Self-made air-dried beef jerky

The practice of air-drying beef jerky;

step

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1. After washing the beef, cut it into strips with a width of about 5cm along the grain and drain it. Apply refined salt evenly on the front and back of beef jerky by hand (salt can be added twice according to personal taste). Put it in a ventilated tray, put it in a ventilated place, turn it every 24 hours, and dry it for about a week.

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Brush a layer of oil on the grill of the oven and put the beef jerky evenly on it.

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Brush with a thin layer of oil.

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4. Wrap the baking tray with tin foil and put it at the bottom of the oven. Preheat at 220 degrees 10 minutes and then put the grill in the middle layer.

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After 5.220 degrees fire for 5 minutes, observe through the window that the fat part of the dried meat turns golden yellow and the oil overflows, and bake for another 2 minutes.

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6. Put it on the kitchen paper towel to absorb oil. You can put it in a sealed jar and keep it in the refrigerator.

nutritive value

1. Beef is rich in sarcosine: the content of sarcosine in beef is higher than any other food, which makes it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate, thus making the training last longer.

2. Beef contains vitamin B6: The greater the demand for protein, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, which can help you enhance your immunity and promote the metabolism and synthesis of protein, thus helping your body recover after intense training.