Marinated Spicy Jerky > Thai Style Recipe
Yield: 2 poundsRecipe by luhu.jp
Ingredients:
8 lbs: Beef or caribou round,
-1/4: " lengths,
-or flank steak,
2: Bird or other fresh hot,
Stock:,
-chiles, seeded & finely
1 cup: Beef stock,
-chopped,
4 tbsp: Fresh lime juice,
Marinade:,
4 tbsp: Nam pla, fish sauce
, stock [above] plus
4 tsp: Sugar,
4 tsp: Pepper,
1/2 cup: Loosely packed mint leaves*,
1 tsp: Cayenne pepper [optl],
1/2 cup: Thinly sliced shallots,
4 tsp: Liquid smoke,
4: Scallions, sliced in half
1/2 cup: Soy sauce,
-lengthwise and cut into,
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 1/4"
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
Source from luhu.jp
Trim all fat off the meat and cut against the grain into 1/4"
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
Source from luhu.jp