Dried meat from heaven
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2-3 lb. sirloin or rump roast | ||
| 2 | teaspoons | Salt |
| 1 | teaspoon | Fresh ground pepper |
| 3 | teaspoons | Sugar |
| 1 | each | Tb coriander seeds,crushed |
| 1-2 Tb dark Chinese sesame oil | ||
| 3 | eaches | Clove garlic, pressed |
| 1 | each | Tb peanut oil = Background Info=- |
Directions
YIELDS: 8
In Laos the beef is dried in the hot sun in a net cage, to discourage predators, for a day. It can be made succesfully in a gas oven with a lighted pilot flame burning, but an electric oven is not suitable as it is impossible to keep the heat low enough. Instructions: Trim off any fat & slice beef into ⅛ in thick strips of equal thickness.
This is important for even drying. Mix all ingredients thoroughly and marinate for at least 3 hours, or refrigerate overnight. Arrange meat on racks, spaced so air can circulate, and place in a gas oven with the pilot light lit for 10-12 hrs., with the door closed. Or, if possible, dry meat in the sun, turning once during the drying process. Beef strips should be removed as they dry to an airtight container, where they will keep for 3 weeks. Beef can also be frozen for up to 9 months. Strips can be broiled briefly to enhance flavor before serving. From: Cuisines of Southeast Asia by Gwenda L. Hyman ISBN 0471 58249 2 John Wiley & Sons Submitted By JOELL ABBOTT On 10-19-94