Richard Blaine's video: How to make beef jerky: Thit b kh : Vietnamese Beef Jerky Recipe Thit Kho Bo

This Is The Nesco Top Of The Line Dehydrator I Used In This Video: http://goo.gl/FV6Tlc The Knives I Use In My Kitchen http://goo.gl/xjNp7I The Rods I Use To Maintain My Knives Mac Black Ceramic Rod 2500 Grit: http://amzn.to/1zB3hqS DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm The Gear I Use To Sharpen My Knives: DMT W6X: http://amzn.to/1anfp2A DMT W6F: http://amzn.to/15hhl74 DMTW6CP: http://amzn.to/15hhyaq DMT W6E: http://amzn.to/1bSILDL DMT W8CXNB: http://amzn.to/19gxz4y DMT W8EFNB: http://amzn.to/129DEJP DMT W250CXNB: http://goo.gl/eS2Tu DMT250EFNB: http://amzn.to/19gydit SPECIAL PLATES: The Diamond Plate Use To True My Whetstones: http://amzn.to/1zFHt0n DMT D8EE: 8000 Grit/Mesh Diamond Plate: http://amzn.to/16FW1LO Spyderco 302UF: http://amzn.to/18Xq59O Spyderco 302U: http://amzn.to/18XqbhG Surgical Black Arkansas: http://amzn.to/129FPNu 2-3 LBS BEEF RUMP ROAST/EYE OF ROUND OR FLANK 6 TBSP MINCED LEMONGRASS 4 CLOVES GARLIC MINCED 4 TBSP BROWN SUGAR OR MOLASSES 2 TBSP. CHINESE FIVE SPICE 2 TBSP. CURRY VIETNAMESE CURRY POWDER 1-2 TSP. BLACK PEPPER 2-3 TSP. SESAME OIL 2-4 TBSP FISH SAUCE 1-2 TBSP. OYSTER SAUCE 1-2 TBSP. HOT CHILI FLAKES 2 TSP. LIME JUICE 1-2 TSP. GINGER PASTE OR FINELY MINCED GINGER. Slice your beef with the grain/along the grain into 1/8th to anywhere up to 1/4 inch. Freeze the beef for 30 to 45 minutes to make it easier to cut. In a mixing bowl combine all of your spices and herbs and mix them together well by hand to get them really well combined. Then add sesame seed oil, fish sauce and oyster sauce to make the mixture sticky to stick to the beef. Let the sauce mixture stand for about 30 mins to let the flavors marry. Coat all of your slices and put on plate or in a bowl. Marinate for 4 hours minimum or overnight. I like overnight. Take from the fridge and dip each slice of meat in the sauce mix then place your slices in your dehydrator at 150-160 and let dry for at least 2 hours and then turn the slices over to the other side and rotate your levels going top becomes bottom and bottom becomes top. This is for consistent drying. Allow to dry for another hour and check your slices. You don't want them to be really dry you want them to have some moisture and you want them to be chewy not hard. All in all dry time should be maybe 4 hours each dehydrator will be a bit different so watch your slices. When done then enjoy!