Thai Jerky

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dirtsailor2003

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Last time I made jerky i made a 1 pound batch of this and loved it. So going all in this time with a 6 pound batch.

Here's the recipe for 1 pound I just multiplied by 6.

1 lb top round steak, cut into strips
2 tablespoons fish sauce
1 tablespoon dark or light soy sauce
2 teaspoons sugar
½ teaspoon ground white pepper

I added cure. Typically this wouldn't have cure and the meat would be dried in the sun.




I was going to use the vacuum tumbler but the valve for the lid is MIA. Hope I can find a replacement.

Here's a new brew that's dangerously good


So this will go in the smoker tomorrow.
 
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b-one

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Your going to smoke "hard" root beer? I can't believe how nuts people are for hard root beer currently it's nuts! But to each there own. Looking forward to the jerky finish!
 

dirtsailor2003

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Well solved my vacuum tumbler issue. Just ordered two additional canisters from Todd! I was thinking it'd be nice to have a couple when doing multiple batches of different flavored things.
 

dirtsailor2003

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Your going to smoke "hard" root beer? I can't believe how nuts people are for hard root beer currently it's nuts! But to each there own. Looking forward to the jerky finish!

Ha! No smoking it! It's all for the pit master! This root beer makes great floats with a kick!
 

dirtsailor2003

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Cruising at 138 right now and the Cherry TBS is flowing out of the 12" AMNTS. I'll be rotating the racks at the next temp jump so I'll take a few photos.

Have 5 pounds of summer sausage ready to stuff too for smoking later tonight or tomorrow morning!
 

dirtsailor2003

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I love the Thai theme and can't wait until the finish!

Thanks Disco. Traditionally this would be dried in the sun. Then they fry it and serve with a sauce and rice. So you'd have a crispy jerky dish. I just like the flavor profile. The fish sauce really makes this jerky good.
 

GaryHibbert

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That looks like a real tasty batch of jerky Case.  I'm surprised that, being Thai, its not "melt your tongue hot".

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Gary