Marinated Spicy Jerky - Thai Style - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Game recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=117) +--- Thread: Marinated Spicy Jerky - Thai Style (/showthread.php?tid=108270) |
Marinated Spicy Jerky - Thai Style - tubeN2 - 02-26-2004 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 1/2 cup Loosely packed mint leaves* 1/2 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 1/2 cup Soy sauce *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. [signature] |