The second bomb of beef jerky!! The oysters are cooked and then baked. I prefer this air-dried and cooked. Really delicious, like a friend can try it! However, this is not suitable for high temperature and wet seasons, and it is worried that it will deteriorate during air drying. ???? 1500g of beef, 1369g after removing fascia and fat. The finished product is 534g. The production rate is 36%. In theory, 1kg of beef can only produce beef jerky 360g. No wonder beef jerky sells so expensive.
Beef (I used Niu Lin) to remove the fascia and fat, cut into a thick strip of fingers along the texture, soaking water for about 2 hours, pay attention to changing the water several times.
Wash the beef strips, remove the drained water, add [salted material 1], grab with water and pickle for 10 minutes. ⚠️ It is recommended not to use too fine scallions, it will stick to the meat strips, and it is very troublesome to remove later.
Add [Pickling Material 2] and [Flavour Adjustment Material] and grasp by hand.
Put in a fresh-keeping bag, etc., remove the air, seal, and freeze the refrigerator for one night (about 12 hours).
Remove the pickled beef strips and drain.
String the pickled beef strips to a stainless steel barbecue sign, 8-10 pieces each.
The stainless steel grilling sticks of the skewed beef strips are air-dried, and the air-dried meat strips on the surface of the beef strips are hardened by using a small air volume in the electric fan (about 12 hours). It can also be air dried naturally in a ventilated place for about two days.
Comparison of beef strips before and after air drying.
The hurricane-dried beef strips are hard to touch by hand, and they are a little softer when pinched.
???? Preheat the oven ???? fire up and down 130-150 ° C, hot air circulation. ⚠️ Take out the grilled net, don't preheat it together!! ️
Place the dried beef strips on the grilling net and place them on the top or second floor of the oven. Place the original baking tray on the bottom layer to pick up the juice dripping from the roast (the baking sheet can be covered with a layer of oil paper for easy cleaning). ). ???? Fire up and down 130-150 ° C, hot air circulation, baking for about 40 minutes, turn off the fire, open the oven door and let it cool naturally. 3 This 3 pounds of beef is grilled, grilled at 140 °C, and baked for 40 minutes. The amount of the amount is small, the degree of density of the arrangement is different, and the baking time needs to be adjusted. Bake temperature 130-150 °C, not too high, will paste. ⚠️60L oven can bake up to 5 pounds at the same time. for reference.
Method of judging raw and cooked during baking: Pick a thick one, cut a small section with scissors, look at the cross-section, and taste it. Bake it to the picture state, and the dried beef jerky will become a bit harder and harder.
Curry flavor finished product. No filter, no retouching.
Try to dry it as much as possible! The amount of residual moisture quickly deteriorates. It is recommended to keep the refrigerator and eat it in 3 days. If you want to mix the dried beef jerky, please use fried or cooked.