Best Thai Heavenly Beef Jerky Recipe YouTube
THAI BEEF JERKY RECIPE. Cut meat into consistent strips about 1/4" thick (click here to read about the importance of meat thickness consistency ). Mix all of the other ingredients thoroughly, put the mix with the meat inside of a sealed bag or plastic container with a lid. Let this marinade in the refrigerator for 4-24 hours.longer is better.
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Thai jerky or Nua Kem is a classic fast-food item that's meaty and satisfying, perfect for a heavy lunch or a quick evening meal. If you visit Thailand, you'll find the jerky in every market, and it's instantly recognizable for its firm but juicy texture and lovely glaze. Making Thai beef jerky, though, is not that easy.
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Preheat the air fryer to 160°F (70°C) or the lowest temperature setting available. Place the beef strips in a single layer in the air fryer basket, leaving some space between each strip for air circulation. Step 4. Dehydrate the beef in the air fryer for about 2-3 hours or until it reaches your desired dryness level.
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Mix the sliced Beef and Thai spice completely and place in the refrigerator for 6 hour or more so that the spice infuses into the meat. Place the sliced Beef into a Food Dehydrator for 6 hours at 160 deg. F. Remove the Heavenly Beef Jerky and place in a pre heated oven for 1/2 hour. Serve with a good Thai beer.
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To a mixing bowl, add the ginger, sugar, garlic, salt, Maggi seasoning, soy sauce, and sesame seeds. Add in the beef, and using both hands, mix really, really well. Wash those hands, cover with plastic wrap, and place in the refrigerator to marinate overnight. The following day, preheat your oven to the lowest temperature.
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Thai beef jerky is only briefly dehydrated in the sun (hence "single sunlight beef") and some of moisture is still left in the beef, making it easier to chew than its American counterpart. This is great as a beer snack, an appetizer, or a main dish (I highly recommend pairing this with sticky rice and Thai dried chili dipping sauce ).
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Thai Beef Jerky Recipe is one of the most popular meat recipe in the United States. It almost always comes in either bulk or bulk-lite packages, which means that it can be easily stored in the refrigerator for up to three weeks. This Thai beef jerky is perfect for people who enjoy the taste but need to take in less than 3 pounds of jerky in one.
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Transfer to the plate with the roasted cumin seeds. Cool the seeds, before they grind in an electric spice or coffee grinder. Transfer the ground spices to a large shallow pan and add the palm sugar and soy. Add the beef, stir well to coat thoroughly, cover, and marinate overnight in the refrigerator. Put the marinated steak on wire cooling.
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Mix the marinade ingredients in a cup, a dd this to the meat, then marinate it for six to twenty-four hours in the refrigerator. Before cooking, soak off any extra marinade with a paper towel. Dry your beef on a food dehydrator for 4 to 5 hours (thin chunks) or 6 to 8 hours at 160 degrees F (thik pieces).
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Slice the beef into thin, flat steaks 1/4 of an inch thick with the grain of the meat. Cut the sliced beef into rectangles about 3 inches by 4 inches. Sprinkle salt on each piece and marinade for at least half an hour. Turn on oven to bake the lowest temperature you can get. It is 170 degrees on my gas oven.
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Dehydrate the beef. Sun-drying: Place marinated beef on a drying-rack in the sun. Drying time depends on weather. Some prefer to dry for a few hours, so the beef is still a bit juicy inside, while others prefer 1-2 days in the sun for a dryer consistency. Dehydrator: Preheat dehydrator to 145-155°F (63-68°C).
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In a large resealable bag, combine the soy sauce, fish sauce, sugar, black pepper, cayenne pepper (if using), garlic powder, and lime juice. Add the beef strips to the bag and coat them evenly with the marinade. Refrigerate for at least 4 hours or overnight. Preheat a dehydrator to 155 degrees F (68 degrees C).
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Line a baking tray with foil and place a rack on top. Place strips of beef on the rack in a single layer, with a small space in between. Bake for 30 minutes, then remove from the oven and flip each piece of beef over. This ensures both sides get crispy. Bake for an additional 30 minutes for a total of 1 hour.
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Place the baking sheet in the oven. Let the beef dry out for about 30 minutes, and then flip it over to the other side for about 30 minutes or so. Marinate the strips in garlic, pepper, coriander, fish sauce, soy sauce and sugar for about 20 minutes.
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Place each piece of meat onto the drying rack, making sure they are flat. Let dry in the sun for 5 hours. When you are ready to fry the beef jerky, put the vegetable oil into a small pot and turn it on high on the stove. Once the oil is hot, using tongs, gently place 1-3 pieces of meat into the hot oil to fry. The oil should start to bubble up.
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The Bald Chef Shows you how to make authentic Thai Nua Kem or other times referred to as Heavily Beef Jerky. These is a great recipe and if you want to s.
