* Exported from MasterCook * Marinated Spicy Jerky - Thai Style Recipe By : Jim Weller Serving Size : 1 Preparation Time :0:00 Categories : Jerky Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 lb Beef, caribou round, or - flank steak Stock: 1 c Beef stock 4 tb Fresh lime juice 4 tb Nam pla (fish sauce) 4 ts Sugar 1/2 c Mint leaves -- loosely packed * 1/2 c Shallots -- thinly sliced 4 Scallions -- sliced in half - lengthwise and cut 1/4" 2 Bird chiles -- - seeded & finely chopped Marinade: Stock (above) -- plus: 4 ts Pepper 1 ts Cayenne pepper (optional) 4 ts Liquid smoke 1/2 c Soy sauce * You might want to add come basil leaves or 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 frozen and it will cut evenly. In a saucepan, combine beef stock, lime juice, fish sauce, sugar; bring to a boil over high heat. Add mint, shallots, scallions, and chiles. Cool and strain. Mix the stock and the other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Or put meat and marinade in a sealable plastic bag. Either way turn the meat occasionally to ensure that 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 place meat directly on oven racks, line bottom of oven with foil. Or on rack in shallow pan. Dry for 6 or more hours at 175°F, turning after 3 hours. Continue to dry in warm oven if necessary. Gas ovens with pilot lights work especially well. Cool and bag it. Posted by: , Sep 1998 - - - - - - - - - - - - - - - - - -