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Vietnamese Beef Jerky

20

4

Mesquite

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

:

main

  • 2 Pound Lean bottom round, rump roast or sirloin

Marinade

  • 2 Large cloves garlic, roughly chopped

  • 1 Stalk Fresh lemongrass, trimmed and white parts thinly sliced

  • 1 1/2 Inch fresh ginger, peeled and roughly chopped

  • 1/2 Cup soy sauce or Bragg Liquid Aminos

  • 3 Tablespoon water

  • 3 Tablespoon Sugar

  • 2 Tablespoon fish sauce

  • 2 Teaspoon Red chile flakes, or more to taste

  • 1/2 Teaspoon Pink curing salt (optional)

  • 1

    Remove any visible fat from the meat and slice it 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 bag.

    • 2 Pound Lean bottom round, rump roast or sirloin

  • 2

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

    • 2 Large cloves garlic, roughly chopped

    • 1 Stalk Fresh lemongrass, trimmed and white parts thinly sliced

    • 1 1/2 Inch fresh ginger, peeled and roughly chopped

    • 1/2 Cup soy sauce or Bragg Liquid Aminos

    • 3 Tablespoon water

    • 3 Tablespoon Sugar

    • 2 Tablespoon fish sauce

    • 2 Teaspoon Red chile flakes, or more to taste

    • 1/2 Teaspoon Pink curing salt (optional)

  • 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 Traeger temperature to 165°F and preheat, lid closed for 15 minutes.

    : 165 ˚F

  • 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 red chile flakes on the meat.

  • 6

    Smoke the jerky, turning once, until the jerky is dry, but still pliant, about 4 to 6 hours.

  • 7

    Let cool completely, then transfer to a clean resealable bag. Store in the refrigerator for the longest shelf life. The jerky can also be frozen. Enjoy!

Cooking Notes

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