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 ;-).
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INGREDIENTS
Nutrition- 500
- 10Thai red chili peppers, dried
- 2
-
- 2
- 2
- 2
- 2teaspoons coriander seeds, partially crushed
- 1
- 1
- 1tablespoon light soy sauce
- 1tablespoon beef stock
- 1tablespoon dry sherry
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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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