How to make air-dried beef jerky? Does it taste good？

First cut the beef and ham into melon strips (not too thick) and soak them in cold water for one hour. Filter the bleeding water (be sure to filter the blood water clean or it will smell fishy). Pour soy sauce and cooking wine to make soy sauce ~

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Add onion, ginger, garlic (less garlic, more ginger), star anise, fragrant leaves, cinnamon, cumin pepper and sesame salt chicken essence, and start pickling. I usually put four teaspoons of salt in my mouth. There are many kinds of cumin peppers, including whole cumin peppers, semi-broken cumin peppers and cumin pepper noodles.

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Stir well, this step is usually grasped by my hands.

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Cover the evenly stirred meat with plastic wrap and put it in the refrigerator for about 20 hours.

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Take out the meat and hang it. I use a hanger with a clip. I added up the meat piece by piece and put it on the ventilated back balcony to dry.

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Like to eat dry, air-dry for three days, like soft and wet, air-dry for one and a half days (about three kilograms of dry beef and two and a half kilograms of wet beef)

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Observe the air dryness every morning and afternoon.

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Ready to start baking

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Smell in the oven.

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It's especially delicious when it's hot just out of the pot.

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Take out the air-dried beef and bake it in the oven (oven preheating 180℃) for about 20 minutes, during which the beef should be turned over (the specific time depends on the thickness of beef jerky, and the oven should be opened frequently for observation). You can cut a thicker one with scissors to see if it is cooked inside.

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I can't find a picture of the oven. This is roast beef jerky.

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I like to cut beef jerky into small pieces and vacuum it for easy eating and storage.

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Does it look attractive ~

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If you like strong flavor, you can add some cumin Chili powder after baking.

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Get ready to vacuum.

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Small packets are very convenient to eat.

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It's convenient to eat like this, and you can also let your friends taste your own cooking.

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