Vietnamese Beef Jerky

Ingredients

Units of Measurement:

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Steps

• 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.

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  Ingredients

  • 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.

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  Ingredients

  • 2 Large 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.

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• 4

  When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.

  Grill: 165 ˚F

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• 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.

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• 6

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

  Grill: 165 ˚F

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• 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!

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