Awaken your flavor pallette with a Xin Cho from this spicy, yet sweet, and zestful beef jerky. Take some with you for a high protein snack on your next adventure.
Provided by: EasyRecipesCooking.com
Prep time: 20 minutes00S
Cook time: 4 hours 0 minutes00S
|Lean bottom round, rump roast or sirloin|
|cloves garlic, roughly chopped|
|Fresh lemongrass, trimmed and white parts thinly sliced|
|Inch fresh ginger, peeled and roughly chopped|
|soy sauce or Bragg Liquid Aminos|
|Red chile flakes, or more to taste|
|Pink curing salt (optional)|
- 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.
- 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.
- 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.
- When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
- 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.
- Smoke the jerky, turning once, until the jerky is dry, but still pliant, about 4 to 6 hours.
- 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!