Finally an easy to make Thai Spiced beef jerky that will knock your socks off with flavor.

The first time I made this recipe it was too bold with flavor. So, another round and cutting the ingredients in half made it come out just perfect.

I LOVE Thai food and am not sure why I waited this long to put together a Thai Spiced beef jerky recipe.

With only 5 ingredients and a little water, this jerky recipe is a cinch to make. I used my favorite cut of meat, beef eye of round sliced with the grain and tenderized with a meat mallet. The texture turned out perfect, not too chewy with a little bit of bite.

Blend all the ingredients together well with a blender and marinate your jerky slices. These strips of beef were marinated for 18 hours in a ziplock bag allowing all the flavors to penetrate the strips.

As I mentioned earlier, the taste was intense. Once done marinating, dry the strips with a paper towel and wipe off any ingredients on the surface if you want a milder taste. If you want that bold taste, leave the garlic and herbs on the strips when dehydrating.

I busted out the big gun dehydrator this time. I had another recipe going on top and the Thai Spiced beef jerky on bottom. This dehydrator will hold a lot of meat. Here I have a about 2.5lbs on 4 trays; this dehydrator comes with 9 trays.

After about 5 hours the jerky was done and eaten fairly quickly. The hardest part is trying to take pictures of the final product when all you want to do is eat it!

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods

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Thai Spiced Beef Jerky

Finally an easy to make Thai Spiced beef jerky that will knock your socks off with flavor. The first time I made this recipe it was too bold with flavor. So, another round and cutting the ingredients in half made it come out just perfect.

Course Snack

Cuisine Beef Jerky

Keyword Thai Beef Jerky

Prep Time 1 hour

Cook Time 5 hours

Total Time 6 hours

Servings 5

Calories 177 kcal

Author Will

Ingredients

Lean Meat

• 1 lb Beef Eye of Round or Venison

Marinade

• 2 basil leaves
• 2 tbsp cilantro fresh
• 1 garlic clove small
• 2 tbsp chili garlic sauce
• 1 tbsp fish sauce
• 1/2 cup cold water

Optional

• 1/4 tsp Curing Salt Prague Powder #1

Instructions

1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
2. While the meat is in the freezer, combine the basil leaves, cilantro, garlic, chili garlic sauce, fish sauce, and cold water in a blender and blend well.
3. Remove the meat from the freezer and slice ¼" strips with the grain. Cut against the grain for an easier chew. If sliced with the grain, tenderize with a meat mallet if you want a softer chew. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
4. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
5. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
6. Pat dry the strips with paper towels and wipe off excess ingredients on the strips for a milder taste.
7. Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
8. The jerky is finished when it bends and cracks, but does not break in half.

Nutrition Facts

Thai Spiced Beef Jerky

Amount Per Serving

Calories 177 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Cholesterol 70mg 23%

Sodium 650mg 27%

Potassium 211mg 6%

Total Carbohydrates 1g 0%

Sugars 1g

Protein 24g 48%

Vitamin A 0.2%

Vitamin C 0.2%

Calcium 0.5%

Iron 12.1%

* Percent Daily Values are based on a 2000 calorie diet.

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods