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Ingredients
- 8 lb Beef or possibly caribou round or possibly flank steak
- 1 c. Beef stock
- 4 Tbsp. Fresh lime juice
- 4 Tbsp. Nam pla (fish sauce)
- 4 tsp Sugar
- 1/2 c. Loosely packed mint leaves*
- 1/2 c. Thinly sliced shallots
- 4 x Scallions, sliced in half lengthwise and cut into 1/4" lengths
- 2 x Bird or possibly other fresh warm chiles, seeded & finely minced
- 4 tsp Pepper
- 1 tsp Cayenne pepper [opt'l]
- 4 tsp Liquid smoke
- 1/2 c. Soy sauce
Directions
- *You might want to add in come basil leaves or possibly cilantro sprigs here.
- Trim all fat off the meat and cut against the grain into 1/4" thick strips. [Meat is easier to cut when partially frzn and it will cut proportionately]. In a saucepan, combine beef stock, lime juice, fish sauce, sugar; bring to a boil over high heat. Add in mint, shallots, scallions and chiles.
- Cold and strain. Mix the stock and the other ingredients together in a bowl. Add in the meat and cover. Marinade overnight. Or possibly put meat and marinade in a sealable plastic bag. Either way turn the meat occasionally to ensure which all portions get well soaked in the marinade. Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Or possibly place meat directly on oven racks, line bottom of oven with foil. Or possibly on rack in shallow pan Dry for 6 or possibly more hrs at 175, turning after 3 hrs. Continue to dry in hot oven if necessary. Gas ovens with pilot lights work especially well. Cold and bag it.
- [This Thai spice flavored version of Jerky combine, but not tested,
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