Teach beef jerky technique 10, beef jerky related experience

When making beef jerky, pay attention to:1If time permits, it is best to soak the beef tenderloin in cold water repeatedly until the water is not cloudy and clear.

3.It is best to cut the beef along the shredded meat, and the beef jerky that comes out this way is more chewy. 4.

Seasoning can be swapped out for all condiments according to personal taste. 5.Try not to cut the beef too thin and finely, otherwise the final product will shrink severely.

6.After the finished beef jerky is cooled, it is stored in a sealed bag or a sealed jar of oranges, and it is recommended to eat it within a week. 7.

Beef strips should be marinated long enough to absorb the flavor, and it is best to refrigerate them overnight. 8.It is better to choose lean beef, if it is brisket, it is easy to chew when fried.

Ingredients: 50 kg of beef, 2 kg of salt, kg of premium soy sauce, kg of sugar, 150 grams of monosodium glutamate, 500 grams of koji wine, 250 grams of five-spice powder, 100 grams of fennel powder, 100 grams of grass fruit powder, 250 grams of chili powder, Bobang preservative-1 100 grams, Bobang 8620 meat miso balm 250g, Bobang 8630 beef balm 500g.

Method:1Select fresh fat and strong beef front and hind leg meat, remove fat and tendons, wash, drain, and cut into kilogram size pieces.

2.Put the meat pieces into a sandwich pot, bring water to a boil, skim off the foam, cook for about 20 minutes, remove and cool, and set aside the original soup.

3.Cut into strips, blocks, slices, dices, etc. according to different specifications, requiring consistent size and uniform thickness.

4.Put all kinds of pre-prepared auxiliary materials into the original soup and cook, until the soup is thick, put in the cut meat blank, simmer over medium heat after boiling, reduce the juice on low heat, 1 to 2 hours, wait for the marinade to basically dry, and get out of the pot.

5.Bake at 50 to 55 degrees Celsius for about 9 hours, sifting 2 to 3 times until the texture of the meat is hard and dry.

6.Sprinkle a layer of salt, sugar, monosodium glutamate, five-spice powder, chili powder and other accessories on the surface of the jerky.

7.Vacuum-packed.

2. A shady place, preferably a bungalow, without sunlight, air-dried meat is mainly dried in the shade, not in the sun.

3. Fresh beef, freshly killed beef is the best (the kind that drips blood), because of personal taste selection, it is best to choose the muscles of the legs, the fiber is thick, chewy, and the taste is good.

4. Write the beef into strips, remember that if it is cut into the shape of a loop, it can be hung up (I don't know if you understand), that is, each piece of meat is connected to each other.

5. Sand with salt (you can put pepper powder and star anise powder, but I have fulfilled it, in fact, the beef is very fragrant as long as you use salt), the salt can be a little more, but it is really light, it is not too heavy, but not too little, as long as it is guaranteed not to rot, if it is cold, it is not afraid.

6. Use a stick (bamboo pole is the best), or hurry up the clothesline, it is best not to use iron wire, rust hanging, put in a cool place, there is a northwest wind is the best.

7. Two or three months, it is estimated that by the month of wax or early spring, the air-dried meat will be cooled well, and the next step can be started (anxious friends can be about a month, as long as the outer skin of the beef is air-dried, there is a certain luster, and the inside is dry to seven or eight percent, you can also guess the stool).

8. Cut the long strip of dried meat into small pieces, put it in the oil pan and fry, you can try to put a small amount first, and master the heat yourself.

9. Finally, it is simple and delicious, clean and hygienic, with excellent taste, and the Suiju Brigade can be fried and sprinkled with some cumin powder.

Friends who like to eat hi beef jerky have seen it.

How to cook homemade beef jerky? Cut the beef into long strips and add green onions, ginger cooking wine, salt and pepper, star anise, Sichuan pepper, bay leaf cinnamon, pine and oyster sauce to marinate.

At the same time, the Chinese diet has also indirectly influenced Europe, the Americas, Africa and Oceania, such as China's vegetarian culture, tea culture, sauce and vinegar, pasta, medicinal diet, ceramic tableware and soybeans, benefiting billions of people around the world.

1. 500g fresh beef, 10g five-spice powder, 1 grass fruit, 1 star anise, 3 bay leaves, 3 ginger, 3 cloves of garlic, 3 teaspoons of soy sauce, 3g of salt.

2. Cut the beef into thick strips, add more water to the pot, put the cut beef and all the condiments together in a pot under cold water, cover the pot, bring to a boil over high heat, turn down the heat and cook slowly.

3. Cook until 2 hours to taste, after collecting the soup on high heat, turn off the heat, and use chopsticks to pinch out the beef, no condiments.

4. Put the beef on the oven plate, put it in the oven, preheat the oven up and down to 220 degrees, start roasting, turn it over for 10 minutes, roast it for 20 minutes until the beef has no moisture, take out the beef baking tray, cool it and then eat.

The beef jerky making method and process are as follows:

Ingredients: beef leg meat, green onion, ginger and garlic, star anise, soy sauce, cooking wine, dark soy sauce, salt, Sichuan pepper, bay leaf, cinnamon, black and white sesame seeds, cumin chili, chicken essence.

1. First of all, cut the beef leg meat into melon strips (not too thick), soak it in cold water for an hour, filter the blood water (be sure to filter the blood water clean, otherwise it will be fishy), and pour soy sauce and cooking wine.

2. Add green onions, ginger and garlic (garlic should be put less, ginger can be put more) star anise, Sichuan pepper, ant early bay leaves, cinnamon, cumin, chili, sesame, salt, chicken essence, all put in and start pickling, I generally put four small spoons of salt in my mouth.

3. Stir well, this step is generally grasped by hand.

4. Cover the meat with plastic wrap and put it in the refrigerator for about 20 hours.

5. Take out the meat and hang it, I use a hanger with clips, and add up the meat one by one and put it on the ventilated back balcony to dry.

6. If you like to eat dry, you can air dry and count things for three days, and if you like softer and wetter, you can air dry for a day and a half.

7. Take off the air-dried beef and bake it in the air fryer for about 20 minutes, during which the beef should be turned over, the specific time depends on the thickness of the beef jerky.

8. Isn't it tempting to put the roasted beef jerky on a plate! Potato heads.

The beef jerky making method and process are as follows:

Tools Ingredients: wok, casserole, bread maker, plate, 1000g beef, 3 spoons of rice wine, a small handful of Sichuan peppercorns, 2 star anise, 2 cinnamon, 1 piece of ginger, 2 spoons of oil, 1 spoon of light soy sauce, half a spoon of salt, half a spoon of sugar, 2 tablespoons of spice.

1. Cut the beef into long strips along the texture and soak in the blood.

2. Cook in a pot under cold water, pour in 1 tablespoon of cooking wine, turn off the heat and remove after the water boils.

3. Put oil in the pot, put ginger, cinnamon, star anise, peppercorns, fennel and cooking wine into the pot and fry until fragrant.

4. Pour in the beef strips, add 2 tablespoons of liquid wine and stir-fry until fragrant.

5. After stir-frying, transfer to the casserole, pour in boiling water to cover the beef (if there is no casserole, you can use the pot to cook).

6. Turn on high heat and boil plums after simmering, turn to medium-low heat and simmer, add oil, light soy sauce, salt, sugar, boil until the water is collected, fry dry and put it to cool.

7. Put it in the bread machine bucket, the jam or meat floss mode, dry the beef strips slowly, add the spiced and bury the bent powder after drying, and it is ready.

Homemade beef jerky.

Ingredients: 2 pounds lean beef, 4 tablespoons of soy sauce, 2-3 tablespoons of sugar, 5 tablespoons of water, 1 tablespoon of chili powder, 1 tablespoon of Sichuan pepper powder or 1 tablespoon of curry powder.

Method: 1. 2 pounds of pure lean beef, add wine, ginger, cinnamon, star anise, and cook until the chopsticks are removed into the meat without blood.

2. After cooling, cut the beef into thin slices along the lines.

3. Put all the seasonings into the pot and boil them until they are pulped, then change to the lowest heat without turning off the heat.

4. Put the beef into the pulp one by one and stick the sauce on it. After all the beef slices are immersed, stir-fry slowly with a spatula, and turn off the heat after the juice is dry.

5. Put the microwave oven for 2-3 minutes until dry, (turn it over every minute).Leave cool and eat.

How should beef jerky be cooked? Come and get it