The 2nd batch of jerky I did a more traditional soy/sweet/peppery style. I backed off the pepper and kicked up the fresh ginger a little. Really liked the ginger flavor coming through
INGREDIENTS
2 pounds lean bottom round, rump roast, or sirloin
2 large cloves garlic, rough chopped
1 stalk fresh lemon grass, trimmed, white parts thinly sliced
One 1-1/2 inch piece fresh ginger, peeled and rough chopped (I went more like 2" of fresh ginger)
1/2 cup soy sauce or Bragg Liquid Aminos
3 tablespoons water
3 tablespoons sugar
2 tablespoons Asian fish sauce
2 teaspoons hot red chile flakes, or more to taste (I backed off to 1 teaspoon)
1/2 teaspoon pink curing salt (optional)
Make the marinade: In a blender jar or food processor bowl, combine the garlic, lemon grass, ginger, soy sauce, water, sugar, fish sauce, chile flakes, and pink curing salt, if using. Pulse until relatively smooth. Pour over the meat and massage the bag so the meat strips are evenly coated with the marinade. Refrigerate for at least 8 hours, or overnight. Turn the bag once or twice to redistribute the juices.
this is definitely a keeper