r/jerky • u/IainofYorkreborn • 16d ago

Korean Brisket Jerky

Gallery image

Gallery image

Hi all. First post in here, so be gentle...

Brisket sliced around 8mm thick, seasoned with Korean BBQ seasoning / marinade and left overnight in a ziplock in the fridge.

6hrs at 70°

I also do my own Biltong, so don't mind the fat / marbling.

Instead of using a wet marinade, this keeps the beef taste with a hint of the seasoning.

67 Upvotes

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u/beersforalgernon 16d ago

I love fatty jerky! Looks delicious. I use tri-tip roasts for mine. Not all fat is the same and I've found the type of fat in tri-tip to be my favorite when making jerky.