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The Knives I Use In My Kitchen
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The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm
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Shun Honing Rod
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DMT Fine Honing Rod
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MAC Black Ceramic Honing Rod 2200 Grit
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SPECIAL PLATES:
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Ingredients
1-2 lbs meat brisket or london or top/bottom round even chuck roast trimmed.
1 tsp.Freshly cracked black pepper
1 tsp. white pepper
2-4 Tbsp Gochujang pepper paste to taste or fresh chilies or gochugaru or chilie flakes or some kind of chili paste
NOTE: dryer chili paste or powder will allow jerky to dry quicker and wetter chili will make the jerky take longer to dry.
½ c soy sauce
1 teaspoon onion powder
1-2 tb sesame oil
1 tb sesame seeds
2 tb brown sugar
1-2 tsp grated ginger 1 tsp. per pound should do
½ grated Asian pear/apple
1 Cup finely sliced scallion
4 cloves minced garlic
1 ts grated ginger
1 Tbsp. soju (optional)
Instructions
Place your ground beef into large bowl.
Add black pepper, gochujang, soy sauce, onion powder, sesame oil, sesame seeds, sugar, ginger, scallion, garlic and soju.
Mix all ingredients together very well and let marinate 4 hours or overnight. I am an overnight guy.
Now pack the ground meat mixture into your jerky gun if you have one.
Start shooting your beef mixture onto your dehydrator trays.
Once done set dehydrator at 160 or 165 degrees if you have it for about 4 to 6 hours depending on the consistency you like in your jerky.
When done allow to cool for awhile and then eat it and bag the rest for later!
If you don't your can roll the meat thin in between to pieces of parchment paper or on a plastic cutting board
roll this as you like and cut into one inch wide by 4-5 inches long.
