Thai Beef Jerky Recipes

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.

Steps:

• Slice beef across the grain 2"X 3" in size and 1/4" thick.
• Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder.
• Combine beef and the rest of the ingredients and marinade 1 hour.
• Place beef pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef.
• Place the cookie sheet in a lowest setting oven until the beef pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven).
• Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time. Fry until crispy on the outside and around the edges.
• Drain on a cake rack over paper towels.
• Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice.
• NOTE: Tenderize beef lightly with a mallet if using other cuts of beef. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing.

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.

Steps:

• Put the cumin seeds in a 9-inch skillet and dry-roast over medium-high heat, sliding the skillet back and forth to ensure even roasting until the seeds are fragrant, about 45 seconds. Remove to a plate to cool.
• Add the coriander seeds and Thai peppercorns to the skillet and dry-roast for about a minute or less, until they exude a pleasing aroma.
• Transfer to the plate with the roasted cumin seeds.
• Cool the seeds, before they grind in an electric spice or coffee grinder.
• Transfer the ground spices to a large shallow pan and add the palm sugar and soy.
• Add the beef, stir well to coat thoroughly, cover, and marinate overnight in the refrigerator.
• Put the marinated steak on wire cooling racks and dry in the sun for a day, turning occasionally to ensure even drying.
• Alternatively, dry the marinated steak in a 150 degree F oven for at least 8 hours, until they are dry and leathery.
• Store in the refrigerator.
• To serve, shred and deep-fry in hot oil until crispy.