Project X v0.2

Project X

Her continuing mission, to boldly create a thai curry jerky that's kind of like that one her friend showed her a picture of that one time.

Medium idk, a lot
30 mins plus 6 hours marinating 4 to 6 hours
 Snack  American, Thai  Beef

Submitted by Melissa Green

Witch Hat Oven Coven Original

Ingredients

  • The Meat:
  • 3lb lean beef (top, bottom or eye of round) trimmed of fat and cut into thin strips
  • The Marinade:
  • 2in piece of fresh ginger, peeled and chopped coarse
  • 2 sticks lemon grass, peeled and chopped coarse
  • 6 cloves garlic, chopped coarse
  • 1-2 tbsp thai curry powder
  • 1 tbsp red pepper flakes
  • 1 cup soy sauce
  • 4 tbsp fish sauce
  • 1/2 cup orange juice
  • Juice of 1 lime
  • The Wood:
  • Applewood chips, for smoking

Directions

  1. Peel and coarsely chop the ginger. Peel the dry outer layers off two sticks of lemon grass and chop the stems coarsely (similarly to chopping scallions). Coarsely chop the garlic.
  2. Put the chopped aromatics in a small mixing bowl. Add the curry powder and red pepper flakes, and toss to thoroughly coat.
  3. In your marinating dish, combine the soy sauce, fish sauce and orange juice. Add the aromatics, and stir well.
  4. Add the beef and marinate in the fridge for 5½ hours
  5. Remove from the fridge, squeeze in the juice of 1 fresh lime, and stir to incorporate. Marinate for a further 30 minutes on the counter top, to allow the beef to come up to temperature.
  6. Configure your smoker with enough apple wood chips to provide smoke for the first 60 to 90 minutes of smoking.
  7. Add the beef strips in layers, ensuring no aromatics are stuck to them, spacing evenly and allowing for airflow.
  8. Smoke at 165°F or as close as you can get it, until jerky is dehydrated and only slightly bendy to the touch (4-6 hours depending on your smoker)

Comments