Reproduce Korean BBQ Pork Jerky - Seasoned Advice
1. I marinated the meat for 24 hours in the Korean No1 Marinate and I added more brown sugar sesame seed and 1/4 can of coke and sprinkle of salt when I put the meat on the dehydrator. The dehydrator is with the heater and fan. I still rotate the trays every hour. The meat stayed soft, chewy and very tasty.
Is jerky safe concerning parasites? - Seasoned Advice
2013年6月21日 · Googling "jerky safety" will yield a wealth of University Extension results based on FDA research, providing specific recipes for safely creating jerky at home. Traditional methods (soaking in brine, then drying) are sufficient to kill all pathogens (not just parasites). The FDA now recommends the the "hot pickle cure" method as the most ...
substitutions - Can you substitute Asian red chili paste (e.g. Thai ...
2015年4月8日 · The author of the recipe seems to have used a paste made from smoked chili's out of a jar. Both will always add chili heat to your dish, but there is a good chance that the taste of the end product will be slightly different. Given the number of other big tasting ingredients in this recipe I think I would simply go for it.
Newest 'jerky' Questions - Seasoned Advice
I'm getting ready to smoke a batch of beef jerky, but am setting some aside so that the only seasoning will be the salt and the smoke. 1) I normally put so much seasoning that it hides most of the ... brining. smoking. jerky. user34314. 113. asked Jun 2, 2022 at 1:48. 3votes.
pork - Should I boil the alcohol out of marinade? - Seasoned Advice
2013年3月23日 · 1. A recipe for cooking pork calls for sake in the marinade. Should I boil the alcohol out or should I marinate with the alcohol intact? I read somewhere that alcohol can cook the meat just like acid, but what I can't figure out is whether that could be beneficial and actually improve the end result. pork.
How do you score pork skin? - Seasoned Advice
1. Completely random, but use a scalpel like the ones Surgeons use. you would be blown away how clean and controlled you can score, and you don't even need to semi-freeze as some have suggested. mmm crackling.. I had a recipe that called for using a hairdryer. Made the best crackling ever with that. Share.
Pulled pork too sweet - Seasoned Advice
2015年7月9日 · I am assuming the pork is already shredded and the sauce is too sweet but already combined. Drain the meat, try not to press and squeeze the juice out of the meat. Steaming the meat is the best way, long enough for the sauce to drip, not to overcook the meat. 3 min in the steam basket inside the 15 psig pressure cooker would do.
Should beef jerky be cut with or across the grain?
2011年2月8日 · With the grain is much more solid than against. Just as you might expect. If you are using relatively tender meat then cutting across the grain will result in a batch of jerky crumbs. Cutting with the grain will be good. If you are using very tough meat then cutting with the grain will be absolutely impossible to chew.
spicy hot - Reduce hotness of beef Jerky - Seasoned Advice
2011年5月10日 · A recipe I use all the time which is delicious and easy is: - 125g hoisin sauce; 75g tomato puree; 35g tomato ketchup; 2 tbsp honey; 2 tbsp sweet chilli sauce; 2 tbsp soy sauce; 2 tbsp fresh ginger, finely grated (optional) 2 cloves garlic, finely grated; Juice of 2 limes; 2 pinches of chilli powder; French parsley to garnish
How to tell if pork-filled steamed buns are pre-cooked?
2023年5月25日 · 13 4. One would imagine the instruction to cook for 6-8 minutes was for half a dozen or more at a time. 1 pre-cooked bun would have been ready in about 30s, a raw one in maybe a minute or a minute & a half, though having never tried cooking steamed buns in a microwave, I wouldn't be sure the result would be palatable, done from raw.