If you have had the opportunity to eat a Hmong New Year’s meal, you must have enjoyed Beef Jerky. Hmong Beef Jerky has a little spicy taste of ginger, chili, the aroma of garlic and Sichuan pepper and many other spices that make this dish extremely attractive. It will not be difficult for you to make this Hmong specialty to treat guests when they come to visit, or to enjoy with a few cans of beer.
- Dish name: Hmong Beef Jerky or Hmong smoked beef
- Hmong name: Nqaj Nyuj Qhaa
How do Hmong people make Beef Jerky?
The Hmong people often choose the best pieces of beef, remove the tendons and fat, and after marinating them with spices, they often dry them with a wood stove.
Can I use the oven to make Beef Jerky?
If you don’t have a wood stove, you can use an oven by placing the meat on a grill and putting it in the oven to dry for 2 hours at a temperature below 100 degrees Celsius. Open the oven every 30 minutes to remove the water so that the meat dries quickly. After the drying time, take the meat out and use it immediately or dry it in the sun to dry it more.
What are the spices Hmong Beef Jerky?
Hmong beef jerky has a distinctive taste in traditional Hmong cuisine.
Sichuan pepper and Michelia tonkinensis are the two spices that create the distinctive taste of this dish. In addition, Thai chili and ginger also contribute to making the dish special.
If you do not have Sichuan pepper and Michelia tonkinensis, you can use regular pepper to make this dish.
Recipe and detailed instructions on how to make Hmong beef jerky
Ingredients
- 2 kg beef
- Mac Khen 6 tsp
- Michelia tonkinensis 4 tsp
- Sichuan pepper 6 tsp
- Salt 1.5 tsp
- Thai chili powder 3 tsp
- Ginger crushed 4 tsp
Instructions
- Prepare beef– Wash the meat thoroughly with water, remove tendons and fat, drain– Cut the beef into long pieces, about the size of an arm but not too thick, if cut too small, the meat will be dry and not delicious.
- Marinate the spices: Marinate the beef with Sichuan pepper, Michelia tonkinensis, salt, chili powder and ginger. Mix well so that the spices stick to the meat pieces, marinate for about 2-4 hours. If you want the spices to absorb better, wrap it tightly in plastic wrap and leave it overnight.
- Drying the meat: Use a skewer through the meat or you can use a wire to tie it and hang it on an iron bar across the drying rack. Light the fire under the drying rack evenly, not too big or too small. The meat will gradually dry out, giving off a fragrant aroma. The drying time is very long, about 9 hours. During the drying time, constantly check and turn the meat so that both sides are evenly cooked. The beef jerky should not be too dry, it will be more delicious when it is still a bit wet, and you can feel the natural sweetness of the meat.
Notes
- Meat should be cut into long, thin and even pieces to ensure that the meat is cooked evenly when dried.
- While drying meat, make sure the space is clean, airy, and free of dust and insects.
- Do not dry meat at too high a temperature to avoid burning. Properly dried meat will have a moderate toughness, not too hard or too soft.
- After completion, beef jerky should be stored in a vacuum bag or sealed box, in a dry, cool place or in the refrigerator, with a shelf life of 1 – 2 months.
Learn more about Hmong food at Hmong Food
Hi, I’m Dan, originally from Hmong Vietnam, I’m very happy to share the food and culinary culture of the Asian Hmong community with friends around the world. I hope that each article and recipe will help people understand more about the culinary life and culture of the Hmong people!
