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1st timer for making the "Thai Jerky"

meatsweats86

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Welp......I love jerky and anything Thai related so I decided to give it a whirl. I used the recipe from http://www.smokingmeatforums.com/t/233270/thai-jerky. I also added some garlic powder, fresh ginger slices and put a couple of dried Thai chilies in the mix. I had 5lbs of top round that I froze and sliced by hand roughly 1/4" thick. I added 1.25 TSP of cure to the mix and let marinade for 24 hours massaging it every couple of hours.

I have a propane Cajun Injector smoker that works great for jerky. I found stainless skewers that fit perfectly across for hanging jerky. I used my AMNPS with Pitmasters choice pellets (Cherry, Hickory and Maple).

Started off with no smoke at 135* for 1 hour. After that I added smoke and I was able to maintain 155-160* for about 4 hours.

Most pieces were the right texture I wanted. I finished the thickest pieces off in my dehydrator for 1-2 more hours.

At first I thought it was too much smoke, but after I let them sit for a day it tasted great. The 2nd day tasted even better.

Most jerky I have made in the past was usually over powered with seasoning. Less is more with this jerky. I could taste the smoke, beef, a little garlic, tad bit of heat and at the end you can taste the fish sauce every so slightly.

Don't be scared by the fish sauce. It smells and tastes horrible out of the bottle and while mixing. After 2 hours in the smoker the fish smell went away and started to smell like delicious smoked jerky.

10lbs of frozen venison in the fridge will get turned into "Thai Jerky" once this batch is gone....most likely next weekend.



 

SmokinAl

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It looks delicious!

Nice job!

Al
 

dirtsailor2003

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Looks great! I can't keep it in the house. As you did, you can add other spices to the base recipe to customize it to your liking, or use it as is.

Points!
 

meatsweats86

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Thanks for the points Gents! Everybody at work is raving about it.

I spent 2 hours the other day on Youtube watching Thai Jerky videos just to see what other variations were out there. I think I am going to add crushed garlic, more ginger and lemon grass to my next batch and see where that takes me.

I also like Curry, so I will be making a batch that involves a yellow curry powder and 5 spice. More pics to come!

-MeatSweats
 

crankybuzzard

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That's my go to recipe now! We love the stuff!

Yours looks spot on for dryness.
 

meatsweats86

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Can anyone tell me if I tried using coconut milk and curry to marinade jerky, would the coconut milk make the meat turn rancid/funky or unsafe to eat after being smoked? I would be adding other spices and #1 cure to the meat, just unsure about the sweetened coconut milk????

-MeatSweats
 

dirtsailor2003

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Can anyone tell me if I tried using coconut milk and curry to marinade jerky, would the coconut milk make the meat turn rancid/funky or unsafe to eat after being smoked? I would be adding other spices and #1 cure to the meat, just unsure about the sweetened coconut milk????

-MeatSweats
It will not go rancid as long as you keep the meat in fridge and or freezer after it done smoking. I did a coconut lemongrass pork jerky a while back that was pretty tasty. I haven't posted it as I am still tweaking the recipe a bit.
 

meatsweats86

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Joined Sep 23, 2016
It will not go rancid as long as you keep the meat in fridge and or freezer after it done smoking. I did a coconut lemongrass pork jerky a while back that was pretty tasty. I haven't posted it as I am still tweaking the recipe a bit.
dirtsailor - Any chance you have the recipe for the coconut lemongrass jerky you were working on a while back? I'm in the mood to try something different.
 

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