Spicy Lemongrass Beef Jerky Vua Kho Bo style
Use the leanest cut of beef available. We prefer eye round or top/bottom round and grind ourselves using a food processor after trimming out excess fat and silver skin. Pre-ground beef would work, just make sure it's extra lean. You would still process it and it'all go faster. You will need a food dehydrator and dehydrator sheets. If you don't have a dehydrator you can try using the oven at the lowest setting, but we have not tested that method. Your final yield is about 2/3rd the weight of your original beef so scale this recipe to your desired quantity.