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    Home » Beef Jerky Recipes

    Red Wine & Fish Sauce Jerky

    Published: Jun 14, 2015 · Modified: May 12, 2018 by Will · This post may contain affiliate links.

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    This post may contain affiliate links. Please read my privacy policy.

    Red Wine & Fish Sauce Jerky sounds a little weird, doesn't it?! It tastes a little weird too! Ha.

    Red Wine & Fish Sauce Jerky | Jerkyholic.com

    This recipe intrigued me because I had fish sauce for the first time about 3 years ago. I HATED fish sauce when I first tried it. But having a soon to be wife that is Vietnamese and LOVES fish sauce, I had no choice but to keep eating it. Well, 3 years later, I really enjoy fish sauce.

    Do I use it on everything? Hell no, but Vietnamese dishes such as sliced pork and rice get a healthy coating. So when I saw this Jerky recipe on a blog called Vietworldkitchen.com, I just had to try it! I already had ALL THREE ingredients at the house, so after reading the recipe, I had a pound of London Broil marinating in about 30 minutes.

    Red Wine & Fish Sauce Jerky

    I used a Pinot Noir for the red wine as my Fiance already had a bottle at the house. This is a little more of a fruitier wine than say a Hearty Cabernet Sauvignon. If I was to remake this jerky I would go with a good yet inexpensive Cab wine such as a Robert Mondavi.

    My oven was set at 180 degrees and this jerky dried for a total of 5 hours. A wooden spoon was used to keep the oven door slightly open. You can read more here about making jerky in an oven if you have never done it before.

    Red Wine & Fish Sauce Jerky

    So how did this one taste? It was good, but a little too much fish sauce for my taste (and smell). It wasn't the taste that really threw me off, it was the faint smell of rotting fish every time I brought a piece to my mouth. The taste was rather mild and pleasant, but the smell got me every time!

    I would probably not make this recipe again, but I did love the idea of using wine for jerky. Not only can it add a new taste, but it also really gives the jerky a delicious looking red color normally only found in cured jerky. That is what trying new recipes is all about. I love finding new ingredients and methods of making beef jerky. Even though Red Wine & Fish Sauce Jerky will not be my favorite jerky of all time, I will never forget this recipe every time I use red wine in future recipes.

    Here is a link that will take you to the original Red Wine and Fish Sauce Beef Jerky Recipe. If you love fish sauce, this is a recipe to try! For those of you that have never had fish sauce.... You might want to scroll on and try one of the many other recipes found on this blog. Have fun and enjoy!

    Red Wine & Fish Sauce Jerky

    Red Wine & Fish Sauce Jerky sounds a little weird, doesn't it?! It tastes a little weird too! Ha.
    3.6 from 7 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 30 minutes
    Course: Snack
    Cuisine: Beef Jerky
    Type: Beef Jerky
    Flavor: Savory
    Servings: 5
    Calories: 141kcal
    Author: Will

    Ingredients
     

    Lean Beef

    • 1 lb London Broil

    Marinade

    • ½ cup red wine
    • 3 tablespoon fish sauce
    • ½ teaspoon black pepper

    Optional

    • ¼ teaspoon Curing Salt (Prague Powder #1)

    Instructions

    • Pick you favorite type of beef and trim all visible fat. Place the meat in the freezer for 1-2 hours to partially freeze. This allows for easier slicing and a more consistent width.
    • Add the red wine, fish sauce, and black pepper in a container or zip lock bag and mix together.
    • Remove beef from the freezer and slice against the grain between ⅛"-¼" thick.
    • Add sliced beef to the container of marinade and shake well to evenly coat the meat. Marinate in the refrigerator for 6-24 hours.
    • After marinating, remove and dry the strips with paper towels. Place sliced beef on a rack in the middle of the oven.
    • Turn oven on to the lowest temperature setting available and prop the door open with a wooden spoon. (170 degrees is ideal, no higher than 200 degrees)
    • Dry jerky for 4-12 hours. (cooking time will vary on thickness of jerky)
    • Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in an air tight container.

    Nutrition

    Calories: 141kcal | Carbohydrates: 1g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 906mg | Potassium: 399mg | Calcium: 25mg | Iron: 2mg
    Tried this recipe?Let us know how it was!

     

    « Spicy Teriyaki Beef Jerky
    Kings County's Smoked Beer Jerky »

    Reader Interactions

    Comments

    1. Jennifer Ritter says

      February 21, 2022 at 8:38 pm

      5 stars
      This is one of my favorite jerky recipes! It is my husband's request every time I pull out the dehydrator!!

      Reply
    2. captain mike says

      April 06, 2018 at 8:00 pm

      3 stars
      Dude, you have found my secret ingredient. I am a marinade minimalist - especially for expense - so I started experimenting with it and tamarind paste a year ago as a way to develop a substitute for worcestershire sauce (the anchovies are the secret) in my "standard" marinade. As you've found, more is often better until you get to OMG too much. Just push it on small batches and keep notes. Mostly it is has been great on asian variations and complex recipes but I like this idea. Simplicity, fish essence and Italian are great combinations.

      Reply
      • Will says

        April 09, 2018 at 7:29 pm

        It can definitely be overpowering if you are not careful!

        Reply
    3. Blanche Mochon says

      February 20, 2018 at 8:46 pm

      what about red wine and garlic and French herb, such as boeuf bourguignon (y)
      Do you have recipe for fish jerky?

      Reply
      • Will says

        February 22, 2018 at 7:26 am

        I do love Beef Bourguignon, could be a good jerky! I do not have any fish jerky recipes on the site yet. I will try to get some up in the next couple of months.

        Reply
    4. jack burton says

      March 06, 2017 at 11:52 pm

      4 stars
      Having a Filipino wife, I was just sitting here thinking about using fish sauce in my next batch of jerky. Your blog came up first when I researched the concept. Thanks for the info.

      Reply
      • Will says

        March 07, 2017 at 9:10 am

        No problem. Hope you enjoy the recipe!

        Reply
        • Robert says

          May 01, 2017 at 7:40 pm

          This is a household favorite. Thanks very much.

          Reply
          • Will says

            May 01, 2017 at 8:02 pm

            No problem! Thanks for stopping by!

            Reply
    5. Doug says

      September 28, 2016 at 4:38 pm

      Did you try backing the fish sauce down to maybe 2 TBSP? I like fish sauce so I am going to try it. Thanks again.
      Doug

      Reply
    6. Bruce says

      May 17, 2016 at 12:42 pm

      We liked this one a lot more than we thought we would. A lot more.

      Reply

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