Coriander and fish sauce give this Hmong-style beef jerky its distinctive savory aroma. C.HerCreations shares the flavor combination from her mother’s recipe, with white pepper and Thai chili flakes adding a warm finish.

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Video by C.HerCreations · Watch on YouTube

Ingredients

Starting batch: 3 lb raw lean beef; finished yield varies.

• 3 lb lean beef round, trimmed (BULK cut choice)
• 1 tbsp ground coriander seeds
• 1 tsp ground white pepper
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp dried Thai chili flakes
• 2 tbsp soy sauce
• 3 tbsp fish sauce
• 1 tsp salt
• ⅓ cup sugar
• Water as needed to cover the beef for the heating step

Equipment: sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator.

Allergens: Fish, soy and commonly wheat. Check fish sauce and soy sauce labels.

How to make this jerky

Step 1: Trim and slice the beef

Trim visible fat and silver skin from the cold beef. Cut into even ⅛–¼-inch strips across the grain for a tender bite. Keep the beef cold while you work.

Step 2: Prepare the coriander

Grind coriander seeds finely, or measure ready-ground coriander. Freshly ground seeds bring a more vivid aroma.

Step 3: Mix the marinade

Combine the measured marinade ingredients in a nonreactive bowl. Stir until sugar or honey disperses and the seasonings are distributed. Reserve any finishing seeds or crust seasoning for the racks.

Step 4: Coat and refrigerate

Separate any folded strips, toss thoroughly in the marinade, then cover and refrigerate 8–24 hours at 40°F or below. Turn the beef occasionally to redistribute the marinade. Do not leave raw marinated beef on the counter.

Step 5: Heat to 160°F, then dry

Before drying, put the marinated strips and marinade in a saucepan and add enough water to cover. Bring to a boil and simmer until the thickest strips reach 160°F internally, verified with a thin-tip food thermometer. Work in batches if needed. Remove with clean tongs and discard all used liquid. Arrange the heated strips in one layer on clean dehydrator racks, leaving space for air circulation. Dry at 145–155°F until centers are dry; thickness and equipment determine the time. A dryer air setting does not verify internal meat temperature.

Step 6: Check, cool and store

Cool a test strip before assessing texture. It should bend with visible cracking and have no wet pockets in its center; return thicker or damp pieces to the dryer. Cool the whole batch completely, then refrigerate in clean closed containers. Freeze portions you will not eat promptly. A bend test checks texture, not pathogen destruction.

Why this flavor works

Ground coriander adds citrus and spice alongside the deep salty fish sauce. White and black pepper build a layered finish without covering the beef.

Serving and storage

Serve a small portion straight from the refrigerator, or cut into bite-size pieces for a snack plate. Keep the remaining batch cold.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• My Mom's Style Beef Jerky — C.HerCreations
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video evidence and ingredient discussion. Source footage and creator credit belong to C.HerCreations. Photographs are timestamped source-video stills. Use the full written method for all ingredient and preparation details.

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