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Ingredients
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Beef Jerky
Method
Preparation
- 1
Slice the Beef
Trim any excess fat from the beef and slice it into thin strips, about 1/4 inch thick, against the grain. This will help make the jerky more tender.
- 2
Prepare the Marinade
In a mixing bowl, combine the soy sauce, brown sugar, fish sauce, minced galanga, minced lemongrass, chili powder, garlic powder, black pepper, and salt. Stir well until the sugar is dissolved.
- 3
Marinate the Beef
Add the sliced beef to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Drying the Jerky
- 4
Prepare the Dehydrator/Oven
If using a dehydrator, set it to 160°F (70°C). If using an oven, preheat it to the same temperature. Line the dehydrator trays or oven racks with parchment paper to prevent sticking.
- 5
Arrange the Beef
Remove the beef from the marinade and shake off excess liquid. Arrange the strips of beef in a single layer on the dehydrator trays or oven racks, making sure they do not overlap.
- 6
Dehydrate the Jerky
Dry the beef for about 4 to 6 hours in a dehydrator or 4 to 5 hours in the oven, checking periodically. The jerky is done when it is dry and firm but still slightly pliable.
- 7
Cool and Store
Once dried, remove the jerky from the dehydrator or oven and let it cool completely. Store in an airtight container or zip-top bag for up to 2 weeks at room temperature, or longer in the refrigerator.
