Thai Beef Jerky Recipe
marinated tender beef strips, house Sriracha
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Ingredients
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Beef Jerky
Method
Preparation
- 1
Slice the Beef
Trim any excess fat from the beef flank steak, then slice it into thin strips, about 1/4 inch thick, against the grain. This will help keep the jerky tender.
- 2
Make the Marinade
In a large mixing bowl, combine the soy sauce, brown sugar, fish sauce, garlic powder, black pepper, cayenne pepper, Sriracha sauce, red chili flakes, and salt. Stir well until the brown sugar is dissolved.
- 3
Marinate the Beef
Add the sliced beef to the marinade, ensuring all pieces are well-coated. Cover the bowl or transfer to a resealable plastic bag, and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Dehydrating
- 4
Prepare the Dehydrator
Preheat your dehydrator according to the manufacturer's instructions. If using an oven, preheat to the lowest temperature setting, usually around 160°F (70°C).
- 5
Arrange the Beef Strips
Remove the beef from the marinade and shake off any excess liquid. Lay the strips out in a single layer on the dehydrator trays or a baking sheet lined with parchment paper if using an oven.
- 6
Dehydrate the Jerky
Place the trays in the dehydrator or the baking sheet in the oven. Dehydrate for 4-6 hours, or until the beef is dry but still slightly pliable. Check periodically to avoid over-drying.
Storage
- 7
Cool and Store
Once dehydrated, allow the jerky to cool completely. Store in an airtight container or resealable bags. Properly dried jerky can last for several weeks at room temperature.