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Nimjul Fermented Beef (Cured Beef Jewel)
A traditional Vietnamese fermented beef dish known as Nimjul. Ground lean beef is seasoned with a special Nimjul mix, Thai bird's eye chilies, garlic, sugar, and shredded pork skin, then wrapped in foil and fermented for 24 hours with a soda weight. The result is a spicy, salty, tangy meat brick perfect as a beer snack or appetizer.
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Critical Success Points
- • Boiling and shocking the pork skin to achieve proper texture.
- • Hand‑mixing the beef mixture for at least 10 minutes for even seasoning.
- • Ensuring the foil is tightly sealed before fermentation.
- • Maintaining a 24‑hour fermentation period at room temperature.
- • Chilling the brick for at least 2 hours before slicing.
Safety Warnings
- • Handle raw ground beef with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Ensure the Nimju seasoning contains enough salt and yeast; insufficient salt can allow harmful bacteria.
- • Do not ferment in temperatures above 25 °C for the full 24 hours; high heat can cause spoilage.
- • Keep the foil tightly sealed to prevent exposure to airborne contaminants.
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