Nimjul Fermented Beef (Cured Beef Jewel)

Ingredients

• 1 pound Ground Beef (100% lean, fresh)
• 11 pieces Thai Bird's Eye Chilies (Whole, keep seeds for heat)
• 14 cloves Garlic Cloves (Peeled)
• 1 package Nimju Seasoning Mix (Contains salt blend and yeast)
• 0.25 cup Granulated Sugar (Standard granulated sugar)
• 0.5 teaspoon Salt (Regular table salt)
• 4 drops Red Food Coloring (Liquid food coloring)
• 4 ounce Cooked Sliced Pork Skin (Pre‑cooked, sliced, boiled then shredded)
• 1 24-pack Mountain Dew (or citrus soda) (Used as weight and flavor during fermentation)
• 1 roll Aluminum Foil (Heavy‑duty)

Instructions

1. Prepare Pork Skin

   Bring a pot of water to a rolling boil, add the sliced pork skin and reduce to medium heat. Cook for about 5 minutes until the skin is firm but not mushy. Drain in a colander, rinse with cold water, then shock in an ice‑water bath. Drain again, cut any overly long strands, and squeeze out excess water with your palms.

   Time: PT10M

   Temperature: Boiling

2. Process Chilies and Garlic

   Place 7 Thai bird’s eye chilies and 7 peeled garlic cloves in a food processor and pulse until finely chopped. If you don’t have a processor, smash them with a heavy object in a bowl. Slice the remaining 4 chilies into thin circles and the remaining garlic cloves into tiny discs.

   Time: PT10M

3. Season the Beef

   In a large mixing bowl, combine the 1 lb of lean ground beef with 4 drops of red food coloring. Add the whole Nimju seasoning package, the processed chili‑garlic mixture, ¼ cup sugar, and ½ tsp salt. Using clean hands, massage the mixture for about 10 minutes until the seasoning is evenly distributed and the texture becomes slightly sticky.

   Time: PT15M

4. Incorporate Pork Skin

   Add the prepared pork skin to the seasoned beef and knead briefly (about 2 minutes) until fully integrated.

   Time: PT2M

5. Assemble in Tray

   Line a 2‑inch‑deep baking tray with a sheet of aluminum foil. Transfer the beef‑skin mixture onto the foil and press down to form an even, compact layer. Top with the sliced garlic discs and chili circles for extra visual appeal.

   Time: PT5M

6. Weight and Add Soda

   Lift the foil with the meat brick out of the tray, wrap it tightly with another sheet of foil to form a sealed “brick”. Place a heavy rectangular object (e.g., a book or lid) on top, then set the 24‑pack of Mountain Dew on the weight. This adds pressure and a subtle citrus note during fermentation.

   Time: PT2M

7. Ferment at Room Temperature

   Leave the wrapped brick at room temperature (around 20‑22 °C) for 24 hours. The Nimju mix’s salts and yeast will dehydrate and ferment the meat safely.

   Time: PT24H

8. Chill and Serve

   After 24 hours, transfer the foil‑wrapped brick to the refrigerator for at least 2 hours to firm up. Slice into thin pieces and serve as a spicy, salty snack with beer or as part of a charcuterie board.

   Time: PT2H

   Temperature: 4°C

Nutrition Facts

Calories

475

Protein

25 g

Carbohydrates

12.5 g

Fat

20 g

Fiber

0 g