Practice of self-made air-dried beef jerky

The method of self-made air-dried beef jerky is as follows:

Ingredients: beef.

Accessories: Zanthoxylum bungeanum, Zanthoxylum bungeanum, black pepper, cumin granules, Chili noodles, cooking wine, salt and monosodium glutamate.

Tools: chopping block, rolling pin, pot, plastic wrap, toothpick, bowl, oven.

1. Put pepper, black pepper, pepper powder, cumin granules and coarse pepper noodles into a wok, stir-fry until fragrant, turn off the fire and pour out.

2. The last part is rolled into noodles with a rolling pin.

3, beef is thin, it is best to scrape off a little fat and gluten. If the beef is dry, the tendon won't bite at all, and the beef will be cut into strips along the grain. I cut it as big as a lighter.

4. Pour the minced bacon into the cooking wine, stir well, and marinate with sealed plastic wrap 12 hours.

I am from the north in the twelfth lunar month. I opened the window and hung the kebab beef on the balcony to dry naturally. This is cooked beef that has just been hung up. Don't air dry in a warm room, or the meat will go bad!

6, air-dried beef, I * * * air-dried for about 36 hours a day and a night. The original plan was to air dry for 48 hours. It's just that the weather these two days is almost enough to get up in the morning. It depends on your own environment.

7. Put on a toothpick and put it in the oven. The gap in the middle should not be too close. As long as the grill is adjusted to the right position, keep it as high as the top and bottom, and let the beef be heated evenly, the fire will start at 80 degrees and 60 minutes.

8, 60 minutes to complete, you will see the beef creaking and oily, just change it to 70 degrees and come back for 40 minutes.