Thai Style Red Curry Beef Jerky

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 500 g rump steak
• 10 thai red chili peppers, dried
• 2 tablespoons galangal, dried
• salt (for soaking)
• 2 tablespoons lemongrass, chopped
• 2 tablespoons garlic, crushed
• 2 teaspoons kaffir lime zest, finely chopped
• 2 teaspoons coriander seeds, partially crushed
• 1 teaspoon cumin seed, partially crushed
• 1 scallion, chopped
• 1 tablespoon light soy sauce
• 1 tablespoon beef stock
• 1 tablespoon dry sherry

Recipe

• 1 soak dried chillies and galangal in warm salted water for 15 minutes. allow to drain.
• 2 seed the chilli if desired (i left seeds in place) and then chop along with galangal.
• 3 place all ingredients except beef in a food processor and process until a rough paste.
• 4 cut meat into thin slices cutting with the grain running length-wise. it's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the beef in relatively long strips (say 15cm / 6").
• 5 rub curry paste into beef, it is thick so do this by hand. also flatten the meat with your hands at the same time.
• 6 put on a plate or shallow dish, cover with plastic wrap and leave overnight.
• 7 place foil on a lower rack in the oven to catch fat / marinade.
• 8 put a toothpick through each end on the beef and use it to hang the meat from the top rack without the meat touching the rack.
• 9 cook for 6-8 hours at 70°c (160°f) with the oven door ajar until dried to desired taste.
• 10 the door only has to been open a little to let out steam so just pry open a little with a fork or similar.