After making our jerky recipe last September, I’ve been wanting to make another dried meat recipe and with these being a great way to get some protein in between meals, I thought that this would be the perfect time to do so! And with us using squid this time, I thought it warranted another recipe to showcase this more uncommon meat. As mentioned, squid has a ton of protein in it and like most seafood, it’s pretty low in calories in comparison to round roast or other land meats. So, it’s great to eat as a snack or in a meal.
The marinade does add a little bit of calories and some salt, but I think it’s worth it for the flavor. Though, you are of course welcome to adjust the marinade to your liking, or you could even use just salt and pepper if you want to make it super simple, as long as you fully cook your meat. Then, to keep your dried squid from spoiling, store it in an air-tight container and it will keep at room temperature for about a week or in refrigeration for about a month.
And if you want to test your marinade’s flavor, you can fry up a small piece of your squid to cook it and test it, if needed. Speaking of which, the marinade I included in this recipe pairs really well with the squid, which is chewy/crispy (depending on how you made it) and salty in flavor with a little bit of spice from the pepper. But you could also use this marinade with other meats as well to make a spicy thai meat jerky, if you prefer.
I forgot to mention this in the last video, but if you live in a hot, low humidity climate, you could take it old school and try to dry out your squid or other meat outside. But the weather I’m in isn’t very conducive to that, so I just used the same drying method from before. So, if you live in a colder climate like me or if you’re weary of the unpredictability of bacteria growth when leaving food outside, the oven method is just as good.
But regardless of what method you use, this high-protein snack will keep you from grabbing other less healthy options and will be a healthy and satisfying way of keeping you fed until your next nutritious meal.
Ingredients:
- Some Squid (300g)
- Some Marinade:
- 1/4 cup soy sauce
- 1/2 tbsp sugar
- 1/2 tbsp fish sauce
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- Some Thai peppers (optional)
- 1/2 Lemon (juice)
Special Equipment:
- A (oven-save) wire rack (to cook your dried squid on)
- Some skewers
Step 1: Prepare Squid & Marinade Ingredients
First, we’ll prepare the ingredients, so for your squid, cut this up into 1/4 inch thick rings or small pieces as desired and mince up your Thai peppers as well, if using.
Step 2: Combine Squid & Marinade Ingredients & Marinate for 3-4 hours or Overnight
Then when you’re ready, in a plastic bag or bowl, add in your squid, soy sauce, sugar, fish sauce, white pepper, garlic powder, Thai peppers, and lemon juice, and give this a mix.
Then, let this marinate in the fridge for at least 3-4 hours or overnight. If needed, during this time, make sure to toss the squid (or flip the bag) once or twice so that all of it gets marinated evenly.
Step 3: Preheat Oven to 175°F; Drain Squid from Marinade; Prepare Squid Sticks
Then, after your squid is done marinating, drain out the squid from the marinade and then pat the squid pieces dry.
Preheat the oven to 175°F and while we wait, we’ll prepare the squid skewers by first lining a baking sheet or two with some aluminum foil and then place a wire rack on top of each one.
Then, grab your pat-dried squid pieces and carefully push the stick into the squid and then spread them out, leaving space in between. Then, place your completed squid sticks on top of the wire racks in a single layer, leaving room between each one.
Step 4: Bake Squid Sticks for 3-4 Hours, Rotating/Flipping Halfway Through Until Dry
Your oven should be preheated by now, so place your pan into the oven and bake these for 3-4 hours. Make sure to rotate your squid sticks by flipping them about halfway through to make sure all of your squid pieces evenly cook and dry out.
Step 5: Check to See if Squid is Dry, Baking for Another 30 Minutes or so, If Needed
Then, once you’re done waiting, to check if your squid has fully dried out, remove a piece from a skewer and let it cool to room temperature. It should be dry to the touch with a leather-like appearance. If it’s still a little wet, put it back into the oven for another 30 minutes or so and check again until it’s ready.
Step 6: Store Dried Squid in Air-Tight Container; Grill/Broil for 3 Minutes to Make Crispier; & Enjoy!
But, once all of your squid is fully dried, remove them from the oven and let them cool to room temperature before storing them into an air-tight plastic container, resealable bag, or resealable glass jar.
You can eat these as is since they’re fully cooked but if you wish to add some smoky flavor and make it crispier, you can grill or broil the dried squid on high heat for around 3 minutes, or until the squid develops a nice char to it. And with that, your Spicy Thai Dried Squid is ready to eat.