Marinated Spicy Jerky- Thai Style

* Exported from MasterCook *

Marinated Spicy Jerky - Thai Style

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

[This Thai spice flavored version of Jerky put together, but not tested, by
Jim Weller.] ... Hell hath no pizza...probably no Thai food either.

Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>


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