ASIAN STYLE BEEF JERKY
BLANCH UR BEEF
4 lbs beef, thinly sliced*
1 cup water
1 TBSP salt
1/2 lb ginger, sliced
1 lb palm sugar
1-2 cinnamon sticks
3 star anise
Crushed pepper*
1 TBSP turmeric powder
1.5 TSBP chili powder/ gochugaru
1 cup low sodium soy sauce
8 oz lemongrass
2 cups water
2 heaping spoon chicken bouillon
*use any cut of lean beef like top round, eye round, bottom round. I asked my butcher to thinly slice this for me
*use as much or as little crushed pepper. This will determine how spicy ur jerky is.
1. In a pot or pan, heat up 1 cup water, 1 TBSP salt and 1/2 lb thinly sliced ginger. Once your water is boiling, cook/ blanch your thinly sliced beef until all the pink is gone. you can discard the liquid bUT RESERVE THE GINGER SLICES.
2. In a blender, combine 8 oz lemongrass, ginger slices from step 1 and 2 cups water. Blend until smooth. Set this aside
3. In a large skillet, pan, pot or anything, melt 1 lb of palm sugar.
4. Once melted, add 1-2 cinnamon sticks, 3 star anise, crushed peppers, 1 TBSP turmeric powder, 1.5 TBSP gochugaru, 1 cup low sodium soy sauce, the lemongrass/ ginger mixture from step 2 and 2 heaping spoons of chicken bouillon. Combine well. Then cover and bring to a boil.
5. Once boiling, add your blanched thinly sliced beef in and combine well with the sauce. (Note: you have to add it in all at once). Cook for 5-10 minutes then reduce heat to low and continue to cook until the sauce reduces. During this time, make sure you check on ur beef jerky and mix it around so the bottom does not burn.
6. Once your sauce reduces, remove the cinnamon sticks and star anise. Dehydrate your beef at 135F for 2-2.5 hours. Then your done =)