"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Emma's Thai Beef Jerky Recipe

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This recipe for Emma's Thai Beef Jerky, by , is from The Fryer Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Matthew Fryer
Added: Monday, August 18, 2008


This is one variation of Emma's fav--Thai Beef Jerky.

In a food processor, combine:

1 large head of garlic cloves, peeled
2 habanero chiles
3 jalapeno chilies
1 bunch mint leaves
1 bunch basil leaves
4 inch piece of ginger, peeled/diced
zest + juice of 2 lines
zest + juice of 1 lemon

Pulse til chopped fine

In a pot, sweat 2 medium onions, diced in a small amount of oil.


3 stalks lemon grass, diced
1 1/2 cup light soy sauce
3 tbls fish sauce
1 jar Thai red curry paste
2 tbls red pepper flake

Cook to reduce by 1/3, remove from heat, and add ingredients from processor, plus:

3 tbls sambal olek or molasses
up to 1 cup soy--you want it to be a thin paste
3 tbls fish sauce
1/2 cup sugar
1 tsp cayenne

Trim all fat then partially freeze then slice 5 lbs lean beef (London Broil) across the grain diagonally.

In a large zip top baggie (2 1/2 gallon) combine spice paste and meat slices. Massage bag to completely cover meat. Place baggie in fridge and each day for three days, massage and flip baggie.

At the end of three days, put slices in dehydrator or smoker and create jerky.


See above

Number Of Servings:
Number Of Servings:
Makes 2 lbs
Preparation Time:
Preparation Time:
2 hours active plus three days




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