Thai Beef Jerky (Nua Sawan)

1. 1

   Put the cumin seeds in a 9-inch skillet and dry-roast over medium-high heat, sliding the skillet back and forth to ensure even roasting until the seeds are fragrant, about 45 seconds. Remove to a plate to cool.

2. 2

   Add the coriander seeds and Thai peppercorns to the skillet and dry-roast for about a minute or less, until they exude a pleasing aroma.

3. 3

   Transfer to the plate with the roasted cumin seeds.

4. 4

   Cool the seeds, before they grind in an electric spice or coffee grinder.

5. 5

   Transfer the ground spices to a large shallow pan and add the palm sugar and soy.

6. 6

   Add the beef, stir well to coat thoroughly, cover, and marinate overnight in the refrigerator.

7. 7

   Put the marinated steak on wire cooling racks and dry in the sun for a day, turning occasionally to ensure even drying.

8. 8

   Alternatively, dry the marinated steak in a 150 degree F oven for at least 8 hours, until they are dry and leathery.

9. 9

   Store in the refrigerator.

10. 10

    To serve, shred and deep-fry in hot oil until crispy.

* Per serving · 4 servings · Values may vary.

No additional tips available.