Name: DAEK THAIs Beef Jerky Recipe
Cook time: 8 h
Total time: 8 h
Yield: 6 servings
Cuisine: Thai
Ingredients: 2 lb lean beef (top round or eye of round), trimmed; 1 cup low-sodium soy sauce; 2 tbs fish sauce; 2 tbs brown sugar (light); 1 tsp sea salt; 1 tsp ground black pepper; 4 cloves garlic, minced; 1 tbs ginger, peeled and finely grated; 0.5 tsp Thai red chili flakes (optional, for heat); 1 tbs rice vinegar; 1 tsp sesame oil; 3 tbs lime juice (fresh); 1 tbs rice vinegar; 1 tbs fish sauce; 1 tsp light brown sugar; 2 tbs fresh cilantro, finely chopped; 1 tbs shallot, minced; 1 each Thai bird chile or red chili, minced (optional); 2 tsp neutral oil (vegetable or grapeseed); 0.25 tsp sea salt

Method

Beef & Marinade

Prepare the beef

Place the trimmed beef in the freezer for 45–60 minutes until slightly firm but not frozen solid. This firms the meat and makes it easier to slice into uniform strips.

Using a sharp knife, slice the chilled beef against the grain into 1/8–1/4 inch (3–6 mm) thick strips. For chewier jerky slice with some grain; for more tender jerky slice against the grain. Aim for consistent thickness for even dehydration.

Pat the strips dry with paper towels and transfer to a large resealable bag or nonreactive container.

Make the marinade

In a bowl combine soy sauce, fish sauce, brown sugar, sea salt, ground black pepper, minced garlic, grated ginger, red chili flakes (if using), rice vinegar and sesame oil. Whisk until sugar dissolves and ingredients are well combined.

Pour the marinade over the beef strips, pressing out excess air if using a resealable bag. Massage the marinade into the meat so all pieces are coated. Refrigerate and marinate for at least 6 hours, preferably 8–12 hours. For stronger flavor, marinate up to 24 hours, turning the bag occasionally.

After marinating, remove the strips from the liquid and pat dry with paper towels to remove excess surface marinade (this speeds dehydration and prevents overly salty jerky). Reserve marinade if you plan to brush during drying (see note).

Preheat your oven or dehydrator: For a dehydrator set to 145–155°F (63–68°C). For an oven, set to the lowest setting (about 170–200°F/75–95°C) and prop the door open slightly with a wooden spoon to allow moisture to escape and temperature to lower closer to 160°F. Line baking sheets with wire racks.

Arrange beef strips in a single layer on the racks with a little space between pieces for airflow. If using multiple racks, rotate positions halfway through drying for even results.

Dry until the jerky is dry but still slightly pliable and not brittle: about 3–6 hours in a dehydrator or 4–7 hours in an oven depending on thickness and humidity. Start checking at 3 hours. Proper jerky will bend and crack but not snap in two.

Optional: If you reserved marinade, lightly brush a thin coat onto both sides of the strips about 30–45 minutes before finishing dehydration and return to dry. Do not soak in marinade after initial dehydration step to avoid bacterial risk.

When done, remove jerky and let cool to room temperature on racks. Pat any residual oil or moisture with paper towels.

Store in an airtight container. At room temperature consume within 1 week. Refrigerate for up to 3 weeks or freeze for up to 3 months.

House Thai Vinaigrette (for serving)

In a small bowl whisk together lime juice, rice vinegar, fish sauce and brown sugar until the sugar dissolves.

Add minced shallot, chopped cilantro, minced chili (if using), neutral oil and sea salt. Whisk until emulsified and taste; adjust salt, lime or sugar to balance sweet, salty, sour and spicy to your preference.

Transfer to a serving bowl alongside the cooled beef jerky. Drizzle or dip as desired when serving. Vinaigrette can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving.