Beef
Smoked Bulgogi Beef Jerky
Thin-sliced bulgogi ribeye marinated overnight in a bottle of Bachan's cut with soy sauce and water plus red pepper flakes, then smoked at 160–170°F for about five hours.
- Prep
- 15 minutes plus overnight marinade
- Cook
- 5 hours
- Total
- About 1 day
- Yield
- About 1 lb jerky
- Method
- Smoked
- Wood
- Your choice
Ingredients
Instructions
- Whisk together the Bachan's, soy sauce, water and red pepper flakes.
- Separate the ribeye slices, add them to the marinade and refrigerate overnight.
- Drain the slices, pat them dry and lay them flat on racks without overlapping.
- Smoke at 160–170°F for about 5 hours, until the jerky is as dry as you like it.
- Cool completely, then store in an airtight container in the fridge with a food-safe silica packet.
Pitmaster Notes
- Bachan's is very sweet. Cutting it with soy sauce and water keeps the jerky from turning into candy.
- For extra safety, USDA recommends the meat reach 160°F. Some jerky makers start the smoker hotter (around 180°F) for the first stretch, then drop it.
- Kept airtight in the fridge with a silica packet, mine lasts for months.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
From dkcraftbbq.com/recipe/smoked-bulgogi-beef-jerky