Thai Beef And Pork Jerky (Video)

Ingredients

• 1 kilogram Meat of choice (Note 1)
• 150 grams Thai red curry paste (Note 2)
• 100 grams Fish sauce
• 50 grams Soy sauce
• 15 grams Salt (Non-iodized)
• 100 grams Palm sugar (Note 3)
• 15 grams Garlic (Minced)

Instructions

1. 1

   Slice the meat into trips or thin steaks. There are two ways of cutting it, so we'll show both.

2. 2

   Cut across the grain of the meat. This is so that the jerky will be easily chewable.

3. 3

   If you cut strips, set them aside. If you cut thin steak, beat them with a meat mallet until about 1/2 centimetre or 1/5th of an inch thick. Don't go and measure it, it's not that critical.

4. 4

   Make the marinade and thorough mix with the meat. Cover with plastic wrap or a lid then let it marinade for at least 6 hours or up to 2 days in the fridge.

5. 5

   Once marinated, it's time to dry. Place on meat hooks or lay flat on dehydrator trays.

6. 6

   Hang in a well ventilated area away from flies or insects. If using a dehydrator, set it to 35 °C or 95 °F until you're happy with it. Could take anything from 12 to 24 hours. If you want it drier, let it go further.

7. 7

   The perfect texture should be soft and slightly leathery.

8. 8

   Store in the fridge in an airtight container or vacuum sealed.