Neau Dad Deaw, Thai Style Fried Beef Jerky
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Tag Archives: jerky
Garlic & black pepper Jerky
Wet cure ratios per 1lb of beef
Ingredients
- 200ml water
- 100ml soy sauce
- 50ml Worcestershire sauce
- 50ml honey
- 30g salt
- 2g PP#1 (optional)
- 2 tbsp granulated garlic
- 2 tbsp fresh ground black pepper, medium grind
Directions
Combine cure ingredients and blend well. Marinate meat at least 24 hours, up to a week.
Dry/smoke meat per usual. If using PP#1, jerky is shelf stable up to 1 week, or up to 1 month refrigerated.
Beef Jerky Original #3
Ingredients
- 2 lb eye round beef
- 4 oz soy sauce
- 2 oz Worcestershire sauce
- 2 oz Tamari soy
- 2 oz honey
- ¼ cup Texas BBQ rub
- ¼ teaspoon Prague Powder #1
- Water, as needed
Directions
Trim roast of surface fat and silver skin. Freeze roast 45 minutes to an 1 hour before slicing. Slice across the grain into 5mm (about ⅜ in) thick rounds. Split rounds in half, along the fat seam. Trim fat from edges.
Whisk together remaining ingredients, topping up liquid measure to 2 cups with water.
Combine meat and marinade in a gallon freezer bag, and expel any air. Gently massage the contents of the bag to distribute marinate evenly. Place the sealed bag in a bowl to catch any leaks, and refrigerate overnight to 24 hours, massaging occasionally to redistribute marinade.
After marinating, transfer meat to a wire rack, blotting off excess marinade with paper towels. Dehydrate in a food dehydrator, smoker or oven at 165°F until beef is stiff and bends without cracking,8 to 10 hours.
Beef Jerky Original #2
More of a spicy, savory jerky with a touch of sweet. This recipe uses flank steak, cut on a bias across the grain.
Ingredients
Per 2 lb of meat:
- 2 oz water
- 2 oz all-purpose soy
- 1 oz dark soy (Tamari)
- 1 oz Worcestershire sauce
- 1 oz honey
- 2 tbsp Paprika
- 1 tsp Black pepper
- ½ tsp Cayenne
- ½ tsp Ground oregano
- ½ tsp Ground ginger
- ¼ tsp Turmeric
- ¼ tsp Prague Powder #1
Instructions
Start with a lean flank steak, approximately 2 lbs net weight. Trim fat and silver skin. Slice into strips about ⅜” thick on a diagonal bias across the grain. Trim longer strips to length, and place strips in a gallon zip lock freezer bag.
Whisk remaining ingredients and pour over the contents in the bag. Distribute marinade throughout the meat strips. Refrigerate 8-10 hours, or overnight, redistributing the marinade several times for an even cure.
Remove strips from bag and arrange on a cooling rack, blotting off excess marinade.
Dry strips at 165°F in a food dehydrator or smoker until the strips are stiff and bend but do not snap, about 8 or 10 hours.
Beef Jerky Original #1
This recipe uses a nitrite curing salt in the brine, and will be shelf stable in an airtight container 1-2 weeks.
Recommend a lean beef cut: eye round, top round, bottom round, flank, skirt or lean brisket flat.
Cut thinly across the grain, ⅛” to ¼”, for a more tender final product, or thinly with the grain for a chewier end product. Par-freeze the meat 30 minutes to 2 hours before slicing to achieve a consistent, thin slice.
When dehydrating, the meat is done when it is stiff when held, but barely cracks when bent.
Ingredients
Dry measures are approximate, I was eyeballing the ingredients.
- Approximately 2lb lean eye round, bottom round, skirt, flank or lean brisket flat
- ⅔ cup Worcestershire sauce
- ⅔ cup dark soy sauce
- 1½ to 2 tbsp Thai fish sauce
- ½ cup brown sugar
- 1 tbsp granulated garlic
- 1 tbsp granulated onion
- 1 tbsp ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp sweet paprika
- 1 tbsp hot paprika
- 2 tsp chili powder
- 1 tsp cayenne powder
- ½ tsp white pepper
- ½ tsp Prague Powder #1
Directions
Trim any surface fat from the beef roast and freeze 30 minutes to 2 hours to help with slicing thin.
While the beef freezes, prepare marinade. Combine ingredients in a nonreactive steel or glass vessel. Adjust ingredients to taste.
Slice frozen meat thinly across the grain (recommended) into approximately ⅛” thick slices, about 2 inches wide. Combine sliced meat and marinade in a zip lock bag, thoroughly coating the meat. Displace air and seal. Refrigerate 8 hours to overnight, redistributing the marinade once or twice.
To dehydrate, spread meat slices evenly in a single layer on a dehydrator screen or metal rack, leaving a small gap between each piece. Blot each side dry with a paper towel to help drying.
Place in food dehydrator, electric smoker or oven at 165°F for 4 hours. After 4 hours, check meat for doneness. Recheck periodically until done, up to 2 more hours. Do not overdry.