I’m going to show you step-by-step how to make the PERFECT Lemongrass & Chili Beef Jerky at home! Dehydrator? Oven? Either way, you’ll get a full breakdown of the ingredients, the process we use and tips to make the best flavor with the perfect texture.
No corner cutting around the Jerky Headquarters! Around here we don’t overcomplicate the jerky-making process. We just show you how to make jerky the right way. Using the right cuts of meat, simple seasoning and techniques that ACTUALLY work!
The PERFECT Lemongrass & Chili Beef Jerky recipe for:
Beginners wanting to start making jerky at home
Jerky pros wanting to enhance their technique
Snack lovers tired of overpriced gas station jerky
Anyone wanting to learn how to make jerky from scratch
Ingredients, Marinade
Liquid Base
Fish sauce or soy sauce – 1/4 cup
Lime juice or rice vinegar – 2 tablespoons
Sweet Balance
Brown sugar or palm sugar – 1/4 cup
Aromatics Core
Lemongrass, minced – 1/3 cup
Garlic, minced – 1/4 cup
Shallots, minced – 2 tablespoons
Ginger, grated – 2 tablespoons
Heat and Spice
Thai chili paste or chili flakes – 2 tablespoons
Black pepper – 1 1/2 teaspoons
This video will teach you:
• How to make jerky using pre sliced top round, and what thickness to look for before you marinate
• The full Thai lemongrass marinade with exact measurements for 2 pounds of beef
• How to evenly coat and massage the marinade into the meat for better flavor penetration
• How long to marinate for deeper flavor
• How long to dehydrate and the temperature to run
• How to test for finished texture so you do not overdry
• How to store your homemade jerky so it stays fresh longer
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4 Comments
OMG that sounds great! Kinda Thai flavors. Coconut?
Ooh this is one that I wanted to see (though I was not the specific commenter on this) — I've done some variants of this before, and this seems similar to the core of what I've done (though I tend to go overboard with lots of ingredients myself 😅). The version in the description is closer to what Iried, with fish sauce and lime complementing the soy and lemongrass. FYI, there's a green lemongrass sriracha that I had tried here before that gives a different spin on the chili lemongrass flavor, though a sambal like this also sounds like a great idea and much easier to get.
Also, for an adjacent direction, Vietnamese beef jerky often features some similar flavor elements and will sometimes add curry powder/turmeric, which gives a distinct vibrant color and an earthy note. Along those lines, just a touch of star anise and/or Chinese five spice can really accent the flavor and bring some different notes — go easy on it, but the anise in particular really works with onions/shallots to enhance the beef flavor.
Anyways, I love this direction, and hope that it's one that you experiment with more — I'd love to see a flavor drop along these lines at some point in the future!
Great info here! Thanks for sharing.
Chinese five spice is on my list of things to incorporate more of…and lemongrass sriracha, you say?? That sounds like a good one! 🤔
Increase the heat by adding a Thai bird chili or more to taste. I also would sub out the brown sugar with palm sugar and maybe 1/4 to 1/2 of the total amount Worcestershire and soy with Red boat fish sauce,and yes, it has to be Red Boat. This would definitely move it more towards East Asian flavoring. I wouldn’t say Thai per se but if pressured maybe I would…