Photograph of the finished Thit trau gac bep smoked buffalo jerky

Vietnam · Thịt trâu gác bếp

Thit trau gac bep smoked buffalo jerky

1 hr 30 min Hands-on time + 1 hr 30 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Buffalo meat Buffalo meat 1.1 lb
  • Photograph of Mắc khén (wild pepper from Northwest Vietnam) Mắc khén (wild pepper from Northwest Vietnam) 0.4 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Lemongrass Lemongrass 4 stalks
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Sugar Sugar 0.4 oz

Method

  1. 1 Choose buffalo shank or tenderloin, and slice it along the grain into long strips about 2 cm thick.
  2. 2 Grind mắc khén (a type of spice), dried chili peppers, garlic, ginger, and lemongrass with salt and sugar to form a thick spice mixture.
  3. 3 Rub the spices evenly over the meat and marinate for 60 minutes to allow the flavors to penetrate deeply.
  4. 4 Thread the meat onto bamboo skewers and grill it over hot charcoal or dry it at 70 degrees Celsius for 90 minutes, turning it regularly until the surface is dry and slightly browned.
  5. 5 Let it cool, then gently pound the meat to loosen the fibers, and tear it apart to eat with chili sauce and corn wine.
Start cooking