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THAI JERKY
8
lb Beef or caribou round or flank steak
Stock:
1
4
4
4
1
1
4
2
c Beef stock
tb Fresh lime juice
tb Nam pla (fish sauce)
ts Sugar
/2 c Loosely packed mint leaves*
/2 c Thinly sliced shallots
Scallions, sliced in half lengthwise and cut into 1/4" lengths
fresh hot chiles, seeded & finely chopped
Marinade:
Stock (above) plus
4
1
4
1
ts Pepper
ts Cayenne pepper (opt)
ts Liquid smoke
/2 c 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...
place on a 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.
THAI JERKY
74
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