Homemade Spicy Jerky And Chili Bites

Prepare the beef by trimming the silver skin and any visible sinew or excess fat.

Cut the beef across the grain into 1 centimeter (0.4 inch) discs.

For chili bites, cut the discs into strips of the same thickness (1 centimeter or 0.4 inches).

For jerky, beat the discs thinner with a meat hammer to about 0.5 centimeters (0.2 inches) thick, ensuring even thickness for drying.

Put the cut strips into separate bowls for chili bites and jerky.

Prepare palm sugar by slicing it thinly and then dissolving it in a pan with enough water to cover, bringing it to a boil until it forms a thick syrup.

Cool the syrup in a suitable container, then blend it until it becomes pale and fudgy.

In a bowl, combine the thai red curry paste, fish sauce, soy sauce, palm sugar paste, and freshly grated garlic, mixing well.

Marinate the meat strips in the marinade for 2 hours, ensuring all pieces are well coated.

For drying, use a dehydrator set to 35 degrees Celsius (95 degrees Fahrenheit) for 24 hours, or hang the meat in a well-ventilated cool place with low humidity.

If hanging, use stainless steel hooks or cable ties and ensure there is space for ventilation.

Monitor the drying process, checking for doneness and pulling the meat when still a bit wet, as it will dry more quickly than the chili bites.

Equipment Needed

Spice Level:

Allergens