Thai Style Red Curry Beef Jerky

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READY IN: 6hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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