Beef Recipes: Homemade Beef Jerky: How To Make Beef Jerky: Thai Chili Lime Beef Jerky Recipe
- 6 years ago
My friend Paul in England was telling me a couple of weeks ago that he would like to see a beef jerky recipe because he is paying $4.00 per 25 grams in England. Man! Thats $64.00 a pound for beef jerky. So he asked me to do a beef jerky video. So here it is! My beef jerky is going to be my Thai Chili Lime Beef Jerky Recipe! I hope you enjoy! You can find my ex recipe on my Youtube Channel @ MrEZCooking. The recipe can also be found below. Enjoy!\r
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The Knives I Use In My Kitchen\r
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The Gear I Use To Sharpen My Knives:\r
DMT W6X: \r
DMT W6F: \r
DMTW6CP: \r
DMT W6E: \r
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DMT W8CXNB: \r
DMT W8EFNB: \r
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DMT W250CXNB: \r
DMT250EFNB: \r
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SPECIAL PLATES:\r
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DMT D8EE: \r
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Spyderco 302UF: \r
Spyderco 302U: \r
Surgical Black Arkansas: \r
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Ingredients Wet Cure Ingredients 4 Lbs. of London Broil. Trim all excess fat from the London. They are lean to begin with so this wont take long. 2 Cups of white vinegar. 1 Cup brown sugar. 1/4 to 1/2 cup salt. 3 Shots of Bourbon. Some black pepper to taste. Dry Cure Ingredients A food processor or blender. I use a Cuisinart 4 Cup Classic Food Processor . 2 Cup red chili flakes. 2 to 3 Cups dried Kaffir lime leaves. 8 Tbsp. brown sugar. 4 Tbsp. salt.\r
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Instructions For The Wet Cure Put your London broil in the freezer for about 30 to 45 mins to let get cold. This makes it easier to cut the beef in the thickness you want. Now take all of your dry components to the wet cure and put in a large bowl. Now add your vinegar to the bowl and whisk all ingredients together. Whisk until all the sugar and salt are completely dissolved. Set this brine aside and let flavors marry. The Beef When the London broil has gotten just stiff enough take it out of freezer. Slice beef up into 1/4 inch slices. Cut beef against the grain or with the grain. Its all good! When all the beef is cut up use either a 1.25 gallon zip lock bag to put beef and brine in. I started with a large Pyrex dish and then went to the market and got some 1.25 gallon bags. The bags work the best. Put the beef in the bag. Pour the brine into the bag and shake it up well. Put in fridge for minimum of 4 hrs. I cured my beef for 24 hrs. Every few hours shake the bag up to make sure all meat is getting wet cured. For The Dry Cure 4 hrs or 24 hrs later take beef from the fridge. Drain all the liquid from the beef. Then lay all meat on a large baking dish lined with paper towels. Take some more paper towels and tamp dry the beef as dry as you can get it. Now pour some dry cure into a large bowl. Add some of your beef into the bowl and mix together. Get the meat well coated. As you coat your meat lay it on your dehydrators sheets. Make sure to leave a little bit of room between pieces of beef so that the air will flow correctly. When all trays are full of meat put in the dehydrator and set heat for 155 degrees. Each dehydrator is different so follow temperature instructions for beef jerky. Depending on how you cut your meat will dictate how long it will take to dry. It took 4hrs to dry mine and I like mine a bit red in the center. Once dried you can eat some or bag it in zip lock bags. This Beef Jerky should be good for at least a month in your fridge. Enjoy!\r
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I began with 4 Lbs of London broil and by days end it was 6 Lbs of London broil. Depending on your dehydrator it can take between 3 to 4 hours depending on how thick you cut your meat, how wet it still is and how crowded the trays are when you put them into the dehydrator and how dry you want your beef jerky to be. Lots of people like their jerky bone dry, I like mine a bit chewy in the center. Its all up to your and your tastes! Make some beef jerky and dont pay the prices like what my friend Paul pays in England!
\r
The Knives I Use In My Kitchen\r
\r
\r
The Gear I Use To Sharpen My Knives:\r
DMT W6X: \r
DMT W6F: \r
DMTW6CP: \r
DMT W6E: \r
\r
DMT W8CXNB: \r
DMT W8EFNB: \r
\r
DMT W250CXNB: \r
DMT250EFNB: \r
\r
SPECIAL PLATES:\r
\r
DMT D8EE: \r
\r
Spyderco 302UF: \r
Spyderco 302U: \r
Surgical Black Arkansas: \r
\r
Ingredients Wet Cure Ingredients 4 Lbs. of London Broil. Trim all excess fat from the London. They are lean to begin with so this wont take long. 2 Cups of white vinegar. 1 Cup brown sugar. 1/4 to 1/2 cup salt. 3 Shots of Bourbon. Some black pepper to taste. Dry Cure Ingredients A food processor or blender. I use a Cuisinart 4 Cup Classic Food Processor . 2 Cup red chili flakes. 2 to 3 Cups dried Kaffir lime leaves. 8 Tbsp. brown sugar. 4 Tbsp. salt.\r
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Instructions For The Wet Cure Put your London broil in the freezer for about 30 to 45 mins to let get cold. This makes it easier to cut the beef in the thickness you want. Now take all of your dry components to the wet cure and put in a large bowl. Now add your vinegar to the bowl and whisk all ingredients together. Whisk until all the sugar and salt are completely dissolved. Set this brine aside and let flavors marry. The Beef When the London broil has gotten just stiff enough take it out of freezer. Slice beef up into 1/4 inch slices. Cut beef against the grain or with the grain. Its all good! When all the beef is cut up use either a 1.25 gallon zip lock bag to put beef and brine in. I started with a large Pyrex dish and then went to the market and got some 1.25 gallon bags. The bags work the best. Put the beef in the bag. Pour the brine into the bag and shake it up well. Put in fridge for minimum of 4 hrs. I cured my beef for 24 hrs. Every few hours shake the bag up to make sure all meat is getting wet cured. For The Dry Cure 4 hrs or 24 hrs later take beef from the fridge. Drain all the liquid from the beef. Then lay all meat on a large baking dish lined with paper towels. Take some more paper towels and tamp dry the beef as dry as you can get it. Now pour some dry cure into a large bowl. Add some of your beef into the bowl and mix together. Get the meat well coated. As you coat your meat lay it on your dehydrators sheets. Make sure to leave a little bit of room between pieces of beef so that the air will flow correctly. When all trays are full of meat put in the dehydrator and set heat for 155 degrees. Each dehydrator is different so follow temperature instructions for beef jerky. Depending on how you cut your meat will dictate how long it will take to dry. It took 4hrs to dry mine and I like mine a bit red in the center. Once dried you can eat some or bag it in zip lock bags. This Beef Jerky should be good for at least a month in your fridge. Enjoy!\r
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I began with 4 Lbs of London broil and by days end it was 6 Lbs of London broil. Depending on your dehydrator it can take between 3 to 4 hours depending on how thick you cut your meat, how wet it still is and how crowded the trays are when you put them into the dehydrator and how dry you want your beef jerky to be. Lots of people like their jerky bone dry, I like mine a bit chewy in the center. Its all up to your and your tastes! Make some beef jerky and dont pay the prices like what my friend Paul pays in England!