Marinated spicy jerky > thai style
2 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | pounds | Beef or caribou round or flank steak |
| Stock: | ||
| 1 | cup | Beef stock |
| 4 | tablespoons | Fresh lime juice |
| 4 | tablespoons | Nam pla (fish sauce) |
| 4 | teaspoons | Sugar |
| ½ | cup | Loosely packed mint leaves* |
| ½ | cup | Thinly sliced shallots |
| 4 | Scallions, sliced in half lengthwise and cut into 1/4\" lengths | |
| 2 | Bird or other fresh hot chiles, seeded & finely chopped | |
| Marinade: | ||
| ;stock [above] plus | ||
| 4 | teaspoons | Pepper |
| 1 | teaspoon | Cayenne pepper [opt'l] |
| 4 | teaspoons | Liquid smoke |
| ½ | cup | Soy sauce |
Directions
*You might want to add come basil leaves or cilantro sprigs here.
Trim all fat off the meat and cut against the grain into ¼" thick strips. [Meat is easier to cut when partially frozen and it will cut evenly].
In a saucepan, combine beef stock, lime juice, fish sauce, sugar; bring to a boil over high heat. Add mint, shallots, scallions and chiles. Cool and strain.
Mix the stock and the other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Or put meat and marinade in a sealable plastic bag. Either way turn the meat occasionally to ensure that all portions get well soaked in the marinade.
Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Or place meat directly on oven racks, line bottom of oven with foil. Or on rack in shallow pan Dry for 6 or more hours at 175, turning after 3 hours. Continue to dry in warm oven if necessary. Gas ovens with pilot lights work especially well. Cool and bag it.
[This Thai spice flavored version of Jerky put together, but not tested, by Jim Weller.]
Submitted By JIM WELLER On 11-12-95