Title: Marinated Spicy Jerky > Thai Style
Categories: Game Thai Beef Dried Blank
Yield: 2 Pounds

8	lb	Beef or caribou round or flank steak
		Stock:
1	c	Beef stock
4	tb	Fresh lime juice
4	tb	Nam pla (fish sauce)
4	ts	Sugar
1/2	c	Loosely packed mint leaves*
1/2	c	Thinly sliced shallots
4		Scallions, sliced in half lengthwise and cut into 1/4" lengt
2		Bird or other fresh hot chiles, seeded & finely chopped
		Marinade:
4	ts	Pepper
1	ts	Cayenne pepper [opt'l]
4	ts	Liquid smoke
1/2	c	Soy sauce

*You might want to add come basil leaves or cilantro sprigs here.

Trim all fat off the meat and cut against the grain into 1/4" thick strips. [Meat is easier to cut when partially frozen and it will cut evenly].

In a saucepan, combine beef stock, lime juice, fish sauce, sugar; bring to a boil over high heat. Add mint, shallots, scallions and chiles. Cool and strain.

Mix the stock and the other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Or put meat and marinade in a sealable plastic bag. Either way turn the meat occassionally to ensure that all portions get well soaked in the marinade.

Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Or place meat directly on oven racks, line bottom of oven with foil. Or on rack in shallow pan Dry for 6 or more hours at 175, turning after 3 hours. Continue to dry in warm oven if necessary. Gas ovens with pilot lights work especially well. Cool and bag it.

[This Thai spice flavored version of Jerky put together, but not tested, by Jim Weller.]

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