Thai-Style Beef Jerky
This beef jerky is inspired by the spicy-sweet flavors of Thai cuisine, combining fish sauce, lime, lemongrass powder, and chili into an intense marinade. The meat is sliced thin and dried at low temperature in a dehydrator to achieve a chewy, flavorful texture. The result is an exotic jerky with a balanced combination of salt, sweetness, acidity, and heat.
Ingredients(for 1 kg)
Instructions
Slice meat and prepare marinade
20 minutesCut beef (e.g. rump or top round), partially frozen, across the grain into 3–4 mm thin strips. Stir all marinade ingredients thoroughly until the sugar is completely dissolved.
Marinating
8–12 hoursPlace meat strips in the marinade, ensuring all strips are completely covered. Marinate covered in the refrigerator at 4 °C. Occasionally turn for even flavor absorption.
Pre-heating
10 minutesRemove meat strips from the marinade, let drain, and place on an oven rack. Heat in a preheated oven at 80 °C for 10 minutes to ensure food safety. Then place on dehydrator trays.
Dehydrating
6–8 hoursLay meat strips side by side on the dehydrator trays without overlapping. Set the dehydrator to 70 °C and dry for 6–8 hours. The jerky is done when it bends without breaking and shows no moist spots when torn.
Pro Tip
Briefly heat the meat strips on a rack in the oven at 80 °C for 10 minutes before the dehydrating process – this increases food safety by killing potential pathogens before the actual drying begins.
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