Thai Beef Jerky Recipe

• 3 pounds sirloin tip
• 1/2 cup honey
• 5 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons ground coriander

1. Arrange meat flat on a plate or baking sheet, cover with plastic wrap, and freeze until firm, about 1 1/2 hours.
2. When meat is ready, place on a cutting board, trim any visible fat, and slice along the grain into 1/4-inch-thick strips.
3. (You want the strips to be as uniform as possible to ensure even drying.)
4. Place all remaining ingredients in a large baking dish or resealable plastic bag, and mix until evenly combined.
5. Place beef strips in the marinade and toss thoroughly to coat.
6. Cover and place in the refrigerator for 12 hours, turning once.
7. Remove meat from the refrigerator, place in a colander to drain off excess marinade, and let come to room temperature, about 30 minutes.
8. Meanwhile, remove the racks from the oven, completely line the bottom of the oven with foil, and heat to 160 degrees F.
9. Spray the oven racks with nonstick cooking spray, blot any excess marinade from the meat with paper towels, and arrange beef strips horizontally across the racks, leaving at least 1/2 inch of space between strips.
10. Place the racks back in the oven and dehydrate jerky until dry, shriveled, and, when bent, it gives way before breaking but doesnt snap, about 3 hours.
11. Blot any oil or moisture from the jerky with paper towels and cool completely on the racks before storing.

sirloin tip, honey, soy sauce, fish sauce, ground coriander

Taken from www.chowhound.com/recipes/thai-beef-jerky-13448 (may not work)