The oven version of the beef jerky method, the method of grilling beef jerky

Beef jerky (oven version).

Ingredients for beef jerky (oven version).

Beef: 2 catties of light soy sauce, appropriate amount of salt, appropriate amount of star anise, 3 cinnamon, 1 bay leaf, 3 slices of white pepper, appropriate amount of chili powder (dry dish), appropriate amount of tangerine peel, 2 slices of dark soy sauce, appropriate amount of ginger, a large piece of cooking wine, a small half bowl of cooking oil, appropriate amount of sesame oil, appropriate amount of cumin powder, appropriate amount of thirteen spices, appropriate amount of white sesame seeds, appropriate amount of Sichuan pepper, appropriate amount of sugar, appropriate amount.

Steps to prepare beef jerky (oven version).

Step 1: Wash the fresh beef tendon meat.

Step 2: Soak in blood water for about two hours. Change the water halfway.

Step 3: Cut it into your favorite size, add cooking wine, ginger, star anise, cinnamon, bay leaves, tangerine peel, salt, light soy sauce, dark soy sauce, and sugar and mix well. Marinate overnight.

Step 4 Put oil in the pot, you can put more, add some star anise, cinnamon, bay leaves, peppercorns, and stir-fry over low heat until fragrant, put the marinated beef in, and fry the water.

Step 5 Stir-fry the beef in dry water, add chili powder (the best dry dish, fragrant), white pepper, white sesame seeds, cumin powder, and sesame oil. Try it, just for yourself. It will be saltier after roasting.

Step 7

After baking. Step 8

If it is not dry enough for a long time, there may be a little resurgence, but it is also delicious, but the storage time is short.

Step 9 prefers to bake it on a dry dish rather than chili powder, which is particularly fragrant.

1. The selection of materials for spiced beef jerky.

There are many materials needed to make spiced beef jerky, you need to prepare about 10 catties of high-quality beef, 100 grams of salt, 100 grams of premium soy sauce, 50 grams of monosodium glutamate, one pound of cooking wine, half a catty of five-spice powder, 50 grams of fennel, after all these materials are ready, and then you can make spiced beef jerky, these materials can not be missing, and the quality of the materials must be good, so as to make authentic spiced beef jerky.

2. The specific method of spiced beef jerky.

First of all, the prepared beef should be cleaned, then cut into small pieces, put it in an iron pot and add water to boil, boil for about 20 minutes and then take it up and cool, and then cut it into strips or blocks, requiring the size to be about the same, the thickness is also about the same, and then put it into the pot and add seasonings to boil, first use high heat, then change to medium heat to simmer, and finally use a simmer to collect the juice, about an hour or so after the pot can be out of the pot, and then sprinkle the surface with salt, monosodium glutamate, five-spice powder, and finally put it in a ventilated place to air dry naturally.

3. The characteristics of spiced beef jerky.

Spiced beef jerky is very distinctive after it is done, not only full of fresh and fragrant flavor, but also particularly chewy to eat, China can provide a lot of nutrients for its own body, whether it is protein or amino acids or trace elements are particularly rich, but the steps of making spiced beef jerky are more cumbersome, you need to carry out step by step, and the materials need to be fine.

Beef jerky roasting method and steps:

1.After washing the beef, cut it into long strips about 5 cm wide along the lines and drain the water. Use your hands to evenly spread fine salt on the front and back of the beef jerky (salt is used according to personal taste, and the mouth weight can be wiped twice).

Place in a breathable tray in a ventilated place and turn over every 24 hours. It will be air-dried in about a week.

2.Brush the grill of the oven with a layer of oil and place the dried beef jerky evenly on top.

3.Brush with a thin layer of oil.

4.Wrap the baking tray in tin foil and place on the bottom layer of the oven, preheat it at 220 degrees for 10 minutes, then place the grill in the middle layer.

After 5 minutes of high and low heat, observe through the window that the fat part of the jerky turns golden brown and there is oil overflowing, and then bake for another 2 minutes.

6.Put it on a kitchen paper towel to absorb the oil and then eat, and put it in a sealed jar in the refrigerator for fresh storage.

Nutritional value: 1Beef is rich in sarcosine: Beef is higher in sarcosine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

1.Cut the fresh beef with the bones removed into large pieces of about ten grams, put it in a pot and add a little salt to cook until it is seven or eight mature, take it out and let it cool and cut it into large slices of thick centimeters

2.Add an appropriate amount of cooking wine, soy sauce, brown sugar and seasonings such as cinnamon, Sichuan pepper, large and small fennel, ginger slices wrapped in gauze to the soup pot, put in the cut beef slices after boiling, and cook for 30 minutes

3.Remove and drain the water, dry it in an electric oven (or charcoal fire) and eat, if the meat tastes bad when cooking, you can sprinkle some spice powder, monosodium glutamate and other seasonings when baking. The beef jerky made by this method has a strong aroma and a good taste.