If you’re like me, you appreciate a good marinated and cooked meat dish. Whether it’s Korean bulgogi or classic American beef jerky, today I want to share my go-to method for marinating meat, focusing specifically on beef jerky.
What I love about using a Ziploc bag for marinating is its simplicity—it’s easy to mix, marinate, and store. Now, let’s dive into how I marinate meat.
First off, the size of the Ziploc bag doesn’t matter much, but for reference, it’s about the size of my hand—big enough to comfortably hold sliced meat and marinade. Speaking of meat, for beef jerky, you don’t need top-notch cuts; leaner meats like round tip roast work perfectly. Slice it about a quarter-inch thick for consistent texture. If you freeze the meat for about 2-3 hours, it will be easier to slice it evenly. It took me about 20-30 minutes to slice six pounds of meat.
After slicing the meat, you can begin to mix up the sauce in a bowl. Here’s the recipe for the marinade. You can also download and print the recipe below.
When you make the marinade, the key is to let the meat soak overnight. Don’t go beyond 24 hours, though, as it can affect the texture negatively. Simply massage the marinade into the meat in the bag, ensuring it’s evenly coated. I usually flip the bag halfway through to ensure uniform marination.
The beauty of this method extends beyond beef jerky—it works for bulgogi, chicken teriyaki, and more. The marinade’s acidic components tenderize the meat effectively, regardless of the cut.
If you enjoyed this cooking tip, don’t forget to follow me on social media. Until next time, happy cooking!
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