Thai Jerky

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Lot of great ideas here.  Thanks guys!  Everything looks really good!!!
grilling_smilie.gif
 
I have a batch on the smoker right now. Thanks for the recipe!
My wife was ticked because the kitchen smelled likefish sauce haha. I had to start the drying process in the oven and left the door cracked to let steam escape :)
 
I have a batch on the smoker right now. Thanks for the recipe!
My wife was ticked because the kitchen smelled likefish sauce haha. I had to start the drying process in the oven and left the door cracked to let steam escape :)

It's great stuff!
 
Just put some of this in the fridge. Not gonna lie Case, this is the worst smelling sh$!@ I have ever dealt with. It sure better taste A LOT better than it smells... Lol. Will let you know how it turns out
 
Just put some of this in the fridge. Not gonna lie Case, this is the worst smelling sh$!@ I have ever dealt with. It sure better taste A LOT better than it smells... Lol. Will let you know how it turns out

Yep fish sauce is stinky stuff until you cook it! Almost every Thai dish or Vietnamese dish you eat has fish sauce in it.
 
Just put some of this in the fridge. Not gonna lie Case, this is the worst smelling sh$!@ I have ever dealt with. It sure better taste A LOT better than it smells... Lol. Will let you know how it turns out
You WILL be amazed!

I too thought the same thing when I first read the original thread about this, but as Case said, it is amazing stuff!
 
​Greetings Case,   I will try my first Beef Jerky and wanted to ask a few questions if possible,

- how long can jerkies last in a fridge ( I know not long if they taste good but I want stash some where they won't find it)

- can I freeze them

- I have a cabinet outside, would the fish sauce handle the -25 F cold? if left in the cabinet all winter?

Many thanks for the best Smoke forum,

Norm
 
With out freezing and just in the fridge the jerky woul last a week to ten days. Vac packed and in the fridge probably a bit longer.

It would be best to keep the fish sauce above freezing. Some do not refrigerate, but I keep mine refrigerated.
 
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Many thanks Case and I still don't know how to give points which you deserve some.

Norm

No worries.

It's great jerky. If you start with 5 pounds you'll end up with 2, maybe 2.5. If storage is an issue make small batches.

Pork loin works great with this recipe to make jerky. So if you're looking for a cheap alternative to beef give it a try.
 
Today I stopped at a very good butcher and bought around 30lbs of pork tenderloin, pork loin for jerkies, pork butt, and london broil sliced up 1/4 inch along with pork loin.

I am ready to try your recipe and I would like to ask a last detail question which is how long should it rest with your recipe in the fridge before it would be ready to smoke?

Am gratified for your help,

Norm
 
Today I stopped at a very good butcher and bought around 30lbs of pork tenderloin, pork loin for jerkies, pork butt, and london broil sliced up 1/4 inch along with pork loin.
I am ready to try your recipe and I would like to ask a last detail question which is how long should it rest with your recipe in the fridge before it would be ready to smoke?

Am gratified for your help,

Norm

Minimum overnight for the cure to do its thing. I have let it go as long as 48 hours.
 
Case have you ever made this with Pork,I just picked up another 3 packs of Tenderloins.How thick would you recommend?

Richie
 
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