THAI JERKY
Ingredients
- 8 lb Beef or caribou round or flank steak
- 1 each c Beef stock
- 4 each tb Fresh lime juice
- 4 each tb Nam pla (fish sauce)
- 4 each ts Sugar
- 0.5 each c Loosely packed mint leaves*
- 0.5 each c Thinly sliced shallots
- 4 each Scallions, sliced in half lengthwise and cut into 1/4" lengths
- 2 each fresh hot chiles, seeded & finely chopped
- 4 each ts Pepper
- 1 each ts Cayenne pepper (opt)
- 4 each ts Liquid smoke
- 0.5 each c Soy sauce
Instructions
- 1
*You might want to add come basil leaves or cilantro sprigs here.
- 2
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.
- 3
Add mint, shallots, scallions and chiles.
- 4
Cool and strain.
- 5
Mix the stock and the other ingredients together in a bowl.
- 6
Add the meat and cover.
- 7
Marinade overnight.
- 8
Or put meat and marinade in a sealable plastic bag.
- 9
Either way turn the meat occasionally to ensure that all portions get well soaked in the marinade.
- 10
Remove from marinade and let dry on a rack.
- 11
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... place on a rack in shallow pan.
- 12
Dry for 6 or more hours at 175, turning after 3 hours.
- 13
Continue to dry in warm oven if necessary.
- 14
Gas ovens with pilot lights work especially well.
- 15
Cool and bag it.