vietnamese beef jerky

INGREDIENTS


  • Pound Beef, Rump

  • 2 Large garlic clove

  • 1 Stalk Lemongrass, fresh

  • 1 1/2 fresh ginger

  • 1/2 Cup soy sauce

  • 3 Tablespoon water

  • 3 Tablespoon sugar

  • 2 Tablespoon fish sauce

  • 2 Teaspoon crushed red pepper

  • 1/2 Teaspoon pink curing salt

PREPARATION

Steps

1

Remove any visible fat from the meat and slice into thin strips against the grain with a sharp chef's knife. (This is easier if the meat is partially frozen.) Transfer to a large sturdy resealable plastic bag.

2

Make the marinade: In a blender jar or food processor bowl, combine the garlic, lemon grass, ginger, soy sauce, water, sugar, fish sauce, chili flakes, and pink curing salt, if using. Pulse until relatively smooth.

3

Pour over the meat and massage the bag so the meat strips are evenly coated with the marinade. Refrigerate for at least 8 hours, or overnight. Turn the bag once or twice to redistribute the juices.

4

When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

5

Drain the meat (discard the marinade) and pat dry with paper towels. Arrange the meat strips directly on the grill grate perpendicular to the bars in a single layer. If you like your jerky spicy, feel free to lightly sprinkle additional hot red chili flakes on the meat.

6

Smoke the jerky, turning once, until the jerky is dry, but still pliant, 4 to 6 hours. Let cool completely, then transfer to a clean resealable plastic bag. Store in the refrigerator for the longest shelf life. The jerky can also be frozen. Enjoy!

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