6 hrs 30 mins
Peter J's Note:
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 ;-).
My Private Note
Units: US | Metric
- 500 g rump steak
- 10 Thai red chili peppers, dried
- 2 tablespoons galangal, dried
- salt (for soaking)
- 2 tablespoons lemongrass, chopped
- 2 tablespoons garlic, crushed
- 2 teaspoons kaffir lime zest, finely chopped
- 2 teaspoons coriander seeds, partially crushed
- 1 teaspoon cumin seed, partially crushed
- 1 scallion, chopped
- 1 tablespoon light soy sauce
- 1 tablespoon beef stock
- 1 tablespoon dry sherry
- 1Soak dried chillies and galangal in warm salted water for 15 minutes. Allow to drain.
- 2Seed the chilli if desired (I left seeds in place) and then chop along with galangal.
- 3Place all ingredients except beef in a food processor and process until a rough paste.
- 4Cut 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").
- 5Rub curry paste into beef, it is thick so do this by hand. Also flatten the meat with your hands at the same time.
- 6Put on a plate or shallow dish, cover with plastic wrap and leave overnight.
- 7Place foil on a lower rack in the oven to catch fat / marinade.
- 8Put 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.
- 9Cook for 6-8 hours at 70°C (160°F) with the oven door ajar until dried to desired taste.
- 10The 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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Nutritional Facts for Thai Style Red Curry Beef Jerky
Serving Size: 1 (130 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 162.7
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 3.0 g
- Cholesterol 38.1 mg
- Sodium 171.7 mg
- Total Carbohydrate 6.8 g
- Dietary Fiber 1.1 g
- Sugars 3.1 g
- Protein 14.5 g
The following items or measurements are not included:
kaffir lime zest