How to cook homemade jerky? How to make jerky How to make jerky at home

Product formulation. Beef 50kg pork, salt 1 2kg, soy sauce 2 5kg, sugar 10kg, monosodium glutamate 1 6kg, rice wine 1 5kg, five-spice powder 0 2kg, chili powder 0 2kg, ginger 0 5kg, fennel 0 1kg.

Process. Raw material selection, cleaning, segmentation and trimming, soaking, knife change, brine injection, vacuum pickling, water slicing, cutting strips or slices, seasoning and boiling, secondary seasoning, drying, cooling, aseptic packaging, inspection, finished product storage. <>

Operation point 1 Raw material trimming: use beef that has passed the health and quarantine to remove fat muscle membrane, broken bones, etc.

2 Soaking: Soak the beef in circulating water for 24 hours to remove the blood and reduce the fishy smell.

3 Boiling water: Add ginger, fennel and water (subject to submerged meat pieces) in the cooking pot, heat and boil, then add meat pieces to keep slightly boiling, and cook until there is no blood in the center of the meat. This process takes 1 hour.

4 Cooling and cutting (strips): Slice or cut the meat into strips in the direction of the meat fiber after cooling thoroughly.

5. Marinating: Strain the soup of the boiled meat with gauze and put it into the cooking pot, and add salt, soy sauce, sugar, five-spice powder, and chili powder in proportion. After heating and boiling, put the meat slices into the pot, set the cooking pot temperature to 100 for 20 minutes, then set the cooking pot temperature to 80 and cook for 30 minutes.

Add MSG and rice wine 10 minutes before cooking.

6. Drying: The meat slices or meat strips after braising are evenly spread on the stainless steel mesh plate of the hot air dryer trolley, the suitable temperature for baking is 85-95, the time is about 1 hour, and the automatic dehumidification capacity of the hot air dryer is set according to the air drying capacity.

7. Packaging: Before packaging, the packaging bag, operating table and other utensils that may come into contact with the product should be thoroughly disinfected, and attention should be paid to avoid secondary pollution.

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

2.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.

3.Beef contains carnitine. Carnitine is mainly used to support the metabolism of fats, producing branched-chain amino acids. <>

4.Beef contains potassium and protein. Potassium is a mineral that is missing from most athletes' diets.

Low levels of potassium inhibit protein synthesis as well as the production of growth hormone, which affects muscle growth, and beef is rich in protein and potassium. 5.Beef is low in fat with linoleic acid**.

Beef is low in fat but rich in conjugated linoleic acid, a potential antioxidant that can effectively combat tissue damage caused by sports such as weightlifting. In addition, linoleic acid acts as an antioxidant to maintain muscle mass.

6.Beef contains zinc and magnesium. Zinc is another antioxidant that helps synthesize protein and promotes muscle growth.

Zinc works with glutamate and vitamin B6 to boost the immune system. Magnesium supports protein synthesis, strengthens muscles, and most importantly, increases the efficiency of insulin anabolism.

7.Beef contains iron. Iron is an essential mineral for hematopoiesis.

8.Beef contains vitamin B12. Vitamin B12 is essential for the production of cells, and the role of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 boosts the metabolism of branched-chain amino acids, which provide the body with the energy it needs for intense training.

1. Jerky is a new book of fresh pork, beef or mutton and other ingredients, after pre-cooking, recooking, baking and other processes to produce food, because the shape is generally one centimeter square, so it is called Pai Lu for jerky, the taste of jerky is very much including spiced jerky, spicy jerky, and juice jerky, etc.

2. What are the tips for making jerky.

1) Although the taste of jerky is different, the preparation method is similar, before making the beef or pork should be fully soaked in water for at least four hours, and remember to change the water many times in the middle, so as to remove the smell of meat.

2) Before making jerky, be sure to blanch the beef or pork, and then tear off the fascia on the surface of the meat by hand, so that the prepared jerky will taste good.

3) The meat used to make jerky is different from fried and eaten, so it needs to be cut along the lines, so that the good jerky will not be easy to break, and when cutting, it should be cut into thumb-thick strips, so that the size of the dried jerky will be just right.

4) When cooking the meat, it should be cooked slowly over low heat, so as to ensure the integrity of the meat. After cooking, the meat strips must be placed on the steaming curtain and blown for four to eight hours, and they must be turned over constantly, so that the air-drying effect will be better.

5) The dried meat can be fried in an oil pan or baked in the oven until the jerky looks charred on the outside and tender on the inside.

3. The dried meat is flakes or strips, which can be eaten directly, of course, you can also add chili peppers and five-spice powder to marinate according to your preferences, and the dried meat has a very strong taste and a long shelf life.

Remove the fascia of the beef, cut it directly into strips, soak it in cooking wine and water for 30 minutes, add salt, green onions, ginger and garlic, cooking wine, light soy sauce and other seasonings after removing the blood, air dry for 24 hours, and put it in a baking tray to bake. Read on for more information on how to make jerky.

1. Remove the fascia of the beef, cut it into strips, and soak half a bowl of cooking wine with water to remove the blood in the beef.

2. Add salt, green onion, ginger and garlic, cooking wine, light soy sauce, star anise, cinnamon, bay leaves, sugar, oyster sauce and soy sauce to the beef strips after removing the blood and water, and marinate for two hours.

3. Take out the marinated beef, remove the seasonings on the surface, air dry for 24 hours, and put the dried beef into the baking tray.

4. The oven is 180 degrees above and below. Remember to sprinkle chili powder on the roasted beef while it is hot, it can't be spicy, and it's okay not to sprinkle it.

Preparation of materials; 1500g pork, 1 tablespoon salt, 3 tablespoons sugar, 4 tablespoons white wine, 4 tablespoons light soy sauce, 2 tablespoons chili powder, 2 tablespoons five-spice powder, 1 tablespoon curry powder.

1. The first step is to put the prepared pork into the boiling water for boiling, as shown in the figure below.

2. Then put in the liquor, you can remove the taste, boil the water for 10 minutes, as shown in the picture below.

3. After boiling the water, scoop up the pork and cut it into 1 cm thick strips with a kitchen knife, as shown in the figure below.

4. Add salt, sugar, white wine, light soy sauce, chili powder, five-spice powder, curry powder, stir well, and marinate.

5. Then put the marinated pork strips into the pot and fry over high heat to collect the juice, as shown in the figure below.

6. Scoop up and put it on the grid, put it into the air dryer, the temperature is 70 degrees, and the air drying hours are for a while, as shown in the figure below.

7. Wait for the time to be taken out so that the pork jerky is done.

Steps to prepare pork jerky:

Wash the pork, chop it into pieces and chop it very hard! Place on a plate.

Put all the seasonings except honey into the pork, then stir in one direction until the tendons are thick and marinate for more than half an hour to let it taste good!

After marinating, first measure the tin foil to be used according to the size of the baking pan, apply a layer of oil on the tin foil, put the pork on it, spread a layer of plastic wrap, flatten it into a sheet with a rolling pin, remove the plastic wrap, brush a layer of honey on the pork, and put it in the middle of the oven for 180 and bake for 30 minutes.

During the baking period, turn the dough twice and brush with honey!

Finally, pick up the pork jerky from the foil while it is hot, otherwise it will stick to the foil! (This is just out of the oven, I picked up the pork jerky from the tin foil and put it on the plate, and I finished eating it before it was shaped).

Pork jerky is a meat convenience food loved by people of all ethnic groups in China, and the pork jerky processed and produced by traditional technology has the advantages of unique flavor, rich nutrition, long storage period, and easy to carry at home and travel. As one of the dried meat products, pork jerky is also quite popular with consumers.

At present, with the improvement of people's living standards, such products have been seen everywhere in the market, especially in home and travel.

Pork jerky: Cooked dried meat products made of pork (mostly lean pork) as raw materials, salt, seasonings, spices and other auxiliary materials, processed by material selection, trimming, tenderization, pickling, boiling, firing, drying, baking, cooling, packaging and other processes.