Thai Spiced Beef Jerky Food

JERKY LOVER'S JERKY - SWEET, HOT AND SPICY!

Steps:

• In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
• In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
• Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
• Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

SPICY BEEF JERKY

Steps:

• Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water.
• Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips.
• Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.

THAI SPICED BEEF JERKY

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.

SWEET N' SPICY BEEF JERKY

Steps:

• Whisk together soy sauce, brown sugar, vinegar, chili garlic sauce, granulated garlic and 1 teaspoon black pepper.
• Place thinly sliced london broil in a resealable plastic bag and pour marinade over the top. Seal and marinate at least 8 hours, preferably overnight.
• Remove from refrigerator one hour prior to cooking.
• Preheat oven to lowest temperature, mine is 170 degrees.
• Line 2 - 3 large baking sheets with aluminum foil. Place cooling racks on top of baking sheets.
• Lay slices of jerky, 1/4 inches apart, on the trays. Sprinkle with remaining pepper.
• Place trays on oven rack. Place the handle of a wooden spoon in the oven door just top prop it open slightly. Cook for 3 hours.
• Remove from oven and allow to cool for another hour. Transfer to a air tight container. Store in the refrigerator.

THAI BEEF JERKY (NUA SAWAN)

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.

SPICY BEEF JERKY RECIPE

Steps:

• Freeze the beef for 30-60 minutes prior to slicing. The stiffness makes it much easier to cut even slices.
• Slice beef into 1/6" - 1/4" slices, ensuring all are the same thickness. We prefer to go against the grain when slicing, which results in a more tender jerky. Slicing with the grain will give the jerky a tougher texture.
• Slice away ANY excess fat.
• Place beef into a sealable baggie.
• Combine all ingredients in a bowl and mix thoroughly.
• Pour the marinade over the beef in the baggie.
• Massage the beef slices in the baggie, ensuring all of the slices are completely coated in the marinade.
• Allow to sit at room temperature for 45 minutes. You may also set this in the refrigerator and marinate for up to 10 hours.
• Set your food dehydrator to 165°F (74°C).
• Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices.
• Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices.
• Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.
• Store in an airtight container with a food safe oxygen absorber for 1-2 months.
• Once opened, consume within 1 week.

SPICY GARLIC BEEF JERKY RECIPE

Steps:

• Combine the marinade ingredients in a bowl
• Marinate the meat for at least 2 hours, but no more than 8
• Place the meat slices in a dehydrator and set to 155 degrees for 6 hours and check the moisture level
• Dehydrators vary in effectiveness so you may need anywhere from 1 to 3 more hours to fully dry out the jerky.

THAI BEEF JERKY (NUA SAWAN)

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.

MONTREAL STEAK AIR FRYER BEEF JERKY

Steps:

• Slice steak against the grain into 1/4-inch (7-mm) thick strips. Mix remaining ingredients in large bowl until well blended. Add steak and toss to coat well. Cover bowl with plastic wrap. Refrigerate at least 4 hours or overnight. Test Kitchen Tip:Partially freezing the steak will help make it easier to cut into strips. Place steak in freezer about 30 to 45 minutes before slicing.
• Remove steak from marinade. Discard any remaining marinade. Working in batches as needed, place steak in single layer in basket. Set temperature to 180°F (82°C).
• Air fry 2 1/2 hours or until beef is dehydrated and tender-chewy. Store jerky in an airtight container in the refrigerator. Test Kitchen Tips:•Air Fryers vary; adjust cooking times as needed.•For extra smoky flavor, add 1/2 teaspoon (2ml) liquid smoke to the marinade.•To prepare jerky in the oven, slice and marinate steak as directed above. Place wire rack on large shallow baking sheet. Arrange steak strips in single layer on wire rack. Dehydrate in preheated 175°F (80°F) oven 3 hours or until steak is dehydrated and tender-chewy.

THAI BEEF JERKY

Steps:

• Cut the beef into strips about 4 inches long and 1/2 in wide.
• Place the meat on a large baking sheet, making sure the pieces are spread out and not on top of each other.
• If you want to dry the beef Thai-style, lay the baking sheet outside in direct sun for about 15-40 minutes or so, depending on how hot it is outside and how much sun you have. Dry one side until dry to the touch, and flip it until the other side is dry to the touch.
• Since we live in an apartment with no direct sun, we can't do that! We dehydrate the beef in the oven. For the oven method, place the baking sheet in the oven. Put your oven on its lowest setting, for me it's 220 degrees. But I prop the oven door open a few inches to help lower the temperature even more since really it should dehydrate at around 120 degrees.
• Let the beef dry out for about 25 minutes, and then flip it over to the other side for about 25 minutes or so.
• Once it feels dry-ish, soft and elastic, it will still have some moisture which is fine, take out the beef and marinate the strips in garlic, pepper, coriander, fish sauce, soy sauce and sugar for about 20 minutes.
• Fill a wok or deep pan with about 3 inches of vegetable oil or whatever frying oil you prefer.
• Warm the oil over medium high heat until it starts to bubble if you drop in a bit of beef.
• Fry the beef in small batches, stirring it constantly for about a minute until it starts to turn a deep brown, as shown in the pics.
• Use a wire mesh strainer, or slotted spoon to place the beef on a baking sheet with paper towels.
• To make the dried chili dipping sauce, add all the ingredients to a small bowl. Taste until it reaches your desired flavor profile. I like it more sour and spicy tasting, but if you like it more salty or sweet, go for it. Store in the fridge and use within three days.
• Serve the Thai beef jerky as an appetizer with the dipping sauce, or have it alongside sticky rice with other yummy Thai dishes.