Preparation method and ingredients of air dried beef

Air-dried beef jerky.

Raw production).

Beef tendon meat. According to your preference. Generally, after the beef is dried, the volume will shrink to less than half of the original, light soy sauce, a large amount of dark soy sauce, an appropriate amount of star anise, and a few cinnamon.

A few slices of peppercorns, dried peppers as you like, as you like.

How to prepare air-dried beef jerky (raw).

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Step 1: Cut the beef tendon into large strips of about 5cm*30cm (yes, it's that long, because it needs to be hung up and dried like sausages), cut it and thread it with a needle through the coarse cotton thread at the top of each beef strip and tie it in a knot, and the string is to hang it up and dry it.

Step 2 The beef strips with a thread need to be hung indoors for half a day to let the moisture on the surface of the beef air dry, and try not to dry it outside, so that there will be rain or dew to wet the beef, which is easy to mold. If you want to save trouble, you can also use kitchen paper to absorb the water and blood on the surface of the beef strips.

Step 3 Prepare a large container (stainless steel pot or glass jar, clay pot is OK), put star anise, cinnamon, dried chili pepper, pepper (according to your preference, you can also put other spices) into the container, and then put the beef into the container neatly, pour in light soy sauce and dark soy sauce, light soy sauce more, just soak the beef, cover the lid and marinate for 4 to 6 days. If you are afraid of spoilage, you can put it in the refrigerator, but you don't need to do it in winter.

Step 4: The marinated beef strips can be hung out to dry (there will be marinade dripping on the first day of hanging, so if you want to hang out of the balcony, you must be careful not to stain the downstairs.) Generally, it is almost the same for a week to ten days, and the surface of the dried beef jerky has hardened and is not very elastic, and if the surface of the jerky is still pinched, it will have to be air-dried for a few more days.

Step 5: It is best to store the air-dried beef in the refrigerator, and take it out and steam it for 20 minutes when eating. Beef jerky is steamed and then sliced, so it is more fragrant than cutting and steaming, and if you like to eat spicy, you can also put chili noodles or chili dried mixed beef jerky and steam together, such beef jerky is very fragrant, especially with rice and not oily.

How to make it:

1. Beef selection and processing

1. Choose beef tendon meat or lean beef without fascia.

2. In order to make it easy to form when cutting beef strips, you can put the beef in the refrigerator for two hours, or freeze it for half an hour.

3. Clean the beef and cut it into thick strips about 1 cm square.

2. Marinating: Put the cut beef strips into a basin, add spices, vegetables and seasonings, and marinate for 2-4 hours.

Note: Marinate for 2 hours in summer, 4 hours in winter, and 3 hours in spring and autumn. If the weather is hot, seal it with plastic wrap and put it in the refrigerator to marinate.

3. Air drying: Shake off the spices and vegetables on the surface of the marinated beef strips, put them in a basket, or wear them with bamboo skewers, and blow them on a fan at low speed for 4-5 hours.

4. Cooking: 1. If there is an oven at home, you can bake it with 100° hot air for about 15-20 minutes.

2. It can be put in a steamer and steamed for 30 minutes after steaming. (Because this step is steamed, the moisture is too large, so you can use a fan to dry or dry it after cooking).

3. You can fry it directly in a hot oil pan.

After doing the above steps, you can eat.

We can also further process it to transform the taste.

Spicy beef jerky.

20 grams of dried chili peppers, 15 grams of green peppercorns, and 20 grams of white sesame seeds.

Specific method: 1. First cut the dried peppers into chili knots, and soak the dried chili peppers and green peppercorns in warm water for 10 minutes.

2. Add 100 grams of cooking oil to the wok, put the soaked dried chili pepper and green peppercorns into the pot and fry them over low heat to bring out the fragrance, pour the beef jerky into the pot and stir-fry evenly and sprinkle in white sesame seeds to get out of the pot.

Note: 1. You can also use the method of spicy beef jerky to add 20 grams of cumin powder to transform the flavor of spicy cumin-flavored beef jerky.

3. When the beef jerky is cooked and processed, it should be crispy on the outside and tender on the inside, and it can be torn into shreds by hand, and it should not be overcooked.

Hello dear, air-dried beef jerky is a traditional meat product, and its production process includes the following steps:1Meat selection:

Choose fresh beef, remove fat and fascia, and cut into appropriately sized pieces. 2.Pickled:

The cut beef pieces are placed in the marinade and soaked, usually for 6-12 hours, to allow the meat pieces to absorb the flavor evenly. 3.Hang to dry:

Hang the marinated beef cubes in a ventilated and dry place and allow them to dry naturally. This step usually takes 3-5 days, depending on factors such as temperature, humidity, and the size of the cut. 4.

Drying: Put the dried beef pieces into the oven or dryer for drying to ensure the taste and storage time. 5.

Packaging: Wrap the dried beef cubes, which can be dulled and seasoned with dried fruits, sesame seeds and other ingredients to increase the taste. It should be noted that the preparation of air-dried beef jerky requires attention to hygiene and safety to avoid contamination and spoilage of meat products.

At the same time, in the process of hanging and drying, it should be adjusted according to factors such as temperature and humidity to ensure the quality and taste of meat products.

The method and process of making air-dried beef jerky are as follows:Ingredients: Beef.

Excipients: Sichuan pepper, non-iodized salt, table salt.

1. Cut the beef into strips of about seven or eight centimeters.

2. Put the non-iodized salt and pepper in the pot and fry it, fry the pepper fragrance over medium and low heat, put it into the beef and stir it after the salt is cooled, knead it evenly, and marinate it for two or three days.

3. After two or three days, take out the beef, use a string to penetrate the beef and drop it on the ventilated balcony, and start to air dry naturally.

4. After about a week, the surface of the beef has become shriveled and the meat inside is firm.

5. Wash the surface of the beef, cut it into thin slices, put it on a plate and steam it in a steamer for about 20 minutes.

Air-dried beef jerky production method and process:1First, the fresh beef is skinned, boneless, cut into thick and even slices, and marinated with salt, pepper and other seasonings for about half an hour.

2.Then, wash the marinated beef slices in clean water, drain and let cool for later use. 3.

Put the cooled beef slices into the air dryer, adjust the temperature and humidity, and the wind speed is appropriate, and continue to air dry for 4-6 hours, until the surface of the beef slices becomes crisp, and then you can pull it out. 4.Finally, the air-dried beef slices are placed in an airtight container and kept at room temperature, which can be stored for a long time.

Summary. Air-dried beef jerky production method and process: Ingredient details:

Beef, ginger slices, garlic slices, green onions, sugar, light soy sauce, cooking wine, oyster sauce, cinnamon sticks or cinnamon, Sichuan peppercorns, star anise, salt. First, cut the beef into finger-sized strips along the texture. Soak the beef in water for 2 hours, change the water frequently, and try to soak out all the blood water.

After soaking the beef, drain some of the surface water first. Then use kitchen paper to absorb as much water as possible from the surface. Pour the ingredients of spices and salt into the pan and stir-fry over low heat until fragrant.

Pour the fried spices into a crushing cup, beat them into powder, and the spices and salt are ready. Put the beef in a clean, water-free and oil-free crisper box, and put all the ingredients in the spices, salt, and marinade into the beef.

Air-dried beef jerky production method and process.

How to make air-dried beef jerky without grilling, frying, or steaming.

Air-dried beef jerky production method and process: Ingredients: beef, ginger slices, garlic slices, green onion slices, sugar, light soy sauce, cooking wine, oyster sauce, cinnamon sticks or cinnamon, Sichuan pepper, star anise, salt.

First, cut the beef into finger-sized strips along the texture. Soak the beef in water for 2 hours, change the water frequently, and try to soak out all the blood water. After soaking the beef, drain some of the surface water first.

Then use kitchen paper to absorb as much water as possible from the surface. Pour the ingredients of spices and salt into the pan and stir-fry over low heat until fragrant. Pour the fried spices into a crushing cup, beat them into powder, and the spices and salt are ready.

Put the beef in a clean, water-free and oil-free crisper box, and put all the ingredients in the spices, salt, and marinade into the beef.

Mix all the ingredients with your hands, and it is best to grasp and massage the beef with your hands to help absorb the flavor. Refrigerate and marinate for 12 hours. For friends who like cumin and spicy flavor, you can add cumin powder and chili powder by yourself, and I made it original.

After marinating the beef, remove the green onions, ginger and garlic, and arrange them on the net of the food dryer. Put all of them in the air dryer, set the temperature to 55 degrees, and dry for 10 hours.

Air-dried beef jerky can be packed in a sealed bag and stored in the refrigerator or frozen.

Is it okay to air dry naturally.

Natural air-drying is also fine, try to put it in a ventilated place.

Probably air-dry for a few days.

If it is a relatively dry environment in the north, it is generally about 1 day to a day and a half, and if it is a humid south, the air drying time may take 2-3 days. Beef jerky should be well preserved after air drying, and if the beef jerky is stored properly, the general shelf life can be about 2 months.

Can you eat it after it is air-dried?

Try to fry it in oil when eating, it will be a little fragrant, or you can use an air fryer to fry it.

After air drying, it will generally be harder, you go to fry it or fry it to be crispy.

The delicious and simple air-dried beef recipe is as follows:

Ingredients Tools: 500 grams of beef, 15ml of high liquor, about 12g of salt, 3 slices of ginger, 2 star anise, 1 pinch of Sichuan pepper, a few shredded tangerine peels, 4 5 dried sea peppers, 1 pinch of cumin, 1 2 slices of bay leaves, an appropriate amount of light soy sauce, chili noodles, about 10 grams of rock sugar, pot, water, kitchen paper, tin foil, baking tray, grill, toothpick, roasted bright box.

1. After removing the fascia of the beef as much as possible, cut it into long strips or thick slices, soak it in blood water, change the water several times halfway, and the meat must be cut along the texture, and the dried meat is a trace of it.

2. Prepare ginger slices, star anise, a large pinch of Sichuan pepper, a few shredded tangerine peels, Sichuan pepper can be put more, bay leaves, cumin, dried chili pepper according to your preference, or you can not add it.

3. Pour the spices, ginger slices, rock sugar, and light soy sauce into the pot, add 300g of cold water on the left branch, boil for two or three minutes, turn off the heat and let it cool, filter out the spice water, and the spices can be soaked for half an hour in advance to make it more flavorful.

4. Soak the beef in blood water, slightly control the moisture, add salt and liquor to grasp well, because the amount of salt is relatively large, so be sure to grasp the salt evenly, then pour in the cool spice water, mix well, put it in the refrigerator, and marinate for about 12 hours.

5. After marinating the beef overnight, pour out the excess spice water, and use kitchen paper to suck the spice water on the beef strips and dry them with one click.

6. To make a spicy flavor, add chili noodles after pouring off the excess spice water, or grasp it vigorously, how much chili noodles you put depends on your taste, this step does not need to be pickled, just grasp it evenly.

7. Use a grill and baking tray to set up a simple equipment, prepare to air dry, it is best to pad a tin foil or oil paper on the baking tray, some will produce water during the air drying process, and you don't need to wash the baking tray when you pad it.

8. Put on the jerky with a toothpick, put it on the grill, and arrange it in turn.

9. Arrange it in a staggered place, put it in a ventilated place, one to two days, in fact, it can also be roasted directly, I think since it is to make air-dried beef, it is more appropriate to air-dry.

10. The jerky that has been blown for a day and a half is already relatively dry, and it can be picked up and ready to be grilled.

11. The oven does not need to be preheated, if there is hot air, turn on the hot air up and down the fire at 100 degrees, bake for an hour, depending on the situation, generally bake for an hour, the meat is basically cooked, and then bake for half an hour, and then look at it, at this time, the jerky is already relatively hard, and friends who like to eat dry can bake for another half an hour.

Ingredients: 10 kg of beef.

Ingredients: 150 grams of garlic, 150 grams of shallots, 100 grams of ginger, 250 grams of onion, 260 grams of parsley, 200 grams of fresh pepper.

Corned beef sauce: Maggi umami sauce 150 grams, cumin grains 30 grams, mirin spoon beef powder, white pepper powder 20 powder, white wine 40 grams, dark soy sauce 120 grams.

Pickled salt: 100 grams of salt, 30 grams of monosodium glutamate, 30 grams of sand ginger powder, 6 grams of five-spice powder.

Coarse paprika: 75 grams of dried chili peppers, 50 grams of cumin grains. Dry chili pepper segment dry stir-fry until fragrant, cumin dry stir-fry, thick noodles for later use.

Production process: Cut the beef into 2 cm thick strips and rinse the water, pour the marinated beef sauce, marinated beef sauce and marinating salt into the beef for 12 hours.

2. Hang the ginger-marinated beef on an air-drying rack to air-dry for 3 days.

3. Steam the air-dried beef for 30 minutes.

4. When serving, fry the steamed beef in an oil pan with 3 oil temperatures.

5. Sprinkle the fried beef on top, and mix the coarse chili noodles made on top to produce it.

Beef jerky has a high protein content and low fat content; It is easy to store and easy to eat, and is deeply loved by modern people. However, there are many problems in the traditional production process, and the beef jerky is rough in taste, with a lot of crumbs and a short shelf life. A new recipe and method of making it are introduced.

50kg of beef, salt, soy sauce, 10kg of sugar, monosodium glutamate, rice wine, five-spice powder, chili powder, ginger, fennel. Beef carcass meat that has passed the health and quarantine is used, and the fat muscle membrane and broken bones are removed and cut into large and small pieces. Soak the meat in circulating water for 24 hours to remove blood and reduce the smell.

Add ginger, fennel, and water (subject to submerged meat pieces) to the pot and bring to a boil, then add the meat pieces to keep it slightly boiling until there is no blood water in the center of the meat, which takes 1 hour and an hour. Cut the meat into 3mm-5mm thick slices after drying, taking care to cut in the direction of the meat fiber. Strain the soup with gauze and put it in a marinated pot, add salt, soy sauce, sugar, five-spice powder, and chili powder, and bring to a boil.

Put the meat slices into the pot, open the steam valve and cook on high heat for 21 minutes, simmer for 30 minutes, stir constantly while cooking, add monosodium glutamate and rice wine 10 minutes before cooking, and put it in a colander after leaving the pot to drain the soup. Then the reciprocating tunnel oven is used to bake, the baking temperature is 85 -95, and the time is about 1 hour.