeds
2 tsp black pepper
(optional) 2 tbsp red pepper flakes
Dehydrator or smoker
Mixing bowl
Zip Lock bags (2 one gallon bags)
Whisk
Rubber spatula
Oxygen Absorbers
IMPORTANT: I want you to make multiple batches and tweak the ingredients to fit your taste! Salt and sugar are important for the curing, the rest is flavor. Mix it up a little!
Mix all ingredients except the meat in a bowl.
Dip each piece of meat in the mixture, ensuring all surfaces are coated and place in a bag.
Once all of the meat has been coated and in the bag, pour the remaining brine solution in the bag and remove as much air as you can.
Place in refrigerator at least 4 hours, preferably overnight.
Lay meat evenly in your smoker or dehydrator and leave a little air gap between pieces.
Dry or smoke until done.
Cool in the ambient air for 15-30 minutes.
Place jerky in a zip lock with one or two oxygen absorbers (according to volume).
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