THAI SPICED BEEF JERKY
Finally an easy to make Thai Spiced beef jerky that will knock your socks off with flavor. The first time I made this recipe it was too bold with flavor. So, another round and cutting the ingredients in half made it come out just perfect.
Provided by Will
Categories Snack
Time 6h
Number Of Ingredients 8
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.
Nutrition Facts : Calories 177 kcal, Carbohydrate 1 g, Protein 24 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 650 mg, Sugar 1 g, ServingSize 1 serving
THAI BEEF JERKY RECIPE - (3.9/5)
Provided by á-114543
Number Of Ingredients 6
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 STYLE RED CURRY BEEF JERKY
Idea I had of using a Thai style red curry to make a jerky. I'm not confident on long-term storage of this recipe so would recommend keeping refrigerated and using in a week or so. Preparation time does not include the marinating time. Leaving the seeds in the chili makes it quite hot, unless you really like a fair bit of heat you should probably remove the seeds so it's more like a commercial jerky spiciness. Otherwise make sure you have a nice cold beer or two on hand ;-).
Provided by Peter J
Categories Lunch/Snacks
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 162.8, Fat 8, SaturatedFat 3, Cholesterol 38.1, Sodium 171.8, Carbohydrate 6.8, Fiber 1.2, Sugar 3.2, Protein 14.6
THAI BEEF JERKY (NUA SAWAN)
Make and share this Thai Beef Jerky (Nua Sawan) recipe from Food.com.
Provided by Iron Woman
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 322, Fat 17.7, SaturatedFat 6.8, Cholesterol 74, Sodium 2735.3, Carbohydrate 14.2, Fiber 1.1, Sugar 11.3, Protein 26.6
THAI BEEF JERKY (NUA SAWAN)
I love Thai beef jerky. It's great with rice and plum sauce. I found this recipe online and decided to share it with everyone. Enjoy!
Provided by Iron Woman
Categories Very Low Carbs
Time 6h20m
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 2953.5, Fat 328.4, SaturatedFat 42.4, Sodium 1352.7, Carbohydrate 11.5, Fiber 2.7, Sugar 6.7, Protein 3.6
THAI BEEF JERKY
Make and share this Thai Beef Jerky recipe from Food.com.
Provided by Lori 13
Categories Lunch/Snacks
Time P2DT10m
Yield 10-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 118.5, Fat 6.7, SaturatedFat 2.6, Cholesterol 29, Sodium 466.4, Carbohydrate 4.3, Fiber 0.2, Sugar 3.8, Protein 9.9
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