Thai Beef Jerky (Nua Sawan)

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READY IN: 8hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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