Thai Sun-Dried Pork and Sun-Dried Beef

Steps

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1. 1
   Prepare 1 kg of beef and cut it into strips along the meat grain (about 1 cm wide), being careful not to cut against the grain as this makes the meat tough.
   ▶ ≈0:39
2. 2
   Add to the beef: 80 g coconut sugar, 1 tsp salt, 0.5 tbsp pork seasoning (Ros Dee Pork), 0.5 tsp MSG, 0.5 tbsp coarsely crushed white pepper, 1 tbsp white soy sauce, and 2 tbsp oyster sauce. Mix well.
   ▶ ≈1:17
3. 3
   Knead the beef for about 15 minutes until all seasonings are well dissolved and fully absorbed into the meat.
   ▶ ≈2:08
4. 4
   Add 2 tbsp vegetable oil and mix thoroughly. This prevents the meat from sticking during drying and helps prevent mold.
   ▶ ≈2:20
5. 5
   Refrigerate the seasoned beef overnight to allow all flavors to fully absorb and intensify.
   ▶ ≈2:53
6. 6
   Prepare 2 kg of pork (pork hip), wash it, and cut into strips following the meat grain, being careful not to cut against it.
   ▶ ≈3:13
7. 7
   Add to the pork: 160 g coconut sugar, 2 tsp salt, 1 tbsp pork seasoning, 1 tsp MSG, 1 tbsp coarsely crushed white pepper, 2 tbsp white soy sauce, and 4 tbsp oyster sauce. Mix well.
   ▶ ≈3:51
8. 8
   Knead the pork for 15-20 minutes until all seasonings are completely absorbed.
   ▶ ≈4:38
9. 9
   Add 2 tbsp vegetable oil and mix well.
   ▶ ≈4:52
10. 10
    Refrigerate the seasoned pork overnight for full flavor absorption.
    ▶ ≈5:04
11. 11
    Lay the pork and beef on a drying rack and sun-dry for about 2 hours, then flip once to ensure even drying on both sides.
    ▶ ≈5:29
12. 12
    Dry the meat until it reaches a semi-dry state (not completely dried out) to maintain a tender texture.
    ▶ ≈6:05
13. 13
    Once dried, portion the meat into bags (100 g, 200 g, or 1 kg per bag as desired).
    ▶ ≈6:44
14. 14
    Vacuum-seal the bags using a vacuum sealer to extend shelf life.
    ▶ ≈6:57