your use of nam pla is most ingenious and bet it adds a nice complexity to the flavour, and the addition of the nitrite had such an amazing effect on colour and texture! thank you so much for sharing
I’m so happy to find another lao cooking channel. My grandparents would make this every summer and we’d freeze and eat it through out the year. Thank you for this recipe! Now I can enjoy it with tham mak hoong and think about them 😊❤️
The peppercorn to me, is more aromatic and has a little more robust "spicer" flavor. You can omit the peppercorn from the recipe and just use black pepper only if you like.
@@KrazyKATRecipes I guess what I’m asking is is the “peppercorn”Szechuan peppercorn? Because black pepper is ground up peppercorns. I’m trying to figure out what to get at the store.
@@thuhongpeck6921no, it's not Szechuan peppers it's actually like you said, peppercorn and black pepper (which is the same thing, just different forms). I grated the whole peppercorn for the aromatics of it.
Thanks for watching! I hope you will like the recipe! As for the curing salt, I don't remember what brand anymore, because I transferred it from the bag into a glass jar (it's been so many years ago too). But any brand will work just make sure it contains sodium nitirate for curing meats. Here's one brand on Amazon... images.app.goo.gl/TBds5fZZVWon8ZRo8
Hi Kat, do you think you can share kao oug (not sure about spelling) recipe? It's like khao luang fuen but mix with ground meat and green onions then wrap in banana leaf. I've been craving some but can't remember how to make it.
Thanks for watching! I'm not sure if it's the same thing but here's the link to my recipe that's kinda similar to what you're describing...ua-cam.com/video/v-fpNRt6Igc/v-deo.html
@@KrazyKATRecipes Thank you so much! That's exactly what I have been looking for. Really enjoyed watching your videos of our traditional food. Keep up the good work.
No need to add additional salt. Tamarind will give it a nice tangy flavor which balances well with the sugar... (not sour). Thanks for watching! I hope you will like the recipe.
@@savageeo4449 not sure about cornstarch, never even crossed my mind but that does seem like an easier way to quickly thicken up the sauce... if you try it please let me know how that turns out.
You add a truckload of sugar in every recipe ! Sugar cloys tastebuds hence you add other things to compensate , eg. Salt, MSG, Sodium Nitrate. Yuk. Western food these days celebrates the natural flavour of ingredients.
Seasoning depends on my moods, sometimes I crave very simple to bland foods and other times I want it to taste saltier, sweeter, spicer etc... 😁 Thanks for watching my video!
Made this today but I let it marinade overnight before dehydrating. It was DELICIOUS. Thank you for the recipe
Thanks for watching my video and giving my recipe a try! Glad you liked it! 💕
your use of nam pla is most ingenious and bet it adds a nice complexity to the flavour, and the addition of the nitrite had such an amazing effect on colour and texture! thank you so much for sharing
Thanks for watching my video! 💕
I’m so happy to find another lao cooking channel. My grandparents would make this every summer and we’d freeze and eat it through out the year. Thank you for this recipe! Now I can enjoy it with tham mak hoong and think about them 😊❤️
Thanks for watching my video!! ❤❤
Love your beef jerky, especially the pepper beef jerky
Thanks for watching! ❤❤
Thank you!!! Can't wait to try your recipe!! Love from, Dallas Tx
Thanks for watching! I hope you will like the recipe!
Thank you for awesome detail ingredients in the info box!!! Truly amazinggggg help!
You're welcome! Thanks for watching! 💕
I noticed you dehydrated the meat right after you added the marinade. Does that mean it doesn’t need to marinate in the fridge prior?
Sorry for the late reply... I usually don't marinate it over night but yes, it's perfectly fine if you want the ingredients to marinate longer!
Looks yummy! Can you share where you buy your dehydrater?
@@hayoonhwang5221 thanks for watching my video! I bought the dehydrater from Amazon. It's the 9 tray model by Excalibur brand for around $200.
@@KrazyKATRecipesThank you. I have tried many of your recipe and all yummy😋♥️🙏🏻
@@hayoonhwang5221 you're welcome! Thanks for watching my videos and trying some of my recipes! 🙏💕
great being sharing thanks
Thanks for watching my video! 💕
How similar is the taste to beef jerkys bought in store? I will try this recipe soon. Thanks!
This flavor is different from the store brought ones. It's very flavorful... savory, sweet and tangy. I hope you'll like the recipe! 🙂
We need to know how much ingredient to add to how many pounds of beef ?
Thanks for watching! The full written recipe is below the video.
Looks so yummy!
Can you write your recipe down so we can follow it?
Thanks for watching! I just finished adding the written recipe. Please check below the video.
Trying this recipe next it’s soo complex but usually those are the best!!!
Thanks for watching! I hope you will like the recipe!
I definitely am trying this. If i can find the ingredients in the small town i live in. The sauce sounds AMAZING!!!!!
Thanks for watching! I hope you will like the recipe when you try it!
Could you please give a website so i can buy the machine to make beef jerkey? Thanks
Thanks for watching! You can order it on Amazon. www.amazon.com/stores/ExcaliburDehydrators/Homepage/page/C37CA638-9646-4005-9CA0-478C0596446F
What is the Brand of the dehydrator that you are using?
Thanks for watching. I have an Excalibur. I bought on Amazon. images.app.goo.gl/hGpax8gbBLmXMNqy6
@@KrazyKATRecipes Thank you for replying.. I'll check it out :-)
Where did you buy your dehydrate machine?
Thanks for watching! I got the dehydrator from Amazon. The brand is Excalibur (9 tray) it's about $329.
KrazyKAT Recipes thank you so much .
Hello, what is the difference between peppercorn and black pepper in this recipe?
The peppercorn to me, is more aromatic and has a little more robust "spicer" flavor. You can omit the peppercorn from the recipe and just use black pepper only if you like.
@@KrazyKATRecipes I guess what I’m asking is is the “peppercorn”Szechuan peppercorn? Because black pepper is ground up peppercorns. I’m trying to figure out what to get at the store.
@@thuhongpeck6921no, it's not Szechuan peppers it's actually like you said, peppercorn and black pepper (which is the same thing, just different forms). I grated the whole peppercorn for the aromatics of it.
Thank you! That’s perfect and I understand now. I appreciate your time. I’m making this tomorrow
@@thuhongpeck6921 you're welcome! Hope you will like the recipe! 🙂
Thanks for sharing your recipe. I can’t wait to
try it! What brand is your sodium nitrite? There’s too many I don’t know which one to get.
Thanks for watching! I hope you will like the recipe! As for the curing salt, I don't remember what brand anymore, because I transferred it from the bag into a glass jar (it's been so many years ago too). But any brand will work just make sure it contains sodium nitirate for curing meats. Here's one brand on Amazon... images.app.goo.gl/TBds5fZZVWon8ZRo8
@@KrazyKATRecipes thanks 😊
What brand is your hydrator?
Thanks for watching my video! The brand is by Excalibur (it's the one with 9 trays, it was about $329 on Amazon many years ago).
Would tamarind powder work? I can only find the powder or the frozen block ones used for papaya salad.
Thanks for watching! Tamarind powder will work too! Just add a little bit of it at a time according to your personal preference.
That looks delicious! I’m gonna try it someday. Does it need to be fried or I can just eat it after it has been dehydrated? Thank you for the recipe 😊
Thanks for watching! I hope you will like the recipe... it's ready to eat after it's dehydrated. 🙂
Why fry it?
Hi Kat, do you think you can share kao oug (not sure about spelling) recipe? It's like khao luang fuen but mix with ground meat and green onions then wrap in banana leaf. I've been craving some but can't remember how to make it.
Thanks for watching! I'm not sure if it's the same thing but here's the link to my recipe that's kinda similar to what you're describing...ua-cam.com/video/v-fpNRt6Igc/v-deo.html
@@KrazyKATRecipes Thank you so much! That's exactly what I have been looking for. Really enjoyed watching your videos of our traditional food. Keep up the good work.
Hi! What dehydrator are you using?
Thanks for watching! I have an Excalibur dehydrator. (the one with the 9 trays).
Thanks I'm going to have to try this! Looks delish
I hope you still like the recipe! 🙂
After dehydrated is ready to eat or need to cook it first?.
Thanks for watching! After it's been dehydrated It's ready to eat!
which ingredient gives that red color?
sodium nitrite, okay.
Do I need to add salt along with the curing salt? Is it sour since u added the tamarind ?
No need to add additional salt. Tamarind will give it a nice tangy flavor which balances well with the sugar... (not sour). Thanks for watching! I hope you will like the recipe.
@@KrazyKATRecipes thanks
you cook these right? oven or fry?
I just eat it as is after it's done dehydrating... but if you prefer you can put it in an air fryer/oven for a few minutes.
Have you ever had Jimmy's beef jerky?
So many beef jerky brands out there... I haven't come across that one yet! 😁
@@KrazyKATRecipes They don't make it anymore. It was the best jerky ever.
Is that the Jimmy in North Sacramento?
@@bjjblue No I don't think so, I used to buy it in Vancouver. Not sure where it was actually made tbh.
How many tea spoon of curing salt you use for the whole 7lb if you don’t mind me asking ?
Thanks for watching... I added 1 1/2 teaspoon.
Oh okay because In the video it looked like you only did it on half of the meat. But thank you for the awesome video. 😃
@@savageeo4449 I made 2 batches that day (one spicy, 1 non spicy) both about 7 lbs each... 🙂
@@KrazyKATRecipes nice appreciate it! & one more question is it possible I use corn starch to thicken my jerky sauce or is boiling the only option ?
@@savageeo4449 not sure about cornstarch, never even crossed my mind but that does seem like an easier way to quickly thicken up the sauce... if you try it please let me know how that turns out.
Can I use an air fryer for this?
I've never tried it with my air fryer because mine doesn't have that feature but other brands do a dehydrator feature. Thanks for watching my video!
Pls do more beef jerky recipe
Thanks for watching! I will be sure to upload it when I do! 🙂
I like you
ខ្ញុំចូលចិត្តបង
Can this be mimic in the oven or air fryer?
Thanks for watching! Unfortunately I have never used the oven or air fryer to make jerky so I don't how it will turn out.
Sodium nitrate for color and preserving 👍🏽
You can keep some of that at my house if you need space
Hehe... I shall keep that in mind if ever need more storage space! 😁 thanks for watching my video!
Hi, do we need to cook it when we eat??
Once it's dehydrated, it can be eaten as is or if you prefer you can flash fry it or stick in an air fryer or oven for 5 minutes .
Looks delicious Kat 😍😍
Thanks for watching!!
What brand is the dark soy sauce?
Thanks for watching! The brand of the dark soy sauce Lee Kum Kee.
Do you sell?
Thanks for watching! Sorry, not for sell, just making enough for my family to enjoy. 🙂
THANK YOU SO MUCH !
Thanks for watching! I hope you will give the recipe a try!
Can i dry into sun?
Yes, I actually prefer natural sun drying for jerkys! It's more flavorful! Thanks for watching my video!
Wonderful 😁. Except for ‘veg oil’. ☹️ but hey, we’re all evolving our knowledge 👍🏼
Thanks for watching my video!
This looks soo tasty
Thanks for watching!
😂 goodness that was a lot of sugar. ❤
@@chipsun2504 thanks for watching my video!
I can’t wait to try this!
Thanks for watching! I hope you will like the recipe!
Looks like chocolate
Sorry but I learn you should wait 12hrs before you consume meat with cure salt #1
I never knew, thank you for sharing the info. and thanks for watching my video!
That’s because you’re probably white, asian ppl got strong immune system
If beef jerky last for a month, then it's not that good. When I make 5 to 10 lbs of jerky, it last less than a week lol. We eat em all
It's not that it isn't good, it just when you have too much of something, you tend to get sick of it! 😁 thanks for watching!
You add a truckload of sugar in every recipe !
Sugar cloys tastebuds hence you add other things to compensate , eg. Salt, MSG, Sodium Nitrate. Yuk.
Western food these days celebrates the natural flavour of ingredients.
Seasoning depends on my moods, sometimes I crave very simple to bland foods and other times I want it to taste saltier, sweeter, spicer etc... 😁 Thanks for watching my video!