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Receta Marinated Spicy Jerky Thai Style
by Global Cookbook

Marinated Spicy Jerky Thai Style
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Ingredientes

  • 8 lb Beef or possibly caribou round or possibly flank steak
  • 1 c. Beef stock
  • 4 Tbsp. Fresh lime juice
  • 4 Tbsp. Nam pla (fish sauce)
  • 4 tsp Sugar
  • 1/2 c. Loosely packed mint leaves*
  • 1/2 c. Thinly sliced shallots
  • 4 x Scallions, sliced in half lengthwise and cut into 1/4" lengths
  • 2 x Bird or possibly other fresh warm chiles, seeded & finely minced
  • 4 tsp Pepper
  • 1 tsp Cayenne pepper [opt'l]
  • 4 tsp Liquid smoke
  • 1/2 c. Soy sauce

Direcciones

  1. You might want to add in come basil leaves or possibly cilantro sprigs here.
  2. Trim all fat off the meat and cut against the grain into 1/4" thick strips. [Meat is easier to cut when partially frzn and it will cut proportionately]. In a saucepan, combine beef stock, lime juice, fish sauce, sugar; bring to a boil over high heat. Add in mint, shallots, scallions and chiles.
  3. Cold and strain. Mix the stock and the other ingredients together in a bowl. Add in the meat and cover. Marinade overnight. Or possibly put meat and marinade in a sealable plastic bag. Either way turn the meat occasionally to ensure which 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 possibly place meat directly on oven racks, line bottom of oven with foil. Or possibly on rack in shallow pan Dry for 6 or possibly more hrs at 175, turning after 3 hrs. Continue to dry in hot oven if necessary. Gas ovens with pilot lights work especially well. Cold and bag it.
  4. [This Thai spice flavored version of Jerky combine, but not tested,