Bulgogi Pork Jerky

When I found out my friend had a dehydrator, I was so excited to make a jerky. Not only do I love jerky, but it is so expensive to buy at the store and not all jerkies are the same. You really need the pricer ones to get a good one without extra chemical crap in it. Anyhow, my favorite kind of jerky is usually teriyaki. So naturally I was inclined to come up with an Asian inspired flavor. My buddy Eli, the one with the dehydrator, wanted to join me on this adventure (really I think he just wanted to hang out and drink beer all afternoon while the meat sat in the dehydrator, which we did), and when I told him what I was thinking of he suggested bulgogi.

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I honestly have never had bulgogi, so I had to research it a little bit first. All the ingredients sounded like the flavors I would want to be tasting. So I made it, totally blind as to what it should be. I think it worked because when I let Eli smell the marinate, he confirmed that this was bulgogi and it smelled wonderful, which it did, making me think about making a real bulgogi for another post in the future. Anyhow, after about 9 hours of my house smelling wonderful, I took it out, let it cool and went to bed. The next day I tried it and it was AMAZING! Seriously, it was REALLY good! I took it to work to let my coworkers try it and their faces said it all! So here it is!

Wanna see me make this on the Oinkcooking YouTube Channel? Go ahead and click HERE to watch the video.

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Bulgogi Pork Jerky

Ingredients:

lbs pork loin,fat trimmed  
½ cup soy sauce  
1 tablespoon sesame oil  
 freshly cracked black pepper  
1 tablespoon sesame seeds  
¼ cup pureed onion  
2-3 cloves minced garlic  
1 teaspoon grated ginger  
2-3 tablespoons korean chile paste  
3 tablespoons toasted sesame seeds  
¼ cup brown sugar  
½ cup pureed pear or apple  
   

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Directions:

Trim the meat of all its fat and trin into thin slices. Freezing the meat for 2 hours before trimming makes this easier.

In a blender, combine the rest of the ingredients. Blend well together. In a large bowl, combine marinade with the meat. Let marinate for about 24 hours.

With a dehydrator, place meat on dehydrator trays and let dehydrate for 8-12 hours.

Remove from dehydrator and let cool. Place in an airtight container. Can be stored on counter for up to 3 weeks if all fat was properly trimmed. Can also store in refrigerator for up to 6 months.

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Bulgogi Pork Jerky
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Ingredients
  1. 2 lbs pork loin, fat trimmed
  2. ½ cup soy sauce
  3. 1 tablespoon sesame oil
  4. freshly cracked black pepper
  5. 1 tablespoon sesame seeds
  6. 2 tablespoon brown sugar
  7. 2-3 cloves minced garlic
  8. 1 teaspoon grated ginger
  9. 2-3 tablespoons korean chile paste
  10. 3 tablespoons toasted sesame seeds
  11. ¼ cup brown sugar
  12. ½ cup pureed pear or apple
  13. ¼ cup pureed onion
Instructions
  1. Trim the meat of all its fat and trin into thin slices. Freezing the meat for 2 hours before trimming makes this easier.
  2. In a blender, combine the rest of the ingredients. Blend well together. In a large bowl, combine marinade with the meat. Let marinate for about 24 hours.
  3. With a dehydrator, place meat on dehydrator trays and let dehydrate for 8-12 hours.
  4. Remove from dehydrator and let cool. Place in an airtight container. Can be stored on counter for up to 3 weeks if all fat was properly trimmed. Can also store in refrigerator for up to 6 months.
OINKCOOKING http://www.oinkcooking.com/

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