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Vietnamese Beef Jerky

Vietnamese Beef Jerky

By Traeger Kitchen

Awaken your flavor palate with this spicy, yet sweet, and zestful beef jerky. Take some with you for a high protein snack on your next adventure.

Prep Time

8 Hrs

Cook Time

4 Hrs




Number of People Serving


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Units of Measurement:
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


  • 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.

    180 ˚F / 82 ˚C


  • 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!

    180 ˚F / 82 ˚C


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