Thai Curry Jerky Recipes

THAI SPICED BEEF JERKY

Thai Spiced Beef Jerky image

Finally an easy to make Thai Spiced beef jerky that will knock your socks off with flavor. The first time I made this recipe it was too bold with flavor. So, another round and cutting the ingredients in half made it come out just perfect.

Provided by Will

Categories Snack

Time 6h

Number Of Ingredients 8

Ingredients

1 lb Beef Eye of Round or Venison
2 basil leaves
2 tbsp cilantro (fresh)
1 garlic clove (small)
2 tbsp chili garlic sauce
1 tbsp fish sauce
1/2 cup cold water
1/4 tsp Curing Salt (Prague Powder #1)

Steps:

Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
While the meat is in the freezer, combine the basil leaves, cilantro, garlic, chili garlic sauce, fish sauce, and cold water in a blender and blend well.
Remove the meat from the freezer and slice ¼" strips with the grain. Cut against the grain for an easier chew. If sliced with the grain, tenderize with a meat mallet if you want a softer chew. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and strain excess marinade.
Pat dry the strips with paper towels and wipe off excess ingredients on the strips for a milder taste.
Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
The jerky is finished when it bends and cracks, but does not break in half.

Nutrition Facts : Calories 177 kcal, Carbohydrate 1 g, Protein 24 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 650 mg, Sugar 1 g, ServingSize 1 serving

THAI STYLE RED CURRY BEEF JERKY

Thai Style Red Curry Beef Jerky image

Idea I had of using a Thai style red curry to make a jerky. I'm not confident on long-term storage of this recipe so would recommend keeping refrigerated and using in a week or so. Preparation time does not include the marinating time. Leaving the seeds in the chili makes it quite hot, unless you really like a fair bit of heat you should probably remove the seeds so it's more like a commercial jerky spiciness. Otherwise make sure you have a nice cold beer or two on hand ;-).

Provided by Peter J

Categories Lunch/Snacks

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

500 g rump steak
10 Thai red chili peppers, dried
2 tablespoons galangal, dried
salt (for soaking)
2 tablespoons lemongrass, chopped
2 tablespoons garlic, crushed
2 teaspoons kaffir lime zest, finely chopped
2 teaspoons coriander seeds, partially crushed
1 teaspoon cumin seed, partially crushed
1 scallion, chopped
1 tablespoon light soy sauce
1 tablespoon beef stock
1 tablespoon dry sherry

Steps:

Soak dried chillies and galangal in warm salted water for 15 minutes. Allow to drain.
Seed the chilli if desired (I left seeds in place) and then chop along with galangal.
Place all ingredients except beef in a food processor and process until a rough paste.
Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the beef in relatively long strips (say 15cm / 6").
Rub curry paste into beef, it is thick so do this by hand. Also flatten the meat with your hands at the same time.
Put on a plate or shallow dish, cover with plastic wrap and leave overnight.
Place foil on a lower rack in the oven to catch fat / marinade.
Put a toothpick through each end on the beef and use it to hang the meat from the top rack without the meat touching the rack.
Cook for 6-8 hours at 70°C (160°F) with the oven door ajar until dried to desired taste.
The door only has to been open a little to let out steam so just pry open a little with a fork or similar.

Nutrition Facts : Calories 162.8, Fat 8, SaturatedFat 3, Cholesterol 38.1, Sodium 171.8, Carbohydrate 6.8, Fiber 1.2, Sugar 3.2, Protein 14.6

THAI CURRY JERKY

THAI CURRY JERKY image

Categories Beef No-Cook

Number Of Ingredients 17

Ingredients

1 1/2 to 2 pounds flank steak or top round
1 cup coconut water
1/3 cup soy sauce
4 teaspoons fine salt
2 teaspoons brown sugar
1 teaspoon fresh ground ginger
1 garlic clove, diced fine (or 1/8 teaspoon garlic powder)
1 teaspoon curry powder
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon nutmeg
1/4 teaspoon ground black pepper
Special equipment:
1 standard box fan
4 paper furnace filters or oven racks
2 bungee cords (if using furnace filters)

Steps:

Trim the steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips. Place the strips of meat along with all of the remaining ingredients into a large, plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 8 to 12 hours, shifting the contents at least once to ensure the strips get evenly marinated. Remove the meat from the brine and pat dry. IF USING AIR FILTERS: Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. IF USING OVEN RACKS: Place the box fan so that it is blowing air upwards, elevated at least 1 foot off the surface it is on. Place paper towels over it, and then place the first of the oven racks on the paper towels. Fill each rack with jerky strips, stacking them so there is room for airflow between the individual racks. Once finished, place another layer of paper towels over the last rack to keep dust out. Make sure they are well secured; wrapping them under the racks works well. Turn the fan to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

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