Thai Spiced Beef Jerky Recipes

THAI BEEF JERKY RECIPE - (3.9/5)

Steps:

• Mix all ingredients together and marinate for 15 to 20 minutes. Spread meat out on a sheet pan and cook "low and slow" until done. Deep fry if desired.

THAI SPICED BEEF JERKY

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.

THAI BEEF JERKY

Steps:

• Prepare beef.
• Puree the lemongrass, chiles, sugar, nuoc nam and soy sauce.
• Coat meat all over with mix.
• Place on sprayed racks over baking sheets.
• Let dry uncovered in refrigerator for 48 hours.
• Heat oven 400.
• Bake 10 minutes.
• Will keep at room temperature for 1 week in a sealed jar.