Chinese Beef Jerky Vietnamese Beef Jerky

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This Vietnamese style beef hasty has several peachy flavors that volition accept your taste buds saying WOW!

My wife loves Vietnamese style beef hasty and buys some every time we go to get some pho at our favorite local pho spot. The main ingredient that is undeniably present in this type of jerky is the turmeric powder. This is the dominant flavour which lets you know exactly what type of beef hasty you are eating.

She has been asking me to make a Vietnamese style beefiness jerky for some time at present. So...... Since Happy Wife = Happy Life; I made some!

I used a beef bottom round when making this jerky. It was sliced against the grain making large jerky pieces as most Vietnamese mode beef jerky is. Some call these large pieces "elephant ear" beefiness hasty.

Another important season that is part of this jerky is the Lemon Grass and Garlic. I honey using my Garlic Press shown in the picture above when adding existent garlic to my recipes. Pressing the garlic really gives a strong flavor, more than than if only finely chopped. Yous simply can't shell the flavor!

When making Vietnamese style beef jerky, you do not have the traditional "wet" marinade that is seen in most of my recipes. The "dry rub" is made of spices and a little bit of oil to help bind these ingredients and let information technology to stick to the meat.

Coat each piece with the dry out rub and and then place in a bowl, cover with saran wrap, and allow to "marinate" in the fridge for half-dozen-24 hours.

Afterwards marinating, place on a cooling rack and blistering pan for the initial heat treatment and drying procedure. Bake in the oven with the door closed at 300°F for 10 minutes to bring the internal temperature of the jerky to 160°F.Later on 10 minutes, lower the temperature to 170°F, prop the oven door open up with a wooden spoon, and continue drying until finished.

I dried for 2 hours, flipped the pieces of jerky, and so finished information technology off for nigh some other 2 hours. Y'all can read more near making jerky in an oven hither.

My married woman helped me stage this beautiful pic. She insisted on having her little establish in the moving picture to give it that footling extra. Notation: that plant is Not office of the ingredients!

I love this Vietnamese Beefiness Jerky! It starts with a hint of the lemon grass which gives information technology nearly a Thai flavor. Towards the end yous will go a spicy kick your butt season start to creep in. If you want to sweeten this jerky up (it is not sweet), you tin add together a petty more carbohydrate.

If you have never tried this blazon of hasty, I think that you lot will exist pleasantly surprised by the amount of flavor it has!

For more than in depth directions on how to dry your beef hasty, visit my page Jerky Making Methods or click on the pictures below.

A Vietnamese flavored jerky that will please the whole family! | Jerkyholic.com

Vietnamese Beef Jerky

My married woman loves Vietnamese style beef jerky and buys some every time we become to go some pho at our favorite local pho spot. The main ingredient that is undeniably present in this type of jerky is the turmeric powder. This is the ascendant flavor which lets you know exactly what type of beefiness hasty yous are eating.

Prep Time: ane hour

Cook Fourth dimension: four hours

Total Time: v hours

Course: Snack

Cuisine: Beefiness Jerky

Type: Beef Jerky

Flavor: Spicy

Servings: 5

Calories: 231 kcal

Dry Rub

▢ 3 tablespoon lemongrass (minced)
▢ ii tablespoon garlic (minced)
▢ iii tablespoon carbohydrate
▢ ane tablespoon v spice powder
▢ i tablespoon turmeric powder
▢ ane tablespoon ruddy pepper flakes
▢ 1 teaspoon table salt
▢ ½ teaspoon ground black pepper
▢ ii teaspoon vegetable oil

Trim all visible fat from the beef and place in freezer for an hour or ii to partially freeze.
While the meat is in the freezer, combine all ingredients of the dry rub in a shallow bowl.
Remove the meat from the freezer and slice ¼" strips confronting the grain in large pieces for an easy chew.
Coat both sides of each piece of sliced beef with the dry rub mixture and place in a bowl. Marinate for 6-24 hours in the refrigerator.
Afterwards the meat has finished marinating, remove from refrigerator and place the jerky pieces on a cooling rack atop a lined baking sheet.
Rut in a pre-heated oven with the door closed at 300F for 10 minutes. After x minutes, prop the door open with a wooden spoon and lower the temperature to 170F. Dry for about 4 hours, flipping the hasty pieces one-half mode through the drying process.
The hasty is finished when it bends and cracks, merely does not break in half.