If you want to make authentic beef jerky, what are the skills you need to master in roasting?

Save money and make your own beef jerky. You don't need to cook or oven. Serve after 10 minutes.

In the past, beef jerky was cooked for an hour until cooked, and then roasted in the oven for half an hour until dry, which was quite laborious. This time, it occurred to me that it would be good to make it in the microwave. It can be done in 10 minutes.

Because the small appliances in the kitchen, when it comes to dehydration, are microwave ovens. It heats a steamed bun and can be as hot as an eraser, dry and hard. To make beef jerky, you only need this skill, which is a prerequisite for chewiness.

The microwave oven works by heating the food from the inside out, which evaporates all the water inside and for a short time. Although this is used to make beef jerky, this is a great advantage that neither the oven nor the air fryer has. During dehydration and maturation, the meat naturally becomes tighter.

Spiced beef jerky].

Ingredients: 500 grams of beef.

Seasoning: 20 grams of ginger, 25 grams of green onions, 40 grams of soy sauce, 60 grams of oyster sauce, 30 grams of cooking wine, 2 grams of five-spice powder, 1 gram of salt; 5 grams of barbecue powder, 25 grams of cooked white sesame seeds.

Method: Soak the beef in clean water to remove the blood, then wash it and cut it into half-centimeter-thick strips, preferably in the direction of liberal arts. To make beef jerky, you should buy parts that are free of muscle and fat, such as beef loin.

Put the beef strips in a pot with cold water and bring to a boil over high heat, then cook for another two or three minutes, remove any floating foam, and turn off the heat. This step cannot be omitted in blanching, I have already soaked the surface of the beef jerky to white, and there is still a lot of blood floating in the blanching water, so only when it is cleaned, the cooked beef jerky does not have a fishy smell.

Rinse the removed beef strips with warm water, control the moisture, and put them in the crisper box. Add all the seasonings and stir to combine. Then cover and leave in the refrigerator overnight to marinate for a long time to make the beef strips taste better.

Take it out the next day, pour out the excess juice after stirring, pick out the green onion and ginger, sprinkle with barbecue powder and cooked white sesame seeds, and mix well. The oyster sauce is too thick, and the sesame seeds will stick to the beef strips. Then place the beef strips evenly on the special baking tray of the microwave oven, do not squeeze, and each strip will be heated evenly.

Put it in the microwave and I automatically heat it up and bite. I took a six-minute bite for the first time, then took it out and flipped over a strip of beef, then sent it in and bit into it for five minutes until it was dry and refreshing.

Tip: Don't make it too salty. When the water evaporates, the seasoning adsorbs on the beef jerky. So, if you are in a hurry, you can put it in the microwave without marinating for a long time.

1. When baking, special attention should be paid to the temperature control, the upper and lower temperature should not be too high, try to control it below 150 degrees, otherwise it is easy to burn. 2. When baking and arranging, it should be spread evenly, so that the heating will be more uniform and the taste will be better.

Pay attention to the way the beef is cut, first we should cut the beef into slices, then marinate the beef with green onions, ginger, garlic, and chili soy sauce, and then put it outside to dry.

Preheat the oven in advance, put the beef jerky in a baking dish, put it in the middle of the oven, heat it up and down 130 140, and bake for about 25 30 minutes. You can also spread it directly on the grill to roast, so that the grill is more thorough and even, and the disadvantage is that it will drip butter everywhere at the bottom! It was more painful to clean up the battlefield afterwards.

Haha, of course, there are disadvantages, everyone balances the pros and cons, and considers for yourself!

Clause. 1. The beef should be marinated before roasting, so that the flavor can seep into the beef. Clause.

2. Dry the beef a little and then roast, otherwise it will be easy to drip water. Clause.

3. Keep turning the beef when roasting, otherwise it will be easy to paste.

First, cut the beef into long strips, soak it in cold water for a period of time, then add seasonings and marinate for about three hours, after the marinade is successful, start to boil the oil, fry the beef dry, add chili noodles, cumin powder and other seasonings. Beef jerky is a very popular snack for many young people, and when you tear it open and bite slowly, it's so delicious. As soon as you eat the beef jerky, it is like lightning slashing across the tongue, making the whole nerve tremble, and then the more you chew it, the more fragrant it becomes, and you can't stop it.

So, how exactly is such delicious beef jerky made?

1.Wash 1100 grams of beef tenderloin and cut into strips about long (I think the strips taste better.) Of course, you can cut it to your liking). Soak in cold water for 30 minutes, change the water twice in between, and use kitchen paper to absorb excess water after removal.

2.Add 1 tablespoon sugar, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons cooking wine, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon black pepper, 3 grams of salt, 1 small slice of cinnamon, 2 star anise and 3 bay leaves.

3.Wear disposable gloves, stir well, cover with plastic wrap, and refrigerate for more than 3 hours to taste.

4.Put oil in a pan, 50% oil temperature, add the corned beef strips, and stir-fry the dried beef. Fry over low heat until the surface turns black and remove. Stir gently while frying, observe from time to time, and be careful of burns.

5.Take out the stir-fried beef with water, leave a little oil in the pan, add 1 teaspoon chili powder, 1 teaspoon of cumin powder, 1 teaspoon cooked sesame seeds, 1 teaspoon of pepper, and stir-fry slightly over low heat (be sure not to fry too long on low heat, don't fry the pepper too dark, it will be very bitter).

6.Add the fried beef and mix well.

Not only is there no rush to eat it at this time, but if you leave it in the box to dry for two days, it will be tastier, chewier and tastier. But the beef jerky that has just come out of the pot is also delicious.

Spicy beef jerky can be eaten as a snack and is easy to make at home. It's a basic beef jerky recipe that's very well balanced in every way. On top of that, you can make beef jerky with different flavors to your liking.

To choose beef with better meat quality, the marinating time is about 4 hours, pay attention to the method of production, soak it in cold water for a while when cooking beef, and don't cook beef for too long.

You need to prepare beef tendon meat, cut it into thin slices to marinate, and then put oil, chili noodles, cumin powder in the pot to fry the beef jerky, and naturally air dry for about three days before eating.

First of all, we must choose fresh beef, and the marinating time should not be too short, and the time must be controlled during the marinating process, so that the beef jerky will taste better.

In the process of making, you first need to blanch the beef in water to remove the impurities inside, then tear it into small strips, add seasonings to stir-fry, and then dry it after stir-frying evenly, so that you can get delicious beef jerky.

First of all, the beef should be completely blanched with water, and after the moisture is controlled, some chili powder or cumin powder is added to the surface, and then placed in a windy place to dry naturally, and the beef also needs to be marinated in advance.

The beef needs to be cut into strips, then put in condiments, marinated to taste, then dried with equipment, and finally carried out a unified operation, so as to ensure the texture and taste of beef jerky.

After the herdsmen kill the cattle in winter, they pull the beef into strips and dry them in the windy Bangke (a kind of yurt-like warehouse house made of wicker, now mostly in garages, warehouses and other gout places), the beef is frozen and spring flowers bloom and then melt, and then freeze and melt plus natural air drying, so that the air-dried meat is crispy and not hard! It is then eaten in the spring when there is no fresh meat to eat, or as a dry food that is easier to carry when you go out.

I have experimented with it myself, first cut the beef into strips, marinate the beef with the flavor I like, take it out to dry for a day and a half after marinating, and then steam it in the pot for 30 minutes, after steaming, I like curry and mix some curry powder, if I like chili pepper, mix some chili powder, adjust the taste I like, don't put too much salt in the cured meat, and the meat is easy to be salty and heavy when it is dried. When buying beef, it is better to choose lean meat or leg meat, cut it into strips, and then mix it well with cooking wine, salt, soy sauce, pepper, thirteen spices, and large pieces of green onions, ginger and garlic.

First, cut the beef into thin slices, add salt, cooking wine, soy sauce, and cornstarch and marinate for half an hour. Then put it in oil and fry it dry, and sprinkle with chili powder and peppercorn powder on the pan. Chongqing's spicy beef jerky is still delicious in my Dawuxi, it is indispensable to send relatives, friends, and colleagues, and take it out to save face.

Put fragrant leaves, cinnamon, star anise and other spices in beef jerky, make it delicious, eat spicy and then add chili, eat spicy, and then add pepper, you can do it.

I'll show you the recipe I made now, 2500 grams of beef leg meat, an appropriate amount of green onion, ginger and garlic, and an appropriate amount of cooking wine soy sauce, if the salt is heavy, add 4 teaspoons, 6 peppercorns, two bay leaves, a small piece of cinnamon, an appropriate amount of black and white sesame seeds, and an appropriate amount of cumin chili, which can be adjusted according to your taste. Pepper flour, peppercorn flour, salt, sugar, pepper, dried chili, bay leaves, five-spice powder, cumin powder. Mix the marinated beef with pepper, five-spice powder and red oil pepper noodles to eat.

It is true that homemade beef jerky is not as complicated as you imagined, and it will be very delicious if you try to make it, that is, it is nutritious and does not grow fat, so eat more while your teeth are good!

You need to prepare beef, Sichuan pepper, soy sauce, salt, five-spice powder, chili powder, etc., all of which are needed to ensure the taste of beef jerky.

You need to prepare fresh beef, various spices and seasonings, sesame seeds, sugar, marinate the beef and cook it, then put it outside the house to dry, and after three weeks, you can do it.

Beef, oyster sauce, light soy sauce, soy sauce, chicken essence, monosodium glutamate, pepper, star anise, spices, and chili pepper are required. The beef jerky made with these ingredients is very tasty, and many people enjoy eating it very much.

1. Ingredients: 2500g beef tenderloin, 5g of green onion, ginger and garlic, 2g of star anise, 3g of soy sauce, 3g of chili, 8g of cooking wine, 5g of dark soy sauce, 6g of salt, 2g of Sichuan pepper, 2g of bay leaves, 2g of cinnamon, 4g of black and white sesame seeds, 4g of cumin.

2. 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 or it will be fishy), and pour soy sauce and cooking wine for dark soy sauce.

3. Add green onions, ginger and garlic (garlic should be less pure hidden, ginger can be put more), star anise, pepper, bay leaves, cinnamon, cumin pepper, sesame pepper, chicken essence are put into it and start pickling, I generally put four small spoons of salt in my mouth, cumin pepper put a lot of kinds, whole cumin pepper, half-crushed cumin pepper, and cumin pepper noodles.

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 will air dry it for three days, and if you like to be soft and wet, you will air dry it for a day and a half (about three catties of dry beef out of one catty, and about two and a half catties of dry beef out of wet potato pants).

7. Take off the air-dried beef and put it in the oven (the oven is preheated at 180 degrees) and bake for about 20 minutes, during which you should turn over the leaky beef (the specific time depends on the thickness of the beef jerky.

9. Take it out and eat it when it's baked!

Step 1: Cut the beef into strips of about seven or eight centimeters. Grip difference.

Step 2, add non-iodized salt and peppercorns to the pot and stir-fry, fry the peppercorns over medium-low heat to bring out the fragrance of peppercorns, wait for the salt to cool down, then put it into the section and stir in the beef, knead evenly Qingheng, and marinate for two or three days.

Step 3: After two or three days, take out the beef and use a string to penetrate the beef and drop it on a ventilated balcony.