Which part of beef meat is best for beef jerky

Decide on beef jerky.

The key factor is whether it is delicious or not!

First of all, the choice of beef should be made with less tendon.

The part or the hind leg of the cow, these two parts of the beef are the best to make beef jerky, the meat is full of flavor, and it does not stuff the teeth.

When marinating, the time must be guaranteed, the time is short and not tasteful, the production process follows the practice of Tibetan and Mongolian herdsmen in the early stage, the beef is dried when it is raw, and the practice of our Han people is adopted in the later stage, the beef is steamed and dried again, after such processing, the flavor of the beef jerky is very unique, and the family has given a thumbs up after eating, and it is delicious! I can't stop eating, and I don't know how many times better it tastes than what I sell! It's a great recipe to regret it!

If you like it, collect it and make it for yourself and your family! This is the right way to make beef jerky, and it is guaranteed to make you chew more and more delicious.

Spiced beef jerky].

Ingredients: 1500 grams of beef brain, 100 grams of sugar, 100 ml of light soy sauce, 100 ml of oyster sauce, five-spice powder.

10 grams, 50 ml of rice wine.

Steps] 1. Wash the cow's upper brain with water;

2. Cut the cow's upper brain longitudinally into thumb-thick strips;

3. After cutting, put it in a small basin, and prepare these condiments at the same time: five-spice powder, rice wine, sugar, light soy sauce, oyster sauce;

4. Put the above condiments into the beef together;

5. Mix the condiments and beef well, and then put them in the refrigerator for more than 24 hours to make the beef fully flavored;

6. After flavoring, take the beef out of the basin and put it on the glass plate to air dry for one hour, so as to avoid the problem of beef dripping soup during the drying process;

7. Put the beef on the drying net, then put the drying net into the dryer and dry at 80 degrees for 10 hours;

8. Adjust the time according to the hardness you want, and take out the beef after drying;

9. a pressure cooker.

put an appropriate amount of water in it, and then put the beef on the steaming rack and steam it for about an hour, I used an electric pressure cooker, and selected the beef function key;

10. After steaming, open the lid of the pot, and the beef is already cooked at this time;

11. Take out the steamed beef and put it on the drying rack;

12. Put it into the dryer again, dry at 80 degrees for 2 hours, and adjust the time according to the hardness you want;

13. Take out the beef after drying it again, and then cut it to the length you want with clean scissors, you should cut it while it is hot, it is not easy to cut it after it is cold, let the beef cool naturally after cutting, and then put it in a sealed glass jar and take it at any time. The delicious spiced beef jerky is ready, and it's delicious!

Tips] 1. It is best to choose beef with less tendon on the upper brain or hind legs;

01 Beef neck.

It is both fat and thin, the meat is dry, and the meat lines are messy. It is suitable for making stuffing or simmering soup, and the filling rate is 15% higher than that of the tender meat part.

Good beef balls.

02 Shoulder meat.

It consists of two pieces of meat that cross each other, with fine fibers and a smooth and tender texture. Suitable for stewing, roasting, stewing, and beef curry.

03 Upper Brain.

The meat is delicate and prone to marbling deposits. The fat of the upper brain is evenly mixed and has obvious patterns. Suitable for shabu

Fried, grilled, shabu beef hot pot.

04 Brisket.

On both sides of the cartilage, it is mainly the pectoralis major muscle, with slightly thicker fibers, more facial lines, and a certain amount of fat coverage, which is cooked in the mouth.

The feeling is more tender, fat but not greasy. It is suitable for stewing and boiling soups.

05 Eye meat.

One end is connected to the upper brain and the other end is connected to the outer ridge. The shape resembles an eye, and the fat is marbled with mixed fats.

The meat is tender, high in fat, and sweet and juicy in taste. It is suitable for shabu-shabu, grilling, and frying. This piece of meat also tastes good.

The tenderloin is better, or the hind leg meat is both, and the meat is tender.

The meat of the back, shoulders, loins, abdomen, and inner thighs of the cow can be made into beef jerky, but it is generally made of beef thigh meat and tenderloin, because these two parts are very developed, and the beef jerky will be more chewy, taste better, and have higher nutritional value.

Choose parts of beef that have little tendon to make them, such as the upper brain or lower leg of beef. Beef jerky can be simmered in a casserole for one hour, then put in the refrigerator for a day, drain the beef, cool it or bake it in the oven and seal it.

If you want to make beef jerky, you still use the piece of meat under the belly of the beef called brisket, and of course it is more delicious to make beef.

Fat Cow One. The meat is slightly tough, but the meat has a strong flavor, so it should be cooked with curry.

Neck meat. The meat is more tender and can be used for stuffing or simmering soup.

Bone-in belly. The dough has many textures and the meat is thick and tender, which is suitable for steak, roast beef or fried beef.

Tendon meat. Fat and lean meat are separated and are suitable for steaming.

T-bone chop. The oil surface is particularly rich and tender, and can be used as a steak.

Beef tenderloin. Tender and low in fat, it is the best part of beef and can be used as a steak.

Beef loin. The meat is very tender and is mostly used as roast beef.

Tail dragon chop. It is low in fat and has good meat quality, which can be used as steak, pan-fried or grilled.

Beef hip. It can be used as roast beef and fried meat.

The meat on the beef leg is the best and most fragrant, but the taste on the belly is pure and elastic, and each has its own benefits.

It is best to make beef jerky with the Kenko meat of the cow!

Personally, I think you can make any part of beef jerky, make good dishes, and the leftovers can be used as beef jerky, as snacks.

It is used for beef, fat, and Jianzi, and it is delicious to cook.

The meat of the back, shoulders, loins, abdomen, and inner thighs of the cow can be made into beef jerky, but it is generally made of beef thigh meat and tenderloin, because these two parts are very developed, and the beef jerky will be more chewy, taste better, and have higher nutritional value.

The part of the cow that makes beef jerky

Different beef jerky is made from different parts of the cow's body, while the meat from the back, shoulders, loin, hips, breast, as well as the abdomen, thighs, calves, and other parts of the cow can be made into beef jerky.

Generally, beef jerky is made of beef thigh meat and tenderloin, because beef thighs are very developed, this part of the beef is more chewy, has a better taste to eat, and has higher nutritional value.

If you're making your own beef jerky, it's a good idea to choose beef with less tendon, such as meat from the upper brain or hind legs, as the jerky is delicious and doesn't stuff your teeth.

Make beef jerky with beef thigh and tenderloin.

Preparation of beef jerky.

Ingredients: 1500 grams of beef, 10 grams of sugar, 12 grams of salt, 25 grams of soy sauce, 5 grams of ginger, 25 grams of oyster sauce, 20 grams of beef brisket spice packets, 100 grams of white sesame seeds, appropriate amount of chili powder.

Steps: 1. Cut the large piece of beef into small cubes, about 8 cm wide.

2. Add spice packets, oyster sauce, light soy sauce, sugar, ginger and salt, stir well and marinate for more than 12 hours.

3. Pour the beef into the pressure cooker, no need to add water, marinated beef has soy sauce and oyster sauce, add some oil when boiling, so that there will be water vapor in the process of cooking in the pressure cooker. The pressure cooker is about 15 minutes, and if the meat chopsticks can't be rubbed, add pressure for another 10 minutes before removing from the pot.

4. Cut the pressed beef into long strips and cut vertically along the beef lines.

5. Fry a little oil in the pan, fry over slow heat, add more oil if you want to fry it faster, but you can fry it slowly with less oil and change color after it can be out of the pot, turn off the heat before leaving the pot and sprinkle in white sesame seeds and chili powder and mix well.

6. Finished products. <>

Beef jerky is best made with beef thigh and tenderloin.

Preparation of spicy beef jerky:

Ingredients: 1000g of lean beef, appropriate amount of five-spice powder, appropriate amount of white pepper, 3 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, 3 tablespoons of cooking wine, appropriate amount of chili powder, 1 teaspoon of sugar, appropriate amount of salt, appropriate amount of ginger, 2 tablespoons of oyster sauce, appropriate amount of salad oil.

1. Cut the beef into cubes, add ginger slices and cold water to boil, bring to a boil, turn to medium-low heat and cook for 5 minutes.

2. Take out the boiled beef, wash and slice.

3. Add sugar, salt, cooking wine, light soy sauce, dark soy sauce and oyster sauce and mix well.

4. Add five-spice powder, white pepper and chili powder and mix well.

5. Add salad oil and mix well.

6. Pour the mixed beef on a baking sheet lined with tin foil and bake at 130 degrees for 1 hour.

7. Finished product drawing.

If you want to make beef jerky, you should choose the part of the beef with less tendons, such as the upper brain part of the beef, or the hind leg part of the beef, which is the best to make beef jerky, the meat is very fragrant, and there is no plugging between the teeth when chewing.

Generally, beef jerky is made of beef thigh meat and tenderloin, and beef thigh meat is the best because it moves around a lot, so the meat of the thigh is the most chewy. The choice of beef should be the upper brain part of the beef with less tendon or the hind leg of the cow, and the beef of these two parts is the best to make beef jerky, the meat is full of flavor, and it is not stuffed with teeth.

Generally speaking, beef jerky is mostly made of beef tendon meat, which is elastic and tough, and the beef jerky is more stylish and tasteful.

1. Generally, beef jerky is used for beef thigh meat and tenderloin, and beef thigh meat is the best for Mu Yinwu, because it often walks, so the meat of the thigh is the most chewy. There are usually three names for beef jerky, "air-dried beef", "air-dried beef jerky", and "beef jerky".

The muscle part of the cow can be cut into steaks, cuts of beef or cowboy bones, or mixed with other meats to make sausages or blood sausages. Other edible parts are oxtail, beef liver, cow tongue, beef shutters, cow pancreas, ox xun or thymus, cow heart, cow brain, cow kidney, and ox whip. Beef intestines can also be eaten, but they are often used to make sausage clothes.

Cattle bones can be used as feed.