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How to make beef jerky: Thit bò khô: Vietnamese Beef...

Richard Blaine Follow
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  • 1 year ago
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  • 86 likes
  • 59 comments
This week I am making my version of Vietnamese Beef Jerky or Thit Kho Bo. This is a delicious version of beef jerky with many layers of flavors and great umami! If you LOVE beef jerky then you will LOVE this recipe. The recipe can be found below. Enjoy!

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2-3 LBS BEEF RUMP ROAST/EYE OF ROUND OR FLANK
6 TBSP MINCED LEMONGRASS
4 CLOVES GARLIC MINCED
4 TBSP BROWN SUGAR OR MOLASSES
2 TBSP. CHINESE FIVE SPICE
2 TBSP. CURRY VIETNAMESE CURRY POWDER
1-2 TSP. BLACK PEPPER
2-3 TSP. SESAME OIL
2-4 TBSP FISH SAUCE
1-2 TBSP. OYSTER SAUCE
1-2 TBSP. HOT CHILI FLAKES
2 TSP. LIME JUICE
1-2 TSP. GINGER PASTE OR FINELY MINCED GINGER.

Slice your beef with the grain/along the grain into 1/8th to anywhere up to 1/4 inch.
Freeze the beef for 30 to 45 minutes to make it easier to cut.

In a mixing bowl combine all of your spices and herbs and mix them together well by hand to get them really well combined.

Then add sesame seed oil, fish sauce and oyster sauce to make the mixture sticky to stick to the beef.

Let the sauce mixture stand for about 30 mins to let the flavors marry.

Coat all of your slices and put on plate or in a bowl.
Marinate for 4 hours minimum or overnight. I like overnight.

Take from the fridge and dip each slice of meat in the sauce mix then place your slices in your dehydrator at 150-160 and let dry for at least 2 hours and then turn the slices over to the other side and rotate your levels going top becomes bottom and bottom becomes top. This is for consistent drying.

Allow to dry for another hour and check your slices. You don't want them to be really dry you want them to have some moisture and you want them to be chewy not hard. All in all dry time should be maybe 4 hours each dehydrator will be a bit different so watch your slices. When done then enjoy!
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