Lemongrass gives this jerky a fragrant citrus lift, while shallots, ginger, and garlic build a savory base underneath it. A blender is useful here: it breaks down the fibrous lemongrass so the marinade coats the beef more evenly. This version follows the soy sauce, rice vinegar, and brown sugar options used in Jerky’s lemongrass-and-chili tutorial.

Watch the original video

Video by Jerky · Watch on YouTube

Ingredients

Starting batch: 2 lb raw lean beef; finished yield varies.

• 2 lb lean top round beef, trimmed and sliced ⅛ inch thick
• ¼ cup soy sauce
• 2 tbsp rice vinegar
• ¼ cup brown sugar
• ⅓ cup finely minced tender lemongrass
• ¼ cup minced garlic
• 2 tbsp minced shallots
• 2 tbsp grated fresh ginger
• 2 tbsp Thai chili paste
• 1½ tsp ground black pepper

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: Soy sauce contains soy and often wheat. Thai chili pastes may contain shrimp, fish, or other allergens; check the specific products you use.

How to make this jerky

Step 1: Choose lean, evenly sliced beef

Choose lean top round, removing visible fat and silver skin. The source uses pre-sliced beef. Check the slices before marinating, and trim away tough connective tissue that would be unpleasant to chew.

Step 2: Cut and separate the strips

Separate the slices so the marinade can reach every surface. Aim for strips around ⅛ inch thick. If slicing the roast yourself, cut across the grain and keep the thickness even; thicker pieces will need more drying time.

Step 3: Mix the marinade

Blend soy sauce, rice vinegar, brown sugar, lemongrass, garlic, shallots, ginger, chili paste, and black pepper until smooth. Pause to scrape down the sides if needed. Break down the lemongrass thoroughly so long fibers do not cling to the finished strips.

Step 4: Coat and refrigerate

Add the sliced beef to the marinade and separate any pieces stuck together. Turn until evenly coated, then cover and refrigerate at 40°F or below for 24–48 hours. Turn the strips occasionally. Keep the raw meat refrigerated throughout marinating.

Step 5: Heat to 160°F, then dry

Before drying, heat the marinated strips to 160°F internally, verified with a thin-tip food thermometer. A wet-heat approach is to put the strips and marinade in a saucepan, add water to cover, bring to a boil, and simmer until the thickest strips reach 160°F. Work in batches if necessary. Drain with clean utensils and discard the used liquid. Arrange the heated strips in one layer on clean dehydrator racks with room for air to move between them. Dry at 145–155°F, checking periodically until the center is dry. Thickness and equipment determine the time; do not use the dryer’s air setting as proof of the meat’s internal temperature.

Step 6: Check, cool, and refrigerate

Cool a test strip before bending it. It should be dry through and bend with small cracks rather than reveal a wet center. Keep drying any pieces that need more time. Cool the entire batch fully on clean racks before sealing it, refrigerate the finished jerky, and freeze extra portions. The bend test helps judge texture; it does not establish a verified shelf life.

Why this flavor works

Use the tender inner part of the lemongrass and mince it before blending. The tough outer leaves can remain stringy even after drying. Brown sugar smooths the sharpness of the vinegar and the heat of the chili paste, but the flavor should still lead with lemongrass rather than sweetness.

Serving and storage

Serve a small refrigerated portion with your lunch or alongside fresh fruit and nuts, keeping the rest cold. Check the thinnest pieces first during drying; thicker strips may need more time before the center is dry.

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

• Lemongrass & Chili Beef Jerky (Easy Homemade Jerky Recipe) — Jerky
• 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’s automatic captions and ingredient discussion. Source footage and creator credit belong to Jerky. Photographs are timestamped source-video stills. Use the full written method for details.

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