vietnamese beef jerky


  • 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




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.


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.


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.


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


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.


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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