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

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