Thai Style Beef Jerkey

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   ["Directions", "1Soak dried chillies and galangal in warm salted water for 15 minutes. Allow to drain.", "2Seed the chilli if desired (I left seeds in place) and then chop along with galangal.", "3Place all ingredients except beef in a food processor and process until a rough paste.", "4Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the beef in relatively long strips (say 15cm / 6"").", "5Rub curry paste into beef, it is thick so do this by hand. Also flatten the meat with your hands at the same time.", "6Put on a plate or shallow dish, cover with plastic wrap and leave overnight.", "7Place foil on a lower rack in the oven to catch fat / marinade.", "8Put a toothpick through each end on the beef and use it to hang the meat from the top rack without the meat touching the rack.", "9Cook for 6-8 hours at 70u00b0C (160u00b0F) with the oven door ajar until dried to desired taste.", "10The door only has to been open a little to let out steam so just pry open a little with a fork or similar."]

* Per serving · 4 servings · Values may vary.