Beef jerky
By VicentaLakin
A beef jerky is called an energy stick. Beef is rich in high-quality animal proteins, calcium phosphorus, etc., and has a low fat content, which is suitable food for men, women and children. There's a lot of benefits in making your own beef jerky. It's a lot of time to use and fix it, but it's worth it in comparison to nutritional health! I made it called beef jerky, but it's not dry at all. It's flexible, it's strong, it doesn't jam teeth, it doesn't chew the cheeks. A cucumber bar is the preferred part of beef jerky. I last had a picture of the different parts of beef. It's not too much. It's common at home. One thing needs to be noted is that, even if beef pickles take longer, after roasting, most of the sauce will come out with gravy; so one more step would be to make beef dry soft and chewy, wet and dry, and salty spicy as beef itself. Long story short, make me an "energy stick" with one more piece of dry and soft. Two pounds of fresh beef can produce about 8 taels of beef jerky, four days to finish, and good nutrition is not affordable。
Recipe Recommendations
- cucumber strips 1000 grams
- soy sauce 20 grams
- oyster sauce 20 grams
- cooking wine 15 grams
- salt 4 grams
- octagonal the 2
- geranyl of 2
- Jiang 4 tablets
- honey 25 grams
- white sesame 30 grams
- black pepper 6 grams
- chili oil 2 tablespoons
- chili noodles a little
- slightly spicy
- roast
- an hour
- ordinary
Steps for Beef jerky
1
The cucumber strips can be frozen or fresh, if they are frozen, unfrozen naturally; the cucumber strips, on both sides, are made of pickles and roasts, in small bowls, so that there is no confusion in their hearts; the variety and quantity of pickles and roasts can be adapted to their tastes; for example, if they prefer to be groceries, they can be a little greasy or powdered, and if they like curry, they can be a proper amount of curry。
2
The cucumber strips cut first, then cut stripes, and not lacerate, so that the beef jerky doesn't have long meat fibers; the beef roast will shrink so much, so don't cut too thin. My beef bar is probably as thick as an adult man's thumb, the length of which can be adjusted by the size of the oven and his preferences。
3
Beef bars are placed in a bowl, immersed three times with cold water, gently mixing hands, and promoting blood in the flesh to see out as soon as possible。
4
It takes about three minutes for the water to be poured out and the excess water to be sucked out of the meat from the kitchen paper; it takes about three minutes for the process, and some water to be pumped after washing the beef bar, and it takes paper to squeeze the excess water away。
5
20 grams of raw milk, 20 grams of cerium oil, 15 grams of wine, 4 grams of salt, two eight o'clock, two fragrances and four gingers in the meat。
6
With chopsticks rolled evenly, covered with a lid, frozen in the fridge for at least two hours, longer and more odourier, which can be adjusted to the fine size of the meat strip。
7
It's an eight-hour beef bar in the fridge. It's almost poached into the meat, and it's tougher than it was at the beginning, and each one can be clearly distinguished。
8
Put a tin paper under the oven's lower heating tube, put all the sides up, and catch the water leaking out of roast beef. If there is no tin paper, you can put the oven at the bottom of the oven above the oven. Don't be lazy. Look down, you know the importance of this step。
9
Through the end of the beef bar with a roasted bamboo sticker, with as little meat as possible on the top to prevent it from being roasted near the upper heating tube。
10
On the top of the oven is a grill, each of which is mounted on it so that the meat bar is leaked from the gap of the grill and emptied, while the heating pipe is avoided, so that the soup that flowes down during the roast does not fall on the heating pipe and produces a soot; the oven door closes, 200 degrees of fire and 20 minutes of bakery mode。
11
Handle the last roast when it's roasted: honey 25 grams, white sesame 30 grams, black pepper 6 grams, chili 2 spoons, a little bit of pepper paste, a little bit of salt 1 gram; chili oil and pepper noodles are not necessary, adapted to taste; black pepper paste, salt, honey must be put because the roasted beef bar is essentially tasteless and requires a little taste to be transmuted; white sesame can increase nutrition, while at the same time contrasting with dark beef dry and looks better visual。
12
In 20 minutes, the roasted beef bar will be moved out of the oven; the roasted beef juice will be difficult to wash if the bottom of the oven is full of juice if it is not on the bottom of the tinpaper; and if the beef bar is laid in the oven, the beef bar will be covered in the soup and will not reach the dry pine。
13
When moving out, be careful and try to get all the sides up and out of the water. Don't let the juice flow. There's a little trick to put a towel or a sponge to brush the bowl, and it's gonna keep the juice from moving around。
14
Cow bars are cut off from bamboo and placed in pre-set sesame honey grills, ploughed with spoons and, if necessary, evened with their hands, so that the taste can be smouldered into the meat; at this point, the beef bars lose a lot of moisture, but they are still soft, and need to be roasted in the oven to evaporate the extra water and so that the oven can see into it。
15
Put the plattered beef bar in the oven, without preheating, and with the remaining temperature, change the temperature to 200 degrees for 15 minutes。
16
It's the last roasted beef jerky that's done a lot more than before, but it's still a “toughing down”, the entrance is dry, the salty spicy is just a dim, more of the original beef, and can be a “energy stick” snack。Beef jerky Make Tips
1. These spices, which in fact serve only the aroma, are mostly roasted with the gravy, so that there is not much of the fragrance inside the meat drying, so that the salt and honey, black pepper powder can be added to the last roast, so that the taste can be attached to the surface and the meat dried can be eaten; 2. Beef jerky can be placed in a container and colded in the fridge for five days; because the beef bars are not fully dry, they are susceptible to deterioration, but if they are placed in the cold, there is a small slit on the container, which can be kept ventilated for many days。