Thai Red Curry Beef Jerky

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This is one of my absolute favourite jerky meats. It is full of delicious flavour and Thai Red Curry goes excellently with beef. The jerky also gets a lovely looking red coating of spices all over it similar to my Vindaloo Beef Jerky. Definitely a must try! It will last up to a month stored in an airtight container or close to 2 months if vac packed. Storing in the fridge will make it last even longer.

 

Thai Red Curry Beef Jerky

 

1kg round steak or topside

Thai red curry paste (I use Maesri brand)

 

Cut thin strips against the grain. Pound with meat mallet if too thick. You want a thickness of a few millimetres. Combine strips with Thai red curry paste. Toss and marinate overnight to 24 hours in a ziplock bag, push out the air before sealing.

Lay strips in dehydrator trays, spaced apart. Wipe any excess marinade off with your hands as you go but there shouldn’t be too much with this one. Dehydrate at 70C for approx 4-6 hours, rotating trays every hour. Check after 4 hours then take out strips as they are done and set aside and continue dehydrating the rest until all meat is finished. Remember the less jerky you have in your dehydrator, the quicker it will be ready. The weight of the jerky you end up with will be approximately a third of the weight you started out with.

 

 

Nutritional Info (for whole recipe):

Cals – 1501.1

Fat –32.3g

Protein – 266.9g

Total Carbs – 25.1g

Fibre – 16.4g

Sugars – 14.4g

Net Carbs – 8.7g