THAI STYLE RED CURRY BEEF JERKY

Thai Style Red Curry Beef Jerky image

Provided by Peter J

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 13

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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

Steps:

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.