The sesame seeds add special flavor and texture to this Korean Jerky.
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. sugar
- 1 tsp. monosodium glutamate (MSG), if desired
- 1/4 cup Soy sauce
- 1 T dry sherry, if desired
- 1 lb lean meat, thinly sliced (3/16″ – 1/4″ thick)
- 2 T sesame seeds
In a small bowl, combine all ingredients except meat and sesame seeds. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning soy sauce mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Before drying, sprinkle each meat slice with sesame seeds. Place the Korean Jerky strips on your Excalibur Dehydrator tray. Dehydrate at 155° / 68° C for 4-8 hours or until leathery.