Singapore Jerky

Marinate

1. Crush together in a mortar and briefly toast:
   • 5g — Five Spices.
   • 5g — SiChuan Pepper.
2. In a large bowl thoroughly mix:
   • Above spices.
   • 200g — Sugar.
   • 50g — Molasses.
   • 60g — Fish Sauce (fermented anchovy liquid).
   • 5g — Soy Sauce.
   • 5g — Sesame Oil.
3. Add to bowl and mix into a paste, leaving no identifiable meat lumps:
   • 1kg — Raw Ground Beef (fresh, not frozen).
4. Cover and marinate in refrigerator 8 to 16 hours.

Bake

1. Remix, and divide into 6 portions, about 220g each.
2. For each portion:
   1. Cut parchment paper large enough to cover a baking tray.
   2. With paper on counter, spread paste into 8" by 12" rectangle.
   3. Transfer paper and meat onto upside-down baking tray.
   4. Leave in 150-175°F oven for an hour.

Store

• Wipe off surface grease and moisture.
• Cut into small rectangles.
• Keep in refrigerator for a day or two, or in freezer for longer periods.

Serve

• Grill on barbecue, or broil in oven or toaster oven.
• Turn over to slightly blacken each side.

Suggestions

The spreading of the paste could be done with a rolling pin and another parchment paper, or by hand with a fork or spoon. Making it uniformly thin and with straight edges is the goal (but don't be a perfectionist).

Rather than preparing as one large sheet to be sliced after drying, the raw mixture can be divided into individual pieces before cooking as shown in photo.

The sugar and molasses could be replaced by brown sugar (which itself is simply a mixture of sugar and molasses).

Example of a modified recipe (Canadian Turkey Jerky)

1. Flavour:
   • 2.5 g — Cayenne Pepper.
   • 150 g — Sugar.
   • 100 g — Maple Syrup.
   • 5 g — Liquid Smoke.
   • 50 g — Fish Sauce (fermented anchovy liquid).
2. Meat:
   • 1 kg — Raw Ground Turkey (fresh, not frozen).