SPAR Korean Jerky

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Korean Teriyaki/Pepper flavor with a bit of heat!

2 lbs lean meat sliced 1/4" thick, the thinner the better. (For this batch I used rabbit)

1/2 Cup Soy Sauce
2 Tablespoons Worchestershire Sauce
3 Tablespoons honey
2 Tablespoons Sriracha Sauce
2 Tablespoons SPAR Korean Knockout rub
2 teaspoons red pepper flake
2 teaspoons ground black pepper

Combine ingredients, add meat to marinade, and place into the refrigerator for 1-2 days until very little marinade remains. Stir the mixture a couple times a day to ensure even distribution of the marinade.

Place individual pieces of meat onto drying racks in a dehydrator or oven over medium heat (145 defrees)for 8-12 hours. Check often for desired texture.

Store finished jerky in the refrigerator or freezer until ready to eat.
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