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 overwhelmingly bold. After halving some of the ingredients and trying it again, the balance was perfect.
I love Thai food and I’m glad I finally put together a Thai-spiced beef jerky recipe. It’s simple, fresh, and full of bright, savory notes.
With just five ingredients plus a bit of water, this jerky is easy to prepare. I used beef eye of round, sliced with the grain and tenderized with a meat mallet. The texture comes out great—tender with a pleasant chew.
Blend the marinade ingredients until smooth, then massage or pour the marinade over the beef strips and refrigerate. I marinated my strips for 18 hours in a zip-top bag to let the flavors fully penetrate the meat.
If you prefer a milder flavor, pat the strips dry and wipe off excess herbs and garlic before drying. For a bolder profile, leave the marinade particles on the surface while dehydrating.
I used a large dehydrator for this batch. I had another recipe on the top trays and the Thai-spiced jerky on the bottom. This unit holds a lot—I had about 2.5 lb across four trays (the dehydrator includes nine trays total).
After roughly five hours the jerky was ready and quickly disappeared. The hardest part of making jerky is trying to photograph it before you eat it!
For more detailed directions on drying jerky, see the Jerky Making Methods on this site.
Thai Spiced Beef Jerky
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Rate Recipe
1 hour
5 hours
6 hours
5
177 kcal
Will
Ingredients
Lean Meat
- 1 lb Beef Eye of Round or Venison
Marinade
- 2 basil leaves
- 2 tablespoon fresh cilantro
- 1 small garlic clove
- 2 tablespoon chili garlic sauce
- 1 tablespoon fish sauce
- ½ cup cold water
Optional
- ¼ teaspoon curing salt (Prague Powder #1)
Equipment
Instructions
- Trim all visible fat from the beef and place it in the freezer for an hour or two to firm up for easier slicing.
- While the meat chills, combine basil, cilantro, garlic, chili garlic sauce, fish sauce, and cold water in a blender and blend until smooth.
- Slice the partially frozen beef into 1/4″ strips. For a firmer chew, slice with the grain; for a more tender bite, slice against the grain or tenderize with a meat mallet.
- Add the sliced beef to the marinade in a zip-top bag or bowl and refrigerate for 8–24 hours.
- When marinating is complete, remove the meat and strain off excess marinade.
- Pat the strips dry with paper towels. Wipe off any surface herbs or garlic for a milder flavor, or leave them on for more intensity.
- Dry the strips using your preferred jerky method. I used a dehydrator at 160°F for about 5 hours.
- The jerky is done when it bends and cracks but does not snap in half.
Nutrition
Carbohydrates: 1 g |
Protein: 24 g |
Fat: 6 g
Let us know how it was!
For more in-depth directions on drying beef jerky, visit the Jerky Making Methods page on this site.