*  Exported from  MasterCook  *
 
                     Marinated Spicy Jerky - Thai Style
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      pounds        Beef or caribou round or flank steak
                         ***STOCK***
    1      cup           Beef stock
    4      tablespoons   Fresh lime juice
    4      tablespoons   Nam pla -- (fish sauce)
    4      teaspoons     Sugar
      1/2  cup           Loosely packed mint leaves*
      1/2  cup           Thinly sliced shallots
    4                    Scallions -- sliced in half
                         -- lengthwise and cut
                         -- into 1/4 lengths
    2                    Bird or other fresh hot chiles -- seeded & finely
                         -- chopped
                         ***MARINADE***
                         ;stock [above] plus
    4      teaspoons     Pepper
    1      teaspoon      Cayenne pepper [opt'l]
    4      teaspoons     Liquid smoke
      1/2  cup           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, turning after 3 hours.  Continue to dry in warm oven if
 necessary.  Gas ovens with pilot lights work especially well.  Cool and bag
 it.
 
 [This Thai spice flavored version of Jerky put together, but not tested, by
 Jim Weller.] ...  Hell hath no pizza...probably no Thai food either.
 
 Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>
 
 
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