Thai Style Red Curry Beef Jerky

Ingredients

• 500 g rump steak
• 10 Thai red chili peppers, dried
• 2 tablespoons galangal, dried
• salt (for soaking)
• 2 tablespoons lemongrass, chopped
• 2 tablespoons garlic, crushed
• 2 teaspoons kaffir lime zest, finely chopped
• 2 teaspoons coriander seeds, partially crushed
• 1 teaspoon cumin seed, partially crushed
• 1 scallion, chopped
• 1 tablespoon light soy sauce
• 1 tablespoon beef stock
• 1 tablespoon dry sherry

Directions

1. 1

   Soak dried chillies and galangal in warm salted water for 15 minutes. Allow to drain.

2. 2

   Seed the chilli if desired (I left seeds in place) and then chop along with galangal.

3. 3

   Place all ingredients except beef in a food processor and process until a rough paste.

4. 4

   Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the beef in relatively long strips (say 15cm / 6").

5. 5

   Rub curry paste into beef, it is thick so do this by hand. Also flatten the meat with your hands at the same time.

6. 6

   Put on a plate or shallow dish, cover with plastic wrap and leave overnight.

7. 7

   Place foil on a lower rack in the oven to catch fat / marinade.

8. 8

   Put a toothpick through each end on the beef and use it to hang the meat from the top rack without the meat touching the rack.

9. 9

   Cook for 6-8 hours at 70°C (160°F) with the oven door ajar until dried to desired taste.

10. 10

    The door only has to been open a little to let out steam so just pry open a little with a fork or similar.