Just thinking out loud…but might this work as a prep technique for Asian style ribs? Thoughts?
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I like the idea. Those are gonna be good. I would opt for Teriyaki, myself, but I think both would work fine. Maybe glaze with the teriyaki reduction or thick sauce in the last 20 mins of the cook.
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Teriyaki is mostly soy sauce anyway, so Huskee is correct - it should work and have a more complex flavor.Comment
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Panhead John Leave it to you to keep things straight.
How do you know they are not one and the same?
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That is more of a marinade or wet brine, but it sounds good to me! Anxiously awaiting your results...Comment
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CaptainMike I envision just brushing it on generously, not a soak, but point well taken.
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Not sure about just how "dry" Soy (or Teriyaki) sauce would be. That said, I've used Teriyaki as the brine/marinade many times when making beef jerky ... always with great results. I'd say, have at it!
FWIW, Huskee is the one with too many "E's" in his name ... while Spinaker is the one with too few "N's". Easy!
Last edited by MBMorgan; June 6, 2022, 01:47 PM.Comment
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I agree, they should be great. Maybe a light glaze with a reduced mixture of teriyaki, pineapple juice, and apple cider vinegar. I’ve been experimenting with pomegranate syrup in my Asian glazes, I haven’t gotten it just right yet.Last edited by Oak Smoke; May 23, 2022, 11:08 AM.Comment
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Oh man, I just got the idea to do teriyaki pork belly and found this recipe:
I've got a pork belly I've been waiting to find a use for. I think I found it.
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Beware doing this for too long. Yes it works, but if you do a 24 hour soy (or teriyaki) marinade that flavor overwhelms the beef flavor.Comment
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I’m thinking just a few hours, 3 or 4 maybe. Still tinkering with the idea, but lots of good input here. -
3-4 would be fine. I think even about 8 would work. But 24 or so and the soy/teriyaki flavors start to dominate. -
This. Ruined some "stew beef" from Click. The first set was great, the second set, inedibly salty after marinade in Bachan’s.
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another way to do soy sauce as a dry brine would be to source some soy sauce powder and use that...
https://www.amazon.com/powder-soy-sa...wder+soy+sauce
Last edited by rickgregory; May 23, 2022, 01:02 PM.Comment
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Wet is wet. So it is a marinade. The salt in the soy will penetrate the meat, a wet brine action from the marinade.
rickgregory is right about the length of time & beef aspect.Comment
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Well, marinades in my mind (warped as it maybe) include an acid. This would not, and I’m not thinking to use a lot or the soy/teriyaki whatever. I’m focusing on the salt content.Last edited by Texas Larry; May 23, 2022, 01:35 PM.
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I have used soy sauce as a wet brine. Salt is salt, right?Comment
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