Today’s article was brought to you by the fine folks over at Reef-Hunter.com. Go check out their great line of custom apparel, and tell them FloridaHillbilly sent you! (click to open a new page)

I received an email from a regular that I’ve gone over with a fine toothed comb, and while I’ve not tried it myself, I know the author well enough to believe it is a good thing. CHopper also lives in Florida, and has some similar interests (And tastes) as I do. We’ve bounced ideas back and forth on several topics, and I’ve found him to be refreshing, if a little stubborn on his required use of fish sauce.

Here is the email and recipe:

db,

After all the great Info I get from you blog I figured it was time to share the love.

I almost submitted this as a comment in your rabbit jerky post but I figured you might like to put it up as a blog post if you try and like it.

I make this pretty often for the guys I work with, and not to brag too much, they are glad to pay $30 per pound for it.  (Do the math, Jack Links is pretty close to that if you were to buy a pound)

Spicy Thai Jerky

• approximately 8 pounds of meat – I use eye of round when I can find it on sale, cut against the grain
• 1 cup of broth – I have used all kinds, boxed beef, chicken, bullion its all good
• 4 tablespoon lime juice – pretty much always use fresh squeezed, and lemons change the flavor too much(not as good)
• 4 tablespoon fish sauce – I like to use a fish sauce with the fewest ingredients AND you can’t taste it except for the Umami flavor.  (I promise you wont regret using the fish sauce, if your wife doesn’t like the jerky that means more for you!)
• 4 teaspoon sugar or honey or whatever
• 1/2 cup slivered mint leaves
• 1/2 cup sliced shallots
• 4 sliced scallions – I have substituted one whole small sliced red onion for both the shallots and scallions with great success
• 2 fresh hot chilli peppers chopped
• 4 teaspoons ground black pepper
• 1 teaspoon ground Cheyenne pepper
• 4 teaspoons liquid smoke
• 1/2 cup soy/tamari sauce – I have also used liquid coconut aminos with great success but it is quite a bit more expensive

So if you look up the bookmarked recipe in the attached PDF (Page 36, see below for the file), you will find that the directions say to boil certain ingredients.  I have done this and it does seem to give stronger flavors.  But if you are in a hurry or just kinda lazy about it after slicing 8 to 10 pounds of meat you can just combine everything (including meat) and let it marinate over night in the fridge (covered of course).

I do not have a ground meat dispenser so I have never tried to make ground meat jerky before so I can’t give any ideas on how to adapt.

Also, the ebook says to strain the solids out.  I have never done this… see above reasons.  And I never will, I like the dehydrated onion strips on the finished product and the mint etc pretty much disappear.

Well, I hope you find this to be somewhat useful.

CHopper

FREE Beef Jerky Recipes eBook

=======================================================

That’s today’s post, a guest writeup for a favorite jerky recipe. I thank CHopper for covering for me today, I’m wiped out from my fishing trip yesterday (details to follow, of course!)

Peace,
db

As always, please “like” FloridaHillbilly on Facebook, subscribe to my feed,  follow me on Twitter, add it to Google+, Pinterest, Linkdn, Digg, and/or tell your friends! Let’s face it, if they are YOUR friends and you are reading this, they’ll probably be interested too! And if they learn something from this, it might reduce the possibility of them knocking on your door right before a hurricane!

Need something from Amazon (and who doesn’t)? I earn a small commission from purchases made when you begin your Amazon shopping experience here. You still get great Amazon service and your price is the same, no matter what. 

Somebody gets the referral fee, why not allow this old Hillbilly use it to help make ends meet?