Red Wine & Fish Sauce Jerky might sound unusual — and it tastes unusual too. It’s an intriguing combination that surprised me in both flavor and aroma.
I first encountered fish sauce about three years ago and didn’t like it at all. Over time, however, and after being introduced to many Vietnamese dishes by my fiancée, I learned to appreciate it. I don’t use fish sauce everywhere, but it adds authentic, savory depth to dishes like sliced pork and steamed rice.
When I found this jerky recipe on a blog, I had to try it. I already had all three ingredients on hand, so within about 30 minutes I had a pound of London Broil marinating. I used a Pinot Noir for the red wine, since that’s what was available. Pinot tends to be fruitier than a full-bodied Cabernet; if I made this again I’d probably choose a hearty but affordable Cabernet for a more balanced, less fruity wine character.
I dried the jerky in the oven at 180°F for about five hours, keeping the oven door slightly open with a wooden spoon to allow moisture to escape. If you haven’t made jerky in the oven before, it’s straightforward: set the oven to its lowest setting, prop the door slightly, and dry the strips on a rack until they bend and crack without breaking in half.
So how did this jerky fare? The flavor was pleasant and mild, and the red wine gave the meat an attractive cured-like color. However, the fish sauce aroma was stronger than I expected. Every time I lifted a piece to my mouth I noticed a faint, fishy scent that distracted from the overall taste. Because of that lingering smell, I probably won’t make this exact version again, though I loved the idea of using wine in a jerky marinade.
Trying unusual combinations is part of what makes recipe testing fun. This experiment showed me how wine can contribute both color and a subtle flavor dimension to jerky, and it reminded me to be cautious with bold ingredients like fish sauce. If you enjoy fish sauce, this recipe is worth trying. If you’re new to it, you might prefer to experiment with other marinades first, or reduce the fish sauce slightly to soften the aroma.
Below is the recipe as I prepared it, trimmed and organized for clarity.
Red Wine & Fish Sauce Jerky
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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
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Trim all visible fat from your chosen cut of beef, then place the meat in the freezer for 1–2 hours so it’s easier to slice evenly.
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Combine the red wine, fish sauce, and black pepper in a container or resealable bag and mix.
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Slice the partially frozen beef against the grain into strips about 1/8″–1/4″ thick.
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Place the sliced beef in the marinade, shake or stir to coat evenly, and refrigerate for 6–24 hours.
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Remove the meat from the marinade and pat the strips dry with paper towels. Arrange them on a rack set in the middle of the oven.
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Set the oven to its lowest temperature (ideally around 170°F, no higher than 200°F) and prop the door open with a wooden spoon to allow moisture to escape.
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Dry the jerky for 4–12 hours, depending on thickness. It’s done when it bends and cracks but does not snap in two.
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Allow the jerky to cool for several hours before storing it in an airtight container.
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