<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">j, I'm curious: Are you going to slice across or with the grain? </div></BLOCKQUOTE>
From what I read (and know) the slice direction effect the final toughness. with the grain makes the final product much tougher. since this is my first attempt I'm not sure how crazy I want to get, I'm considering a flank with the grain and a eye against.
I made 2 marinades (approximately 2 cups each), both seem salty enough, I'm trying to decide how much pink salt I need to boost my margin of safety.
S.E.A: 7 cloves garlic, 4 tbs ginger, 5 shallots, 4 tbs lemongrass, 4 tbs soy, 6 tbs nam pla, 2 tbs rice wine vinegar
Korean: 7 cloves garlic, 4 tbs ginger, 4 green onions, 1 tbs chile paste, 1 tbs kimchee base, 8 tbs soy, 8 tbs mirin